Miss Bessie's Lemon Pound Cake
Miss Bessie's version for lemon pound cake uses lemon extract—for more lemony flavor add fresh lemon zest and replace part of the buttermilk with the juice of one lemon.
1 cup vegetable shortening
1/2 cup butter or margarine
4 large eggs
1 cup buttermilk
1 tablespoon lemon extract
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon hot water
- In a bowl cream together shortening and butter with an electric mixer on medium speed.
- In a bowl beat together eggs, buttermilk, and lemon extract. Stir into the creamed mixture.
- Sift together flour and 1/2 teaspoon baking soda. Add to the creamed mixture with 1/2 teaspoon baking soda dissolved in hot water. Beat on medium speed for 3 minutes. Pour into a greased fluted cake pan.
- Bake in a preheated oven at 325°F (160°C) for 45 minutes or until done.
Makes 12 servings.