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Buttermilk Pound Cake II

Buttermilk Pound Cake II

Components

Unique recipe makes 1 9- or 10-inch tube pan Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • three cups all-objective flour

  • 1/four teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup butter

  • three cups white sugar

  • 6 eggs

  • 1 teaspoon lemon extract

  • 1 teaspoon vanilla extract

  • 1 cup buttermilk

Examine All Add to Buying Record
  • PREP

    15 minutes

  • COOK

    1 hr 30 minutes

  • READY IN

    1 hr forty five minutes

Buttermilk Pound Cake II

Instructions

  1. Preheat oven to 325 levels F (one hundred sixty five levels C). Grease one 9 or 10 inch tube pan. Combine collectively the flour, baking soda, and salt. Put aside.
  2. In a big bowl, beat butter with sugar. Combine within the eggs, one at time, beating nicely after every addition. Stir within the lemon and the vanilla extracts. Gently combine in flour combination alternately with the buttermilk. Pour batter into the ready pan.
  3. Bake in preheated oven for ninety minutes. Don’t open oven door till after one hour. When cake begins to tug away from the aspect of the pan it’s finished. Let cool in pan for 10 minutes, then end up onto a wire rack and funky utterly.

Vitamin

  • Energy
  • 489 kcal
  • 24%
  • Carbohydrates
  • seventy five.1 g
  • 24%
  • Ldl cholesterol
  • 147 mg
  • forty nine%
  • Fats
  • 18.three g
  • 28%
  • Fiber
  • zero.eight g
  • three%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 289 mg
  • 12%

* % Day by day Values are based mostly on a 2,000 calorie eating regimen.

Recipe by Cathy

“Tangy, moist, and flavorful pound cake. Might be eaten plain or use as a base for quite a few dessert concepts.”

Categories:   Pound Cake

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