Buttermilk Pound Cake
Southern Living April 1999Nana’s most requested from Kylie TNT
Ingredients
- CAKE
- 1 cup butter softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- optional
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup buttermilk
- BUTTERMILK GLAZE
- 2 tablespoons buttermilk
- ¼ cup sugar
- 2 tablespoons butter
- ¾ teaspoon cornstarch
- 1/8 teaspoon baking soda
- ¾ teaspoon vanilla extract
Instructions
- CAKE
- Beat butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add sugar, beating for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in extracts.
- Combine flour and next three ingredients; add to butter mixture alternating with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 12-cup Bundt pan.
- Bake at 325°F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack 10 to 15 minutes; remove from pan, and cool on wire rack. Pour Buttermilk Glaze over warm cake.
- GLAZE
- Bring first five ingredients to a boil in a small saucepan over medium heat, and cool slightly. Stir in vanilla.
Tried this recipe?Let us know how it was!
