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Buttermilk Pound Cake


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  • 1 cup shortening
  • 2 1/4 cup sugar, divided
  • 2 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 2 teaspoon finely grated lemon zest
  • 6 eggs, room temperature, separated
  • 3 cups sifted self-rising flour (measure after sifting)
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • sifted confectioners' sugar


Using an electric mixer, cream shortening with 1 1/2 cups sugar. Blend in vanilla, lemon juice and zest. Add egg yolks, one at a time, blending just until smooth after each addition.

Stir baking soda into the buttermilk.

To the first mixture, add sifted flour alternately with buttermilk , blending well after each addition.

In a glass or stainless steel bowl, beat egg whites until frothy, then gradually beat in the remaining 3/4 cup sugar; beat until egg whites form stiff peaks (this will take a few minutes). Fold egg white mixture gently into batter until well incorporated.

Spoon batter into a generously greased and floured 10-inch tube pan. Bake at 350 degrees for 60 to 75 minutes, or until cake tests done. A toothpick inserted into the center should come out clean.

Cool on rack; carefully remove pan and transfer to cake plate. Sift confectioners' sugar over cake top; serve as is or with a fruit or lemon sauce.
Serves 16.

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