buttermilk poundcake
(1 RATING)
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.
No Image
prep time
20 Min
cook time
1 Hr 15 Min
method
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yield
12-15 serving(s)
Ingredients
- 1 cup unsalted butter,softened
- 1/2 cup butter flavored shortening
- 3 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract(optional)
- 5 - large or extra large eggs
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon boiling water
- 1/2 teaspoon baking soda
How To Make buttermilk poundcake
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Step 1preheat 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.
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Step 2Cream 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.
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Step 3Sift 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.
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Step 4Pour 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.
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Step 5Cake can also be made in two 8x8 pans and cut in cubes to put on skewers with strawberries or for chocolate fondue..
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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