Buttermilk Pound Cake

Story

A poundcake recipe that was not my mothers, but instead comes from my aunt Ellen. This particular pound cake is a favorite of my uncle Don.

Ingredients

• 3 cups Cake Flour
• 1/4 tsp Baking Soda
• ½ tsp Salt
• 1 cup Unsalted Butter
• 3 cups Sugar
• 6 eggs
• 1 tsp Lemon Extract
• 1 tsp Vanilla Extract
• 1 cup Buttermilk

Instructions

1. Preheat the oven to 325° F, lightly grease a cake pan (e.g., spray with Pam), combine dry ingredients (flour, baking soda, and salt) in one bowl, and add the flavoring to the buttermilk.
2. Cream the butter in the bowl of a stand mixer.
3. Add the sugar gradually, beat until the mixture is creamy (about 5 minutes).
4. Add the eggs, one at a time, mixing until fully incorporated before adding the next.
5. Alternate adding the dry ingredients and flavored buttermilk (1/3 dry, ½ milk, 1/3 dry, ½ milk, 1/3 dry), just mixing long enough to integrate. Be careful not to over mix.
6. Pour batter into cake pan. Gently tap on the pan to allow any air bubbles to be released.
7. Cook for approximately 1½ hours, checking for doneness by using a toothpick in the center (looking for only a few crumbs stick when removed).
8. Allow the cake to rest for 10 to 15 minutes before removing from the pan.