to-die-for buttermilk pound cake
(2 ratings)
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.
►
(2 ratings)
yield
serving(s)
cook time
1 Hr
method
Bake
Ingredients For to-die-for buttermilk pound cake
-
3 call purpose flour
-
1/4 tspbaking soda
-
1/2 tspsalt
-
1 cbutter (2 sticks)
-
3 csugar
-
6eggs
-
1 tspvanilla extract
-
1 tsplemon extract
-
1 cbuttermilk
How To Make to-die-for buttermilk pound cake
-
1Preheat oven to 325 F. Grease and flour a 9" or 10" tube or bundt cake pan.
-
2Measure 3 cups flour by spooning lightly into measuring cup and level off. Stir together flour, baking soda, and salt. Set aside.
-
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.
-
4Gradually add flour mixture to egg mixture alternately with the buttermilk.
-
5Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula.
-
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.
-
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! 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