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Old-Fashioned Buttermilk Pound Cake
Ingredients:
1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
4 eggs
1/2 tsp. baking soda
1 c. buttermilk
3 c. flour
1/8 tsp. salt
2 tsp. lemon extract
1 tsp. almond extract
1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
4 eggs
1/2 tsp. baking soda
1 c. buttermilk
3 c. flour
1/8 tsp. salt
2 tsp. lemon extract
1 tsp. almond extract
Directions:
Cream butter and shortening; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Pour batter into a greased and floured 10" tube pan. Bake at 350 for 1 hour and 5 to 10 minutes or until tests done. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.
Cream butter and shortening; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Pour batter into a greased and floured 10" tube pan. Bake at 350 for 1 hour and 5 to 10 minutes or until tests done. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.
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