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| Buttermilk Pound Cake II |
"Tangy, moist, and flavorful pound cake. Can be eaten simple or use as a base for numerous dessert thoughts."
Ingredients :
- 3 cups all-cause flour
- 1/four teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 3 cups white sugar
- 6 eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 1H45M |
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- Preheat oven to 325 tiers F (one hundred sixty five tiers C). Grease one nine or 10 inch tube pan. Mix collectively the flour, baking soda, and salt. Set aside.
- In a massive bowl, beat butter with sugar. Mix in the eggs, one at time, beating properly after every addition. Stir within the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the organized pan.
- Bake in preheated oven for 90 mins. Do now not open oven door until after one hour. When cake starts to shrink back from the side of the pan it is performed. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Notes :
- Reynolds® Aluminum foil may be used to keep meals moist, cook it calmly, and make smooth-up simpler.
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