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This recipe for LEMON BUTTERMILK POUND CAKE, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michele Fowler
Added: Saturday, February 5, 2011


3 sticks margarine or butter
2 1/2 cups sugar
4 large eggs
3 1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cups of Buttermilk*
1 tsp. lemon extract
Lemon Glaze:
2 tbsp. + 1 1/2 tsp. milk
2 tbsp. + 1 1/2 tsp. lemon juice
2 tbsp. margarine or butter, softened
4-4 1/2 cups powdered sugar

Grease and flour 12 cup bundt pan. Place in refrigerator to chill 2-3 hours. Eggs, margarine and buttermilk should be at room temperature. *Warm milk in microwave on defrost 2 minutes then add 2-3 tablespoons of lemon juice, set aside to cool, stir prior to adding to mix. Cream margarine and sugar together. Add eggs one at time beating well after each on low, mixture will be fluffy. Sift dry ingredients together. Add to batter alternately with buttermilk, beating after each addition. Add lemon extract and beat well. Pour into bundt pan.. Bake at 325 for 75 minutes.
Glaze: Mix first 3 ingredients together then gradually add powdered sugar until glaze is milky in color but not runny. Drizzle over warm cake, allow to run down cake to coat evenly, may have to use run off to do so.

Personal Notes:
Personal Notes:
*I use Real lemon juice. This recipe was given to me by Pauline Martin.




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