Lemony Pound Cake

Southern Living
1 (10-inch) cake


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1 cup vegetable oil
2 1/2 cups sugar
1 cup buttermilk
4 egg whites
1 large egg
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda


Beat oil and sugar at medium speed with a mixer 2 minutes.

Combine buttermilk and next 5 ingredients, stirring until blended.

Combine flour, salt, and soda; add to oil mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour into a greased and floured 10-inch tube pan.

Bake at 325° for 1 hour or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.

Note: Pretty and Pink Pound Cake Loaf: Prepare batter; divide into thirds. Spread one protion into a greased and floured 9- x 5- x 3-inch loafpan. Stir 1/4 cup seedless raspberry jam and, if desired, 2 drops red liquid food coloring into second portion; spread gently over first layer. Spoon remaining batter over top. Bake at 325º for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Yield: 1 (9-inch) loaf.

Created date

April 2000