GRANDMA RUBY’S LEMONY BUTTERMILK POUND CAKE

Prep 15 m Cook 1 h 15 m Ready In 1 h 45 m

“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

1/2 teaspoon salt

1/4 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

Directions

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

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.

Sourse- misscooker.com