A classic, tender buttermilk pound cake with a fine crumb and a hint of lemon. This simple, traditional recipe creates a rich and moist cake perfect for any occasion.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 cup (2 sticks) | Butter, softened |
| 2 cups | Sugar |
| 4 | Eggs |
| 3 cups | All-purpose Flour |
| 1/2 teaspoon | Baking Soda |
| 1/4 teaspoon | Salt |
| 1 cup | Buttermilk |
| 1 teaspoon | Vanilla Extract |
| 1 teaspoon | Lemon Extract |
Instructions
- Preheat your oven to 325°F. Generously grease and flour a large tube or Bundt pan.
- In a large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix only until just combined.
- Stir in the vanilla and lemon extracts.
- Pour the batter into the prepared pan.
- Bake for 1 hour to 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely.
Note
The original recipe card suggests baking at 375°F for 1 hour, which is very high for a pound cake and risks a dry exterior and undercooked center. A lower temperature of 325°F for a longer time is recommended for a more even bake.
