Pound cake is one of my favorite kinds of dessert. In the summertime, when fresh berries are plentiful, I’ll pile a handful of berries on top of a slice of cake and serve it with a dollop of whipped cream. This is a large cake, so I usually freeze half of it to enjoy at a later date. Otherwise, I would surely eat the entire cake, because it’s just that good. This recipe was given to me by an old friend, Lettie. She’s gone now, but her recipes live on!
Buttermilk Pound Cake
Course: Cakes, DessertsServings
16
servingsIngredients
3 cups all purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup butter
3 cups white sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk
Directions
- Preheat oven to 325 degrees.
- Grease a 10 inch tube pan.
- Mix together the flour, baking soda and salt. Set aside.
- In a large bowl, beat the butter and sugar until creamy.
- Mix in the eggs, one at a time, beating well after each addition.
- Stir in the extracts.
- Gently mix in the flour mixture, alternating with the buttermilk.
- Pour batter into greased pan.
- Bake for 90 minutes or until cake begins to pull away from the side of the pan.
- 10. Remove from oven and let cool in the pan for 10 minutes; then turn out onto a wire rack and cool completely.
- 11. Dust with powdered sugar if desired
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