Ella mcginty's buttermilk pound cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sugar |
| ½ | cup | Solid shortening |
| 1 | cup | Butter |
| 5 | Eggs | |
| 3 | cups | Flour; all-purpose |
| ¼ | teaspoon | Baking soda |
| 1 | cup | Buttermilk |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Lemon extract |
| 1 | cup | Sugar |
| ½ | teaspoon | Baking soda |
| 4 | tablespoons | Butter |
| ½ | cup | Buttermilk |
| 1 | tablespoon | Light corn syrup |
| 1 | tablespoon | Vanilla |
Directions
BUTTERMILK GLAZE
Cream the sugar with the shortening and butter. Add the eggs one at a time and beat well. Add 1 cup of flour and the baking soda. Add the buttermilk, salt and lemon extract. Add the remaining 2 cups of flour. Bake in a greased and floured bundt pan at 325øF for 1 hour and 10 minutes or until the cake tests done. Cool in the pan for 10 minutes.
BUTTERMILK GLAZE:
Combine all the ingredients in a saucepan and mix well. Bring to a boil, stirring constantly. Simmer for 5 minutes. Pour over the warm pound cake.
Nutritional Information per serving: 399 calories, 11g fat, 70g carbohydrates, 75mg cholesterol, 188mg sodium ** Fort Worth Star Telegram - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95