Grandma Ruby's Buttermilk Pound Cake
Description
Grandma Ruby's recipe for buttermilk pound cake gets a bright citrus kick from lemon extract. It's a super rich and moist pound cake you will love.
Ingredients
•
3 cups all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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3 cups white sugar
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1 cup shortening
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6 eggs
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1 cup buttermilk
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2 tablespoons lemon extract
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1 teaspoon vanilla extract
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1 teaspoon butter-flavored extract
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt).
2
Sift flour, salt, and baking soda together into a bowl; repeat sifting twice more.
3
Beat sugar and shortening together in a bowl until smooth and creamy. Add flour mixture, eggs, buttermilk, lemon extract, vanilla extract, and butter extract; beat until just combined. Pour batter into the prepared tube pan.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 75 minutes. Cool in the pan on a wire rack for 15 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack to cool completely.