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Lemon Buttermilk Pound Cake

From According To Taste, Lufkin Service League, 1985, page 218
Course Dessert
Cuisine American
Keyword buttermilk, lemon, pound cake


  • tube pan
  • electric mixer


  • 1/2 cup butter softened
  • 1 cup shortening
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 tablespoon lemon extract
  • 1 teaspoon butter flavoring
  • 1 tablespoon boiling water
  • 31/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup finely chopped pecans opt.
  • Glaze:
  • Juice of 2 lemons
  • 1/2 cup sugar
  • 1/2 teaspoon lemon extract


  • Cream together the butter, shortening and sugar. Add the eggs one at a time, mixing well after each. Add the flavorings and water to the batter. Sift the flour and baking soda together and add add to the batter alternately with the buttermilk. Add optional pecans. Blend well. Pour into a greased and floured tube pan. Bake for 1 hour 15 minutes. While still hot, brush with glaze.
  • Glaze: In a saucepan, over medium heat bring the lemon juice and sugar to a boil until the sugar dissolves. Remove from heat and add lemon extract.