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Lemon Buttermilk Pound Cake
3 cups of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 cup of butter or margarine, room temperature
1 1/2 cup of sugar
4 large eggs
1 cup of buttermilk
2 teaspoons of freshly grated lemon peel
1 teaspoon of fresh lemon juice
1 teaspoon of vanilla extract
Heat oven to 325ºF. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Mix flour, salt, baking powder and baking soda in a large bowl. Beat butter, sugar an vanilla extract until pale and fluffy. Add eggs, one at a time. Gradually add flour mixture alternately with buttermilk beating well after each addition until well blended. Add lemon peel and lemon juice until well blended. Pour into pans and bake a few inches apart on middle oven rack about 45-50 minutes. Lemon Buttermilk Pound Cake
3 cups of flour
3 cups of sugar
1 cup of Crisco
1 cup of buttermilk
6 separated eggs
1/2 teaspoon of salt
1/4 teaspoon of soda
2 teaspoons of lemon extract
Separate 6 eggs. Sift flour, add dry ingredients, cream Crisco and sugar; add egg yolks, one at a time. Alternate buttermilk and flour. Beat egg whites until stiff and fold in. Bake for 1 hour at 300ºF. Let set in pan after cooled. |
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