Lemon Buttermilk Pound Cake

Name: Lemon Buttermilk Pound Cake
Total time: 4800 s
Yield: 10-12 servings
Cuisine: American
Ingredients: 3 cups sugar; 1 cup Crisco shortening; 6 eggs; 1 cup buttermilk; 1/4 tsp baking soda; 3 cups all-purpose flour, sifted; 1 tsp lemon extract; 2 cups sifted confectioners sugar; 1/4 cup lemon juice; 2 Tbsp softened butter; 1 Tbsp lemon zest

Sonya Bankester @LowerAlabama

Stapleton, Alabama, United States

There’s always one in every bunch. LoL. That just wants to misbehave. #november 2026

Sonya Bankester @LowerAlabama

Stapleton, Alabama, United States

There’s always one in every bunch. LoL. That just wants to misbehave. #november 2026

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Ingredients

1 hour 20 minutes

10-12 servings

3 cupssugar
1 cupCrisco shortening
6eggs
1 cupbuttermilk
1/4 tspbaking soda
3 cupsall-purpose flour, sifted
1 tsplemon extract
Lemon Glaze
2 cupssifted confectioners sugar
1/4 cuplemon juice
2 Tbspsoftened butter
1 Tbsplemon zest

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Steps

1 hour 20 minutes

1

Preheat oven to 325*. Grease and flour tube pan. Measure out 1 cup buttermilk into a 2 cup measuring cup whisk in baking soda, set aside.
2

In mixing bowl, cream shortening and sugar until light and fluffy, about 2 minutes. Add eggs one at a time and mix well.
3

Sift flour, add alternately with buttermilk to bowl, mix well, scrape bowl intermittently. Add extract.
4

Pour batter into prepared pan. Bake for 1 hour and 20 minutes or until cake is golden brown and toothpick inserted in center comes out clean.
5

Remove pan from oven and set on cooling rack. Mix together the Glaze with a hand-held mixer Glaze should be smooth. Pour half over hot cake in pan. Remove cake from pan to serving plate when completely cool. Drizzle remaining glaze over completely cooled cake.
6

See reference photo above * Don’t be impatient, note photo above!

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Sonya Bankester @LowerAlabama

on November 20, 2025 22:54

Stapleton, Alabama, United States

I love to bake sweet stuff, with a bit of savory tasty cooking thrown into the mix. Just good ol’ southern cuisine. Most of my recipes were handed down from my Great & Grand Grannies. If they didn’t grow it or raise it, it wasn’t eaten. My hubby and I have alot of food allergies so it gets challenging sometimes to make things that we both can eat. Neither of us can eat shellfish, which is sad, considering where we live, cuz it’s everywhere! Y’all won’t find any shellfish /saltwater fish recipes here. Some fresh water fishes, maybe. Hope y’all enjoy my recipes!