Buttermilk Pound Cake
Serve this delicious buttermilk pound cake with a dusting of powdered sugar or use it as a base for dessert sauce or fresh berry sauce.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 3cups granulated sugar
- 1cup butter (softened)
- 6large eggs
- 1teaspoon pure vanilla extract
- ½teaspoon almond extract
- 3cups all-purpose flour (13 1/2 ounces)
- ¼teaspoon baking soda
- ¼teaspoon salt
- 1cup buttermilk (well shaken)
Instructions
Step 1
Heat the oven to 325 F.Step 2
Generously butter and flour a 10-inch tube cake pan or Bundt cake pan. Make sure you get all of the nooks and crannies in a Bundt cake pan.Step 3
In a mixing bowl with an electric mixer, beat the butter and sugar together until light in color and fluffy, about 4 minutes. The air incorporated into the butter and sugar is important to the lightness of the pound cake, so don't skimp on time.Step 4
Add the eggs, one at a time, blending just until smooth after each addition. Blend in vanilla and almond extracts.Step 5
In a bowl combine the flour with the salt and soda; blend thoroughly with a spoon or whisk.Step 6
To the wet mixture, add one-third of the flour mixture and half of the buttermilk; blend well. Repeat with another one-third of the flour mixture and remaining buttermilk; blend well. Blend the remaining flour mixture into the batter.Step 7
Spoon batter into the prepared baking pan. Bake for about 85 to 90 minutes, or until cake tests are 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.Step 8
Cool the cake in the pan for 10 minutes; carefully invert it on a cooling rack to cool completely.Step 9
Sift confectioners' sugar over the top of the cooled cake or serve it with fruit or lemon sauce .