This buttermilk pound cake is tangy, moist, and flavorful. It can be eaten plain or used as a base for numerous desserts.
Ingredients
- all-purpose flour: 3 cups
- salt: 0.5 tsp
- baking soda: 0.25 tsp
- white sugar: 3 cups
- butter: 1 cup (softened)
- eggs: 6 piece
- lemon extract: 1 tsp
- vanilla extract: 1 tsp
- buttermilk: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 9- or 10-inch tube pan.
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Mix together flour, salt, and baking soda in a medium bowl. Set aside.
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Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs one at time, beating well after each addition. Stir in lemon and vanilla extracts. Add flour mixture in batches, alternating with buttermilk, beating batter briefly after each addition. Pour batter into the prepared pan.
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Bake in the preheated oven until cake begins to pull away from the sides of the pan, about 90 minutes; do not open the oven door until after 1 hour. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
