Buttermilk Pound Cake II Recipe

Recipesfull introduces to you: Cake Recipes. (Buttermilk Pound Cake II Recipe). Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous dessert ideas.

Brief

Prep 15 mins

Cook: 1hr30 mins

Total: 1hr45 mins

Servings: 12

Yield: 1 9- or 10-inch tube pan

Buttermilk Pound Cake II Recipe

Ingredients

3 cups all-purpose flour

¼ teaspoon baking soda

½ teaspoon salt

1 cup butter

3 cups white sugar

6large eggs eggs

1 teaspoon lemon extract

1 teaspoon vanilla extract

1 cup buttermilk

Applesauce Rum-Raisin Cake

Dessert

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour baking soda and salt. Set aside.

Step 2

In a large bowl beat butter with sugar. Mix in the eggs one at time beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.

Step 3

Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes then turn out onto a wire rack and cool completely.

Nutritional Information

Buttermilk Pound Cake II Recipe

Servings Per Recipe:12

Calories: 488.8

% Daily Value *

Protein: 7.2g 14%

Carbohydrates: 75.1g 24%

Dietary Fiber: 0.8g 3%

Sugars: 51.3g

Fat: 18.3g 28%

Saturated Fat: 10.7g 53%

Cholesterol: 134.5mg 45%

Vitamin A Iu: 599.8IU 12%

Niacin Equivalents: 3.4mg 26%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.2mg

Folate: 70.5mcg 18%

Calcium: 46.8mg 5%

Iron: 1.9mg 11%

Magnesium: 12.6mg 5%

Potassium: 104.3mg 3%

Sodium: 289.2mg 12%

Thiamin: 0.3mg 27%

Calories From Fat: 164.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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