Buttermilk Pound Cake
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
2 stick unsalted butter (room temp)
3 cups cake flour sifted
1/2 tsp salt (sift with cake flour)
1/8 tsp baking soda (sift with cake flour)
3 cups sugar (I used 2 1/2)
4 large eggs (5 if eggs are medium) room temp.
1 tsp vanilla
1 cup buttermilk (room temp)
� cup sour cream (if you like. I use to make the cake moist. Some
pound cakes can be dry and heavy)Recipe
Preheat oven 325
Cream butter and sugar for 6 minutes. Stop once to scrape down
side of bowl. Add eggs one at a time mixing well after each egg
for about 1 1/2 minute. Add salt. In three installments add the
cake flour alternating with buttermilk ending with the cake
flour. Bake for 75 minutes.
Sour cream glaze
3/4 cups powder sugar
2 TBS sour cream
1/4 tsp vanilla
1/2 tsp water
Mix sour cream and powder sugar on low. Once combine with a
smooth consistency remove from heat add vanilla and water. Spread
on top of cake. (If you don’t want to make sour cream glaze use
your favorite or eat without glaze.)
member logon
