Lemon-Buttermilk Pound Cake Recipe

    TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
    MAKES: 12-16 servings
    1 cup shortening
    1/2 cup butter, softened
    2-1/2 cups sugar
    4 eggs
    1 teaspoon lemon extract
    1 teaspoon vanilla extract
    3-1/2 cups King Arthur Unbleached All-Purpose Flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup buttermilk
    1 cup sugar
    1/2 cup water
    1/2 cup lemon juice
    3 tablespoons grated lemon peel
How to Make It

    In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
    Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
    Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
    In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes.
    Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely. Yield: 12-16 servings.