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Buttermilk Pound Cake III

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

Rating: This weblink has been rated 3 times with an average star rating of 2.7 Read Reviews (1)

Rate/Review | 217 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 1 - 10 inch tube pan
 

Ingredients

  • 1/2 cup butter
  • 3 cups white sugar
  • 6 egg yolks
  • 2 teaspoons lemon extract
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 6 egg whites

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 315 | Total Fat: 7.8g | Cholesterol: 93mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2006 by Mrs. Evelyn Paradies 
It is such a wonderful cake. I have made it 1 times in the past weeka and think I may have to... MORE

 
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