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Miss Bessie’s Lemon Pound Cake recipe

Miss Bessie’s version for lemon pound cakeuses lemon extract…for more lemony flavor add fresh lemon zestand replace part of the buttermilk with the juice of one lemon.

Recipe: Miss Bessie’s LemonPound Cake

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 andbutter 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 bakingsoda. Add to the creamed mixture with 1/2 teaspoon baking sodadissolved in hot water. Beat on medium speed for 3 minutes. Pourinto a greased fluted cake pan.
  • Bake at 325°F (160°C) for 45 minutesor until done.

    Makes 8 servings.

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  • Comments

    1 Comment


    Ms. Charles found the recipe and deciphered it. You can use lemon juice and zest instead of lemon flavoring, which the original recipe called for, or increase the vanilla by a teaspoon if you are leaving out the lemon altogether. SameUserNote ?

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