buttermilk poundcake
(1 rating)
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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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(1 rating)
yield
12 -15
prep time
20 Min
cook time
1 Hr 15 Min
Ingredients For buttermilk poundcake
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1 cunsalted butter,softened
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1/2 cbutter flavored shortening
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3 cgranulated sugar
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1 tsppure vanilla extract
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1/2 tsppure almond extract(optional)
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5large or extra large eggs
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3 call purpose flour
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1/2 tspsalt
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1 cbuttermilk
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1 Tbspboiling water
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1/2 tspbaking soda
How To Make buttermilk poundcake
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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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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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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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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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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! 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!
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