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Ingredients
| all-purpose flour (sifted): 3 cups |
| baking soda: 1/4 tsp |
| salted butter: 1/2 cup |
| granulated sugar: 2 cups |
| eggs: 4 |
| vanilla extract: 2 tsp |
| almond extract: 1/4 tsp |
| buttermilk: 1 cup |
| powdered sugar (sifted): 1 1/2 cups |
| 2% milk: 3 Tbl |
| almond extract: 1/2 tsp |
Grandmother’s Buttermilk Pound Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
90 min -
Servings
12 serving(s)
Tags
- Sift together flour and baking soda.
- Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.).
- Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
- Bake in 350°F oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack.
- Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
- FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth.
- Country Fair Cookbook.