Grandma Ruby's Buttermilk Pound Cake

Looking back on my childhood, when I used to cook food for my parents when they were at work, I can fondly think of several memories. Both of my parents worked, they are both nurses, and their work schedules are pretty much hectic, and often they would work for hours and hours, with only small breaks in between very long shifts. I had no choice but to fix dinner for them and my siblings.

But when my mother was home, I can’t remember cooking or baking with her at all. She was a great mom and a good cook too, but she didn’t want help from anyone when she’s in the kitchen, what I did is to simply observe her in the kitchen to learn new skills from her. This Pound cake is her favorite thing to do, and I always take notes of what is and what’s not when it comes to baking her favorite Grandma Ruby’s Buttermilk Pound Cake. I don’t blame her, the cake is incredibly moist and tender texture, thanks to the buttermilk that adds to the leavening process.

Ingredients:

3 cups all-purpose flour

½ tsp salt

¼ tsp baking soda

3 cups white sugar

1 cup shortening

1 cup buttermilk

(6) large eggs

2 tbsp lemon extract

1 tsp vanilla extract

1 tsp butter-flavored extract

Directions:

Preheat oven 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Add and sift flour, salt, and baking soda together into a bowl. Repeat the sifting process (2) times more.

Beat sugar and shortening until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract, beat until batter is just combined. Then pour batter into prepared tube pan.

Bake it for 75 minutes until a toothpick inserted into the center of the cake comes out clean in the preheated oven. In the pan, cool it for 15 minutes before you transfer it to a wire rack to cool completely.

Nutrition Facts:

Per Serving: 381.7 calories; fat 15g 23% DV; cholesterol 70.4mg 24% DV; sodium 135.2mg 5% DV; protein 5.3g 11% DV; carbohydrates 56.3g 18% DV.

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