Grandmother's Buttermilk Pound Cake
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Ingredients
3 cups | sifted all purpose flour | 1/4 tsp. | baking soda | 1/2 cup | butter | 2 cups | sugar | 4 | eggs | 2 tsp. | vanilla | 1/4 tsp. | almond extract | 1 cup | buttermilk |
Almond Glaze
1-1/2 cup | sifted confectioners sugar | 2 to 3 tbsp. | milk | 1/2 tsp. | almond extract |
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Instructions
Sift together flour and baking soda.
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.)
Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
Bake in 350 F. oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack.
Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 tsp. almond extract. Stir until smooth.
Country Fair Cookbook
Author's Comments
An heirloom recipe that won a Blue Ribbon.
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