Favourite Buttermilk Pound Cake
Favourite Buttermilk Pound Cake recipe
Yield
16 servingsPrep
20 minCook
1 hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, softened |
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
buttermilk
|
|
| 3 | cups |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | teaspoons |
lemon extract
|
*
|
| 1 | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, softened |
|
| 118 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
buttermilk
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 1E+1 | ml |
lemon extract
|
*
|
| 5 | ml |
almond extract
|
*
|
Directions
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Dissolve soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings.
Pour batter into a greased and floured 10-inch tube pan. Bake at 350℉ (180℃) for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool.
Note:
The recipe works well baked in two 9- x 5- x 3-inch loafpans when that size and shape fits your needs. Bake at 350℉ (180℃) for 45 to 50 minutes.
