Pound cake is a great dessert to experiment with by creating customized flavor variations or inventive toppings, such as glazes or a flavored whipped cream. Otherwise you can simply bake this classic version of the Buttermilk Pound Cake and eat it plain — plain delicious!
Description
Make this moist pound cake in a Bundt cake pan or tube pan.
Ingredients
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 3 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/2 cup vegetable shortening
- 2 cups sugar
- 4 large eggs
- 2 teaspoons lemon extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Grease and flour a 12-cup Bundt or 10-inch tube pan, tapping it to release the excess flour. Set aside. Whisk the flour and salt together in a medium-size mixing bowl and set aside.
- With an electric mixer, cream butter and shortening together in a large mixing bowl until very light and fluffy, about 4 minutes. Gradually add sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after adding each.
- In a small bowl, dissolve the baking soda in the buttermilk.
- Gradually add the flour mixture, alternating with the buttermilk mixture, beginning and ending with the flour. Beat well after each addition. Stir in extracts by hand. Pour batter into the prepared pan.
- Bake until a toothpick inserted near the center comes out clean (about 1 hour and 15 minutes).
- Let cool in pan on a wire rack for 15 minutes. Invert cake onto the rack and cool completely. Transfer to a serving plate.
- Makes one 10-inch cake.
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