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Miss Bessie's version for
lemon pound cake uses lemon extract...for more lemony flavor
add fresh lemon zest and replace part of the buttermilk with
the juice of one lemon.
Miss
Bessie's Lemon Pound Cake
- 1 cup vegetable shortening
1/2 cup butter or margarine
4 large eggs
1 cup buttermilk
1 tablespoon lemon extract
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon hot water
- In a bowl cream together
shortening and butter with an electric mixer on medium speed.
- In a bowl beat together
eggs, buttermilk, and lemon extract. Stir into the creamed mixture.
- Sift together flour and
1/2 teaspoon baking soda. Add to the creamed mixture with 1/2
teaspoon baking soda dissolved in hot water. Beat on medium speed
for 3 minutes. Pour into a greased fluted cake pan.
- Bake at 325°F (160°C)
for 45 minutes or until done.
Makes 8 servings.
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