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    scratch - Buttermilk Poundcake #2


    Source of Recipe


    link

    Recipe Link: http://www.theingredientstore.com/joesplace/swap1.pl?read=4848

    List of Ingredients




    scratch - Buttermilk Poundcake #2

    1/2 c Butter or margarine, softened
    1/2 c Shortening
    2 c Sugar
    4 Eggs
    1/2 ts Baking soda
    1 c Buttermilk
    3 c All-purpose flour
    1/8 ts Salt
    2 ts Lemon extract
    1 ts Almond extract

    Cream butter and shortening; gradually add sugar, beating
    well at medium speed of an electric mixer. Add eggs, one
    at a time, beating after each addition. Dissolve soda in
    buttermilk. Combine flour and salt; add to creamed mixture
    alternately with buttermilk, beginning and ending with
    flour mixture. Mix just until blended after each addition.
    Stir in flavorings. Pour batter into a greased and floured
    10-inch tube pan. Bake at 350 degrees for 1 hour or until
    a wooden pick inserted in center comes out clean. Cool in
    pan 10 to 15 minutes; remove from pan, and let cool
    completely on a wire rack. Yield: one 10-inch cake.
    Bake at 350 degrees for 45 to 50 minutes.
    12 servings.

    note:
    Old-Fashioned Buttermilk Pound Cake offers two nice
    variations. The recipe works well baked in two 9- x 5- x
    3-inch loafpans when that size and shape fits your needs.

    Recipe
 

 

 

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