Buttermilk Poundcake Recipe

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Buttermilk Poundcake

Beth Henry

By
@lizzyamelia

This is a delicious,moist pound cake that freezes beautifully. It's good plain or as a base for other desserts . I love to layer it with custard and berries and then top it with whipped cream to make a trifle. It's also good served with peaches or strawberries.And if you have some left over its good buttered and toasted for breakfast.


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Serves:

12-15

Prep:

20 Min

Cook:

1 Hr 15 Min

Ingredients

1 c
unsalted butter,softened
1/2 c
butter flavored shortening
3 c
granulated sugar
1 tsp
pure vanilla extract
1/2 tsp
pure almond extract(optional)
5
large or extra large eggs
3 c
all purpose flour
1/2 tsp
salt
1 c
buttermilk
1 Tbsp
boiling water
1/2 tsp
baking soda

Directions Step-By-Step

1
preheat oven to 325 degrees. Grease and flour a 10 inch tube pan and then line the bottom with waxed paper or parchment paper that has also been greased and floured.
2
Cream butter,shortening,sugar and extract until fluffy(about 5 minute with a stand mixer). Bring eggs to room temperature by placing them in a bowl or warm water for a about two minutes. Add eggs to the creamed mixture one at a time.
3
Sift flour with salt. Add to the mixture alternately with the buttermilk,beginning and ending with the flour mixture. Add baking soda to the boiling water and add last.
4
Pour mixture into the prepared pan and bake for about 1 hr 15 min. or until a toothpick inserted in the center no longer has crumbs on it. Cool for about 10 minutes before turning out. Cool completely before wrapping and storing.
5
Cake can also be made in two 8x8 pans and cut in cubes to put on skewers with strawberries or for chocolate fondue..

About this Recipe

Course/Dish: Cakes