Buttermilk Pound Cake II Recipe
Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous dessert ideas.
This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder, or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)
Buttermilk pound cake gets a citrus kick with the addition of lemon extract, creating a rich and moist pound cake you're sure to love!
This recipe is very moist and even when the cake is left in the oven a little too long, the cake stays moist on the inside. This pound cake freezes very well also. Wrap it in foil and freeze for up to 6 months.
Buttermilk gives this recipe for a moist pound cake a nice bit of tanginess to complement the lemon extract.
This is a pound cake recipe that I have been making for years that my grandchildren and children enjoy very much.
It's Just Great. But I must warn you if you are trying to lose weight, don't eat this cake. Calories, Calories, Calories! Delicious, Delicious, Delicious!
I made this cake several years ago. The flavors can be mixed to suit your taste.
Classic, reliable pound cake recipe with basic ingredients and standard measurements...3 c. flour, 3 c. sugar, 6 eggs, 1 c. butter. And the reason why the ingredients and the fairly standard measurements of them are so classic and traditional (note other, similiar recipes) is because it WORKS. This is one, fine pound cake. Moist with a delicate and tender crumb. Exceptional, actually. I made half a recipe and used 1/2 tsp. vanilla and 1/2 tsp. of Creme Bouquet flavoring. I also added about a cup of fresh blueberries and baked about 30 minutes in a mini rose Bundt cake pan. I drizzled it with a glaze of powdered sugar and lemon juice. Absolutely first rate and delicious.
This is the perfect pound cake! Crust is slightly chewy and does not flake off when sliced like sour cream pound cake does. I omitted the lemon extract as I personally do not like its flavor. Baked in two large loaf pans and got 22 generous servings out of them. I prefer making pound cakes in loaf pans because you get flat slices, and the berries don't slide off! After I buttered my pans, I sprinkled them generously with granulated sugar instead of flour. The loaves slipped out of pans easily, and the sugar made the outside edges of the loaves slightly crispy which I loved. Will never make sour cream pound cake again!