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Lemon-Buttermilk Pound Cake

Recipes »  Desserts  »  Cakes

Try this Lemon-Buttermilk Pound Cake recipe, or contribute your own. "Fritters" and "Quick" are two of the tags cooks chose for Lemon-Buttermilk Pound Cake.

Yield: 1 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Cake

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Servings          
Original recipe makes 1 Servings
3 1/2 cPlain flour
1 tsLemon extract
1 cConfectioners sugar
1/2 tsSalt
3 Sticks butter or margarine
4 Eggs
1 cButtermilk
1 tbButter
1/2 tsLemon Rind; grated
1/2 tsBaking soda
2 1/2 cSugar
1 1/2 tbLemon juice
LEMON GLAZE
1 1/2 tbmilk

Lemon-Buttermilk Pound Cake Preparation

Cream butter and sugar. Sift together dry ingredients; add eggs, flour mixture and buttermilk, alternately, beating well after each addition. Add lemon extract and again beat well. Pour into greased and floured tube pan. Bake at 325 degrees F for 1 hour and 15 minutes. GLAZE: Heat milk and butter; pour over sugar. Stir until smooth. Add lemon juice and rind. Pour over warm cake and let run down sides. Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro on Jan 4, 1998

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Calories Per Serving: 9434
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Tags

  1. Quick
  2. Fritters
  3. Butter
  4. Lemon
  5. Milk
  6. Cake
  7. Dessert
  8. Spring
  9. Citrus

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