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Buttermilk Pound Cake

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Ingredients
  Butter/Margarine 1⁄2 Pound (About 1/2 Cup)
  Sugar 2 1⁄2 Cup (40 tbs)
  Eggs 4
  All purpose flour 3 Cup (48 tbs)
  Soda 1⁄4 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Vanilla 2 Teaspoon
  Almond extract 1 Teaspoon
  Grated orange peel 1 Large
  Grated lemon peel 1 Large
Directions

In a large mixing bowl, beat butter or margarine until creamy.
Gradually add sugar, beating until mixture is light and fluffy.
Beat in eggs, one at a time, beating well after each addition.
Sift flour, measure, and sift again with soda.
Beat into creamed mixture alternately with buttermilk mixed with vanilla, almond extract, and grated orange and lemon peel (begin and end with dry ingredients).
Pour into a greased and floured 10-inch tube cake pan.
Bake in a 350° oven for 1 hour or until toothpick inserted comes out clean.
Cool in pan 5 minutes; turn out onto wire rack.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Milk Product

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5375 Calories from Fat 1842

% Daily Value*

Total Fat 209 g322%

Saturated Fat 123.3 g616.4%

Trans Fat 0 g

Cholesterol 1333.6 mg444.5%

Sodium 656.6 mg27.4%

Total Carbohydrates 806 g268.5%

Dietary Fiber 12.8 g51.1%

Sugars 504.3 g

Protein 75 g150.5%

Vitamin A 134.6% Vitamin C 56.1%

Calcium 26.2% Iron 118.7%

*Based on a 2000 Calorie diet

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Buttermilk Pound Cake Recipe