Buttermilk Almond Pound Cake
Pound cake that has a fine texture and tender crumb with a slight almond taste.
Ingredients
- ½ cup butter, softened
- ½ cup shortening
- 2 cups sugar
- 4 large eggs
- 3 cups cake flour, sifted
- ⅛ teaspoon salt
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
Instructions
- Preheat the oven to 350°F.
- Use a silicone brush to grease, then flour, a cake tube pan that has a hollow center.
- In a mixing bowl, beat the butter and shortening until creamy and smooth. Add the sugar a little at a time until it is all added. Beat for 5 minutes.
- Add the eggs one at a time, beating only until the yellow disappears after each egg.
- Measure out 3 cups of flour and then sift it and the salt together into a separate bowl.
- Shake the buttermilk container to mix it well. Then pour 1 cup into a 2-cup glass measuring cup. Add the baking soda and stir until dissolved. The mixture will rise as a reaction takes place between the buttermilk and baking soda.
- Alternate adding the flour and buttermilk to the batter, starting and ending with flour. Beat on low speed after each addition, being careful not to overbeat.
- Stir in the vanilla and almond extracts.
- Pour the batter into the prepared cake pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. If the top of the cake is getting too brown, add a greased sheet of aluminum foil to the top of the cake pan.
- After removing the cake from the oven, let it cool for about 10 minutes. Then carefully turn it out onto a wire rack and let it finish cooling.
Notes
Yield
About 14 slicesNutrition
Calories: 363kcalCarbohydrates: 49gProtein: 6gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 151mgPotassium: 73mgFiber: 1gSugar: 30gVitamin A: 309IUCalcium: 34mgIron: 1mg
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