Wednesday, September 8, 2010

Buttermilk Pound Cake

I was kind of bored Sunday night and started looking around for something for me and the mini me to do...maybe a craft or cooking. As I looked through the fridge I noticed that I had some buttermilk left over from the red velvet cake I made for the 50th Party (see a few posts down) that was going to expire in a few days.  I had a taste for something sweet and decided on a cake.  If you've never baked with buttermilk you should try it.  The cake is SO moist, it melts in your mouth.  Well here's what came of my spur of the moment baking!  The recipe is below, try it out and tell me what you think.

didn't let it cool long enough, so it was kind of stuck to the pan!  But tasted YUMMY anyway!


3 cups all-purpose 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


Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.

In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.

Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


  1. As long as it tastes good it doesn't matter what it looks like!! Looks yummy to me!

  2. Looks delicious! Six eggs! That'll be a rich cake!