Buttermilk Pound Cake II Good Recipes

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Buttermilk Pound Cake II

"Tangy, wet, and flavorful pound cake. Can be eaten simple or use as a base for severa dessert ideas."

Ingredients :

three cups all-motive flour
1/4 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

Preheat oven to 325 ranges F (one hundred sixty five degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set apart.
In a huge bowl, beat butter with sugar. Mix within the eggs, one at time, beating well after each addition. Stir inside the lemon and the vanilla extracts. Gently mix in flour combination alternately with the buttermilk. Pour batter into the organized pan.
Bake in preheated oven for 90 mins. Do not open oven door until after one hour. When cake starts to pull away from the facet of the pan it's far performed. Let cool in pan for 10 mins, then turn out onto a cord rack and cool absolutely.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, prepare dinner it flippantly, and make smooth-up less difficult.

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