Sunday, March 8, 2015

Buttermilk Pound Cake

I had some buttermilk looking for a home and decided to make use of it in a couple of bundt cakes.  I generally make a coffee cake with cinnamon and pecans, but this is a straight-up pound cake.

Moist and dense, it's a perfect accompaniment to a cup of tea or coffee.  You could make a glaze for it, but for travel purposes, a little sprinkle of powdered sugar might be easier.

BUTTERMILK POUND CAKE (16-20 servings)

1 cup butter (2 sticks), softened
2 1/2 cups sugar
4 eggs
3 cups AP flour
1/4 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
Confectioners' sugar, optional

In a large bowl or stand-mixer, cream butter and sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Combine flour and baking soda, add alternately with buttermilk and heat well.  Stir in flour.

Pour into a greased and floured 10" bundt pan or tube pan (I use cooking spray for baking).  Bake at 325F for 70 minutes before removing to a wire rack to cool completely.  Dust with confectioners' sugar if desired.

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