Lemon Buttermilk Pound Cake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - Shortening (Crisco)
  • 1 sticks - Butter or margarine
  • 2 1/2 cups - Sugar
  • 4 - Eggs
  • 3 1/2 cups - Plain flour
  • teaspoons - Salt
  • 1 cups - Buttermilk
  • 1 teaspoons - Lemon extract
  • teaspoons - Baking soda, dissolve in 1 tablespoon of hot water
    Lemon sauce
  • 1 cups - Sugar
  • cups - Hot water
  • 2 - Lemons, juiced and grated
  • Directions:

    Cream shortening and butter together, blending well. Add sugar gradually and cream until light and fluffy. Add eggs one at a time, beating well after each addition.

    Sift flour and salt together and add alternately with buttermilk, mixing well. Add lemon extract.

    With mixer at lowest speed, add the dissolved baking soda. Pour batter into greased and floured spout pan. If using an angel food cake pan, don't grease. Line the bottom of the pan with wax paper instead.

    Bake at 325 degrees for 1 hour and 15 minutes, or until tester comes out clean. Once baked, remove cake immediately from pan and pour lemon sauce over it.

    Lemon sauce:
    Mix lemon sauce ingredients together and bring to a boil. Reduce heat and simmer for 10-12 minutes. Slowly pour over hot cake.

    Brief Description

    Pound cake with lemon sauce drizzle

    Main Ingredient:


    Category:  Cakes

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 1 min


    Experience has taught me that if the cake breaks apart when you try to remove it from the pan, it is no big deal. Break the cake into bite size chunks and drizzle with the lemon sauce. Use a whipped topping when you serve it and call it Lemon Bread Pudding. It will be a big hit.


    Johnnie Smith gets the credit for this recipe.


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    Posted On:

    November 26, 2014

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