Description
This lemon butter pound cake is super-moist and dense. It’s not for those watching calories! It’s a great comfort food and goes especially well with vanilla ice cream.
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 cups white sugar
- 1 cup shortening
- 1 cup buttermilk
- 6 eggs
- 2 tablespoons lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon butter-flavored extract
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Sift flour
- salt
- and baking soda together into a bowl. Repeat sifting process 2 more times.
- Beat sugar and shortening together until smooth and creamy. Add flour mixture
- buttermilk
- eggs
- lemon extract
- vanilla extract
- and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean
- about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Servings: 16