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Plantation Buttermilk Pound Cake

Source of Recipe

From "The Complete Southern Cookbook" by Tammy Algood


Recipe Introduction

"Some of my favorite desserts are rich without being overly sweet. This is one of those recipes. The buttermilk keeps the cake moist, so no glaze is needed."

List of Ingredients

• ½ pound (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 1 tsp pure lemon extract
• 1 tsp pure vanilla extract
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk


Recipe

Preheat the oven to 325°F. Lightly grease and flour a 12-cup Bundt pan and set aside.
In the bowl of an electric mixer, beat the butter at medium speed until creamy, around 2 minutes. Gradually add the sugar, beating 5 minutes. Add the eggs, one at a time, beating just until the yellow disappears. Stir in the lemon extract and vanilla extract.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat on low speed just until blended. Transfer the batter to the prepared pan.

Bake 1 hour and 5 minutes, or until a tester inserted in the center comes out clean. Cool in the pan 10 minutes on a wire rack. Remove and cool completely on a wire rack before slicing and serving.

Makes 12 servings.