Buttermilk Pound Cake

Cecelia Huddleston

By
@Cecelia26

Everyone loves a good pound cake. It freezes well so it can be prepared ahead of time. Serve with fresh berries or canned pie filling and whipped cream. This cake is the perfect dessert for any occasion.


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Rating:

Serves:

12

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

3 c
flour
1/4 tsp
soda
dash(es)
salt
1 stick
butter, softened
1/2 c
butter flavor shortening
3 c
sugar
1 Tbsp
imitation vanilla
1/2 tsp
almond extract
6 large
eggs
1 c
buttermilk

Directions Step-By-Step

1
Preheat oven to 325 degrees. Combine flour, soda and salt; set aside. Spray a tube pan with cooking spray with flour. In large bowl, cream butter, shortening, sugar and extracts. Beat in eggs, one at a time. Add buttermilk alternately with flour mixture. Pour batter into prepared pan. Bake for 90 minutes. DO NOT open the oven door until after 1 hour. Insert toothpick near center of pan and if it comes out clean it's done. Also, the cake should pull away from the sides of the pan. Cool in pan for 10 minutes. Place cake on cooling rack. Cool completely.

Notes:
The cake was perfect after baking 90 minutes.

To cool the cake, I inverted it on a perforated pizza
pan. Then placed the pizza pan on a cooling rack.

For a different variation, substitute your favorite flavorings for the extracts.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American