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
- all-purpose flour: 3 cups
- salt: 0.5 tsp
- baking soda: 0.25 tsp
- white sugar: 3 cups
- shortening: 1 cup
- buttermilk: 1 cup
- eggs: 6 piece
- lemon extract: 2 Tbsp
- vanilla extract: 1 tsp
- butter-flavored extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
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Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
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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.
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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.
