Cakes and Frostings

Buttermilk Pound Cake

  • 3 cups Sugar
  • 1/2 cup Shortening
  • 1 cup Butter
  • 5 Eggs
  • 3 cup Flour, all-purpose, sifted
  • 1/4 teaspoon Baking soda
  • 1 cup Buttermilk
  • 1/2 teaspoon Salt
  • 2 teaspoons Lemon Extract

    • Cream sugar, shortening and butter. Add eggs one at a time and beat well. Add1 cup of flour and the baking soda. Beat well. Add buttermilk, salt, and lemon extract. Beat well. Add remaining 2 cups of flour. Beat well. Bake in a greased and floured bundt pan at 325 degrees for 1 hour and 15 minutes or until cake tests done. Cool in Pan for 10 minutes.

    Glaze:

    Combine 1 cup powdered sugar, 1/2 teaspoon baking soda, 1/2 stick melted butter, 1/2 cup buttermilk, 1 tablespoon light corn syrup, and 1 teaspoon vanilla in a saucepan. Mix well. Bringto a boil, stirring constantly. Reduceheat and simmer for 5 minutes. Pour over warm cake.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Kennon of Bedford, Texas. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!