Buttermilk Pound Cake2014-08-22
- Yield : 1 tube or 2 loaves
- Servings : 24
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 2:20 h
This information is per serving.
Calories from Fat80
Serving Size:2 oz. (52 g)
Pound cake is one of the easiest and most versatile cake recipes. This buttermilk pound cake recipe is moist and flavorful. You can eat it plain, glazed, with ice cream, or with fresh or macerated strawberries.
Substitute regular milk or buttermilk powder for buttermilk. For best results use buttermilk or buttermilk powder. Leftover buttermilk can be frozen for later use. Buttermilk powder has a shelf life of several years and is more economical than buttermilk for occasional use.
- 1/2 cup (115 g) butter or margarine, softened
- 1/2 cup (96 g) vegetable shortening
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1/2 teaspoon (2.5 ml) baking powder
- 3 cups (400 g) all-purpose flour
- 2 teaspoons (10 ml) lemon extract
- 1 teaspoon (5 ml) pure vanilla extract
- Vegetable cooking spray or parchment paper
Method of Preparation
Have all ingredients at room temperature.
Place rack in medium of oven, and preheat to 350°F (175°C). Line a tube or 2 loaf pans with parchment paper or coat with cooking spray.
In a large mixing bowl with a hand mixer or using a stand mixer, beat butter and shortening at medium speed 2 minutes or until creamy.
Gradually, add sugar, mixing 5 to 7 minutes or until fluffy. Add eggs on at a time, beating until yellow disappears.
Stir baking soda into the buttermilk. Add flour to butter mixture alternating with the milk, beginning and ending with flour. Mix on low speed after each addition only until uniformly blending. Stir in extracts.
Pour batter into prepared pans. Bake about 1 hour or until a cake tester or wood toothpick inserted in the center comes out clean.
Cool in pan on wire rack 10 to 15 minutes. Remove from pan and cool completely on wire rack before slicing.