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Lemon Buttermilk Pound Cake
1 1/2 cup of Crisco
2 1/2 cups of sugar
1/3 cup of hot water
1/2 teaspoon of baking soda
1 cup of buttermilk
4 eggs
3 1/2 cups of plain flour
2 tablespoons of lemon extract
Glaze:
1 cup of sugar
2 tablespoons of water
Juice of 2 lemons
Bring to a boil and spoon very slowly over hot cake until it absorbs all it will. Spoon any remaining into hole in cake. Add soda to hot water and set aside to cool. Cream Crisco and sugar. Add eggs and beat well. Add alternately: Flour, buttermilk and soda water. Add lemon extract and blend well. Pour into well greased tube pan and place into cold oven. Bake at 325ºF. until done, about 1 1/2 hours. Then glaze over hot cake.
Lemon Buttermilk Pound Cake 2
6 eggs
1 cup of buttermilk
1/2 teaspoon of soda
2 teaspoons of lemon peel
1 teaspoon of vanilla
1 cup of margarine
3 cups of plain flour
2 1/4 cups of sugar
1 tablespoon of lemon juice |
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Stir together flour and soda; set aside. Cream margarine until softened, gradually adding sugar. Add eggs, one at a time. Beat 1 minute after each egg. Add lemon peel, lemon juice and vanilla; beat well. Add flour and buttermilk alternately beating after each addition. Bake at 350ºF. for 1 hour.
Lemon Glaze:
1 cup of powdered sugar
1 teaspoon of finely shredded lemon peel
3 or 4 teaspoons of lemon juice
Mix well and pour over warm cake. |
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