Receta Buttermilk Pound Cake
Pound cakes are my go-to dessert. They are easy to make and always a hit! This Buttermilk Pound Cake is no exception. It has great flavor from the buttermilk and the Vanilla, Butter & Nut flavoring. The flavoring is the same flavoring that I used in my Butter Pecan Pound Cake. We loved that cake, so I decided to use the flavoring in this pound cake. It made the cake! SO good!!!
This Buttermilk Pound Cake is a little different that my other pound cake recipes. This recipe uses Crisco instead of butter. I haven't made this with butter, so I can't say how it would work if you want to substitute butter. I urge you to try the cake the way the recipe is written. It is really good. Not overly sweet, moist and full of flavor.
I used a tube pan for this recipe and it was the perfect size. If you use a Bundt pan, make sure to leave about an inch of the pan unfilled. You need to leave room for the cake to rise. If you fill the pan to the top with batter, it will overflow in the oven and make a huge mess.
I really suggest using a tube pan. I've been making all my pound cakes in them lately and I love it! Here is a link to my favorite pan: http://amzn.to/2bcBrhd
Visit Plain Chicken's profile on Pinterest.
Buttermilk Pound Cake
- 1 10-inch cake
- 3 cups sugar
- 1 cup Crisco shortening
- 5 eggs
- 1 cup buttermilk
- ¼ tsp baking soda
- 3 cups all purpose flour
- 1 tsp vanilla, butter and nut flavoring
Directions
Preheat oven to 325 F. Grease and flour a tube pan. Set aside.
In the bowl of an electric mixer, mix together shortening and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, and mix well.
Stir baking soda into buttermilk. Alternately add flour and buttermilk mixture to bowl. Stir in flavoring.
Pour batter into prepared pan. Bake for 1 hour and 20 minutes or until top of cake is golden brown and toothpick inserted in center comes out clean.
Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
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