Buttermilk Pound Cake III

3

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

Ingredients

1 h 45 m {{adjustedServings}} servings 315 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

3
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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.

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 reall...

This was a very moist and wonderful cake