This buttermilk pound cake makes a delicious base for fresh berries or a dessert sauce.
See Also
Buttermilk Cake
Sour Cream Pound Cake
Sweet Cream Cake
Heat the oven to 325° F. Generously butter and flour a 9- or 10-inch tube cake pan.
In a mixing bowl with an electric mixer, cream the butter with the sugar until light and fluffy. Add eggs, one at a time, blending just until smooth after each addition. Blend in vanilla and almond extracts.
In a bowl combine the flour with the salt and soda; blend thoroughly.
To the first mixture, add flour alternately with buttermilk , blending well after each addition.
Spoon batter into the prepared baking pan. Bake for about 85 to 90 minutes, or until cake tests done. A toothpick inserted into the center should come out clean, and the cake will pull away from the sides of the pan when done.
Cool on in the pan for 10 minutes; carefully remove to a cooling rack to cool completely.
Sift confectioners' sugar over cake top; serve as is or with a fruit or lemon sauce.
Serves 16.
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See Also
Buttermilk Cake
Sour Cream Pound Cake
Sweet Cream Cake
Ingredients
- 3 cups sugar
- 1 cup butter or shortening, softened
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour, 13 1/2 ounces
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk, well shaken
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: 16 Servings
Preparation
Heat the oven to 325° F. Generously butter and flour a 9- or 10-inch tube cake pan.
In a mixing bowl with an electric mixer, cream the butter with the sugar until light and fluffy. Add eggs, one at a time, blending just until smooth after each addition. Blend in vanilla and almond extracts.
In a bowl combine the flour with the salt and soda; blend thoroughly.
To the first mixture, add flour alternately with buttermilk , blending well after each addition.
Spoon batter into the prepared baking pan. Bake for about 85 to 90 minutes, or until cake tests done. A toothpick inserted into the center should come out clean, and the cake will pull away from the sides of the pan when done.
Cool on in the pan for 10 minutes; carefully remove to a cooling rack to cool completely.
Sift confectioners' sugar over cake top; serve as is or with a fruit or lemon sauce.
Serves 16.
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Two Egg Vanilla Pound Cake?
White Mountain Cake
Luscious Lemon Sour Cream Cake
Lemon Lavender Pound Cake
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