Lemon Buttermilk Pound Cake
A moist, flavorful lemon buttermilk pound cake with a tender crumb, perfect for teatime or special occasions, highlighting citrus and vanilla notes for a delightful treat.
Ingredients
Instructions
- Cream shortening and margarine together, blending well.
- Add sugar gradually; cream until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Sift flour and salt together; add alternately with buttermilk, mixing well.
- Add lemon extract and vanilla extract; blend.
- Pour batter into a greased and floured loaf pan.
- Bake at 325°F for approximately 1 hour and 5 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter in place of Crisco and margarine. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to sift the flour to avoid lumps in your batter, ensuring a smooth texture. If you want a twist, try adding lemon zest for extra lemon flavor.
Serving Suggestions
Serve slices of the Lemon Buttermilk Pound Cake with fresh berries or a dollop of whipped cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a festive touch, drizzle a light lemon glaze over the top. This cake also complements brunch alongside dishes like Eloise'S Sweet Potatoes or a refreshing fruit salad.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw at room temperature or warm in the microwave for a few seconds to enjoy that fresh-baked taste again.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Buttermilk Pound Cake contains roughly 131 calories, with 2g protein, 17g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
While you can use whole wheat flour, it may alter the texture of the cake, making it denser. For best results, combine whole wheat flour with all-purpose flour, using a 50/50 ratio to maintain the lightness of the pound cake while adding some nutritional benefits.
What can I do if my cake is too dry?
If your cake turns out dry, it might be due to overbaking or measuring inaccuracies. Consider reducing the baking time slightly next time, and ensure you measure ingredients accurately. You can also serve dry cake with a drizzle of syrup or custard to add moisture and enhance flavor.
How can I enhance the lemon flavor in the cake?
To boost the lemon flavor, add freshly grated lemon zest along with the lemon extract. You could also drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled cake. This will give it a vibrant flavor and a beautiful finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).