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Great recipe for Upstate NY Buttermilk Pound Cake. This buttermilk pound cake is yummy on its own, or even better served with strawberries, blackberries or blueberries and whipped cream. It is also heavenly with grilled peaches!
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Ingredients requirements - Upstate NY Buttermilk Pound Cake:
- Take 3 cups - sugar
- Require 1 cup of shortening
- Provide 5 - large eggs
- Take 3 cups flour
- Need 1/2 tsp. - salt
- Make ready 1 tsp. - baking soda
- You need 1 cup of buttermilk (may substitute sour milk)
- Require 1 tsp. vanilla
- You need 1 tsp. of lemon extract
The top of the cake will be lightly browned, and the sides will shrink slightly from the pan. This pound cake can also be baked in a well-greased and flou. 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.
Upstate NY Buttermilk Pound Cake start cooking:
- 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.
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. 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.
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