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Great recipe for Upstate NY Buttermilk Pound Cake. Repeat with the remaining flour and buttermilk. Add the lemon juice and mix to combine.
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Ingredients for Upstate NY Buttermilk Pound Cake:
- Give 3 cups for sugar
- Prepare 1 cup for shortening
- Give 5 for large eggs
- Take 3 cups flour
- Prepare 1/2 tsp. salt
- Take 1 tsp. baking soda
- Prepare 1 cup of buttermilk (may substitute sour milk)
- Take 1 tsp. - vanilla
- Make ready 1 tsp. of lemon extract
I love to make this for potlucks and parties with friends. The cake had a nice crunchy crust and a tender interior. Excellent for topping with berries or for a trifle. When making this recipe, use an angel food cake pan, my bundt cake pan is a little to small and the cake rose over the edge and almost overflowed, which made it difficult to get out of the pan.
Upstate NY Buttermilk Pound Cake making process:
- Preheat oven to 325 degrees F.
- Grease and flour 2 bread pans (or a Bundt pan).
- Cream together sugar and shortening with an electric mixer.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl combine flour, salt, and baking soda.
- Add the flour mixture alternatively with buttermilk until all are used and mixed gently together. Be VERY careful not to overbeat.
- Gently fold in vanilla and lemon extract.
- Pour into prepared pans and bake approximately 60 minutes until done.
This buttermilk pound cake recipe is always moist, dense, and delicious! It's the perfect base for berries or other fruit because it's not too sweet. It's also flavorful enough to stand on its own with or without the glorious brown butter glaze that I've included here. This is a classic southern recipe that you'll want to keep handy for those moments when you just need cake. Tangy buttermilk is the key to this tender pound cake and the tangy Buttermilk Custard Sauce that you can drizzle over each slice.
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