Add a little sugar to your day by starting your morning with a slice of this heavenly buttermilk pound cake.
Naijabakes
Ingredients
- 2 sticks butter, softened
- 2¾ cups sugar
- 6 jumbo eggs
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 3 cups all-purpose flour
- ¼ tsp baking soda
- ½ tsp of salt
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F. Grease and flour a 10 inch Bundt pan.
- In a large bowl, beat the butter and sugar until light and fluffy. Approximately 5 minutes on medium speed. Add eggs, one by one. Scrape the bottom and sides of the bowl, and beat until the mixture is very light and fluffy.
- In a separate bowl, whisk together the flour, baking soda and salt.
- In another small bowl, whisk together the buttermilk, vanilla and almond extracts.
- Alternately add the wet and dry ingredients to the butter/sugar/egg mixture, starting and ending with the flour. Stir to combine after each addition. Don’t over mix.
- Pour the batter into the prepared pan, gently tapping pan on counter to remove air pockets.
- Bake the cake for 60 to 70 minutes, until it springs back when pressed lightly in on top, and a long toothpick or cake tester inserted into the center comes out clean.
- Remove the cake from the oven. Wait 5 minutes, then carefully turn it out of the pan onto a rack to cool.
- Dust with confectioners' sugar if desired.
Notes
Large eggs can be used in place of jumbo eggs but I find jumbo eggs makes the cake moist. Don't have butter milk on hand, add a tablespoon of white vinegar to a cup of milk and let stand for 5 minutes. Use room temperature ingredients as this contributes to a moist cake. Throughly grease pan generously with butter or use a PAM baking spray.