Serves: 5
Total Calories: 1,221
Preheat oven to 325°. Cream shortening and sugar together. Add egg yolks, one at a time, mixing after each addition. Sift together the flour, baking soda, and salt, and add alternately with buttermilk. Add lemon flavoring and fold in stiffly beaten egg whites. Pour this mixture in an ungreased tube or Bundt pan and bake at 325° for 1 hour
and 20 minutes.
Sweet Milk Variation:
Substitute 1 cup sweet milk for buttermilk, and substitute 2 teaspoons vanilla for lemon flavoring. Bake in greased and floured Bundt pan at 350° for 1 hour and 15 minutes. Pour Buttermilk Glaze over cake.
Buttermilk Glaze:
Combine in a saucepan and cook 6 minutes. Pour over cake.
This Texas Buttermilk Pound Cake recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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