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.)