to-die-for buttermilk pound cake
This is some serious pound cake - heavy, dense and delicious. Change it up by omitting the lemon extract, or substitute 1/4 to 1/2 teaspoon almond extract for the lemon. Iced with any powdered sugar glaze you like or plain, this cake is addicting.
prep time
cook time
1 Hr
method
Bake
yield
Makes one 9" or 10" tube or Bundt cake.
Ingredients
- 3 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter (2 sticks)
- 3 cups sugar
- 6 - eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 cup buttermilk
How To Make to-die-for buttermilk pound cake
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Step 1Preheat oven to 325 F. Grease and flour a 9" or 10" tube or bundt cake pan.
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Step 2Measure 3 cups flour by spooning lightly into measuring cup and level off. Stir together flour, baking soda, and salt. Set aside.
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Step 3In a large mixing bowl, cream butter and sugar well. Beat in eggs one at a time. Add extracts and beat mixture until very light and fluffy, up to four minutes.
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Step 4Gradually add flour mixture to egg mixture alternately with the buttermilk.
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Step 5Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula.
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Step 6Bake in preheated oven. DO NOT open oven door until after one hour. When cake begins to pull away from the sides of the pan, it is done. NOTE: Some ovens will require longer baking than others.
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Step 7Let cake cool in the pan for 10 minutes, then turn out on a wire rack to finish cooling. If cake doesn't want to release completely from the pan, tap lightly on top and sides of the upside-down pan with a spoon.
- 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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