buttermilk pound cake #2 Recipe

Ingredients

1 cup shortening
2 1/4 cup sugar, divided
2 tsp vanilla
1 tablespoon lemon juice
2 tsp finely grated lemon zest
6 eggs, room temperature, separated
3 cups sifted self-rising flour(measure after sifting)
1/2 tsp baking soda
3/4 cup buttermilk
sifted confectioners sugar

Preparation

Step 1

using an electric mixer, cream shortening with 1 1/2 cups sugar. blend in vanilla, juice and zest. add egg yolks, one at a time,blending just until smooth after each addition.

stir baking soda into the buttermilk

to the first mixture, add sifted flour alternately with buttermilk, blending well after each addition.

in a glass or stainless steel bowl, beat egg whites until frothy, then gradually beat in the remaining 3/4 cup sugar; beat until the egg whites form stiff peaks(this will take a few minutes). fold egg white mixture gently into bater until well incorporated. spoon batter into a generously greased and floured 10 inch tube pan. bake at 350 for 60-75 minutes.

sift confectioners sugar over cake top