Lemon Buttermilk Poundcake

Name: Lemon Buttermilk Poundcake
Ingredients: 3/4 cup butter; 3 1/2 cup all purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 2 1/2 cup granulated sugar; 3/4 cup solid shortening; 4 large eggs; 2 teaspoons vanilla extract; 1 cup cultured buttermilk; juice of 1 lemon; Glaze: 2/3 c confectioners sugar; 2 tbsps lemon juice; 1 tsp grated lemon peel

13 ingredients

5 steps

Ingredients

3/4 cup butter
3 1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cup granulated sugar
3/4 cup solid shortening
4 large eggs
2 teaspoons vanilla extract
1 cup cultured buttermilk
juice of 1 lemon
Glaze: 2/3 c confectioners sugar
2 tbsps lemon juice
1 tsp grated lemon peel

Directions

1

1. Bring all ingredients to room temperature. Preheat over to 300 degrees. Grease and flour a bundt pan, tapping out excess flour.
2

2. In medium bowl, whisk together flour salt and baking soda.
3

3. Cream butter and shortening together, scraping sides if needed. Slowly drizzle in sugar; cream mixture well. Beat in eggs one at a time. Mix in vanilla. On low speed, mix a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with remaining buttermilk and flour. Add lemon juice, mix to combine.
4

4. Pour batter into prepared pan. Bake until tester comes out clean, about 75 minutes. Cool for 20 minutes in pan and remove from pan.
5

5. Before serving, stir together glaze ingredients and spoon over top and sides of cake. Better the next day!