Traditional Buttermilk Lemon Pound Cake
Betty Feezor Style Pound Cake from the 1970s - Very Good Cake
May 11, 2009
Pound cakes are popular in the South. They are easy to make and travel well. Pound cakes can be frosted if desired and also make a good base for strawberry shortcake (just put prepared strawberries over the cake and add whipped cream).
The name pound cake came from the very old recipes where the measurements were in pounds. Home bakers would take a pound of butter, a pound of sugar and so on to make basic sweet cakes for families and to take to functions.
There are many versions of pound cake today with many different flavors, but it’s hard to beat the basic pound cake. It’s like the vanilla ice cream of pound cakes and does taste good complimented with a scoop of ice cream of any flavor.
The following pound cake recipe is a Betty Feezor recipe. She was the Martha Stewart of an earlier generation and was a local favorite in the Charlotte, North Carolina area. Her TV program always included crafts, home tips, and recipes. She was delightful with a very Southern dialect. There are a few clips of her show on You Tube for fans or for anyone interested in food and cooking history. Her recipe books are occasionally sold online but are very expensive, since there are not many copies floating around.
Betty Feezor Buttermilk Lemon Pound Cake
- 1 cup shortening
- ½ cup butter or margarine
- 2 ½ cups sugar
- 4 eggs
- 3 ½ cups plain flour (not self rising)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon lemon flavoring or extract
Directions:
- Put the margarine or butter out to soften a little before mixing up the cake, so it is easier to blend with the other ingredients.
- Combine butter, shortening and sugar and cream until fluffy.
- Add eggs one at a time and beat until well mixed with sugar/butter ingredients.
- In a small bowl, combine flour, salt, and baking soda.
- Add the lemon flavoring to the cup of buttermilk.
- Alternative small amounts of the flour mixture with the buttermilk and beat well after each addition. Pound cakes need a lot of mixing to get enough air in the batter so that the cake turns out high and with a good texture.
- Grease and lightly flour a pound cake tube pan.
- Bake in a preheated oven for around an hour and fifteen minutes. A toothpick should come out clean from the center when the cake is done.
Other wonderful pound cake recipes:
Fresh Peach Pound Cake - Celebrate peach season with this special pound cake which includes tree ripened peaches. Yum. This cake is a winner.
Red Velvet Pound Cake - If you love Red Velvet Cake but don't want to go to the trouble of making the original version with layers and frosting, this is an easier way to get the flavor without near as much work.
Orange Soft Drink Pound Cake - Want to try something a little different? This pound cake with orange soda is a twist on the classic pound cake and a real favorite with the kids (and adults too).
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