Ella mcginty's buttermilk pound cake

Yield: 16 servings

Measure 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

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

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