buttermilk pound cake
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.
►
yield
12 serving(s)
prep time
15 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For buttermilk pound cake
-
3 cflour
-
1/4 tspsoda
-
dashsalt
-
1 stickbutter, softened
-
1/2 cbutter flavor shortening
-
3 csugar
-
1 Tbspimitation vanilla
-
1/2 tspalmond extract
-
6 lgeggs
-
1 cbuttermilk
How To Make buttermilk pound cake
-
1Preheat 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT