Buttermilk Pound Cake III Recipe - Allrecipes.com
  • READY IN hrs

Buttermilk Pound Cake III

Recipe by  

"This is a pound cake recipe that I have been making for years that my grandchildren and children enjoy very much."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking soda; set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the lemon extract. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pan.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
  4. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 30 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Jun 01, 2006

It is such a wonderful cake. I have made it 1 times in the past weeka and think I may have to make it again this evening.

 
Mar 04, 2011

Overall, this was not all it should or could have been. It was kind of dense and crumbly. After the fact, I compared the measurements to another similar recipe that I had made before. I really think for this much sugar and flour the butter should be 1 cup not 1/2 cup and the baking soda upped to 1/2 tsp. Sorry - this was worth a try but I wouldn't do it twice.

 

5 Ratings

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Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 56.4 g
  • 18%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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