Margie Thomason'S Lemon-Buttermilk Pound Cake
A moist, flavorful lemon buttermilk pound cake with bright citrus notes, perfect for dessert or tea time, appealing to those who love classic, tangy baked treats.
Ingredients
Instructions
- Cream shortening; add sugar and beat until well combined.
- Add eggs, one at a time, beating after each addition.
- Sift together the flour, salt, and soda.
- Alternately add the dry ingredients and buttermilk to the mixture, beginning and ending with the dry ingredients.
- Add vanilla, grated lemon rind, and lemon juice; mix well.
- Pour batter into a greased tube or Bundt pan.
- Bake at 325°F (163°C) for about 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature before creaming it with Crisco. If you're out of buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Adding a pinch of nutmeg can elevate the flavor profile. This cake is great for gatherings, much like The Original Chex Party Mix.
Serving Suggestions
This lemon-buttermilk pound cake is delightful on its own but pairs beautifully with fresh berries and whipped cream for a refreshing dessert. Consider serving it with a cup of tea or coffee for a perfect afternoon treat. It can also complement dishes like Strawberry Dessert (Baker's Hall of Fame) for a charming dessert spread.
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, slice the cake and warm individual pieces in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Margie Thomason'S Lemon-Buttermilk Pound Cake contains roughly 162 calories, with 2g protein, 25g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 572mg per serving (25% of the Daily Value).
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 a different type of flour?
If you want to add a twist, incorporating almond flour can also give a unique taste and texture.
How can I tell when the cake is done baking?
Make sure to keep an eye on the baking time, as oven variances may affect how long your cake takes to cook.
Can I add other flavors to this cake?
For a fun twist, try folding in some poppy seeds for a classic lemon-poppy seed combination.
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).