Buttermilk Pound Cake
I woke up with pound cake on my mind today and decided to try my hand at a traditional pound cake that contained a pound of each of flour, butter, eggs and sugar, hence the name pound cake.
- 4 sticks of unsalted butter room temperature (1 pound or 2 cups)
- 3 cups granulated sugar
- 6 eggs room temperature
- 4 cups cake flour 1 pound
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
Cream the heck out of the room temperature butter and sugar using a stand mixer. Scrap down sides occasionally. Cream until smooth. It will take at least five minutes.
Add room temperature eggs, one at a time. Mix only until the yolks disappear.
Mix in flour and buttermilk, alternating, starting and ending with flour.
Stir in vanilla and almond extracts.
Divide batter among greased and flour loaf pans. Bake at 325 degrees for 1 hour and 20 minutes or until a toothpick inserted comes out clean.
Cool in pans for 10 minutes.
Loosen the sides with and remove from pan. Let completely cool on a wire rack before slicing.