Grandma Ruby's Buttermilk Pound Cake

Grandma Ruby's buttermilk pound cake gets a citrus kick with the addition of lemon extract, creating a rich and moist pound cake you're sure to love.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 382 Calories

Ingredients

• 6 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 cup shortening
• 1 cup buttermilk
• 3 cups white sugar
• 2 tablespoons lemon extract
• 1 teaspoon butter-flavored extract
• 0.5 teaspoon salt
• 0.25 teaspoon baking soda

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt).

Step 2

Sift flour, salt, and baking soda together into a bowl; repeat sifting twice more.

Step 3

Beat sugar and shortening together in a bowl until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until just combined. Pour batter into the prepared tube pan.

Step 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.