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Buttermilk Pound Cake
Buttermilk Pound Cake
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Lemon-vanilla buttermilk pound cake, golden and delicious, pairs perfectly with fresh berries or ice cream.
Ingredients:
  • 3 cups all-purpose flour
  • 0.25 teaspoon baking soda
  • 3 cups white sugar
  • 6 large eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
Instructions:
  • Preheat the oven to 325°F (165°C) and generously grease a 9- or 10-inch tube pan.
  • Combine the flour, salt, and baking soda in a medium bowl, then set it aside.
  • In a large bowl, use an electric mixer to cream together sugar and butter until light and fluffy. Beat in eggs one at a time, incorporating well after each addition. Mix in lemon and vanilla extracts. Gradually add flour mixture and buttermilk in intervals, briefly beating the batter after each addition. Pour the batter into the prepared pan.
  • Bake in the preheated oven for about 90 minutes until the cake starts to pull away from the sides of the pan. Do not open the oven door for the first hour. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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