Buttermilk Pound Cake
You will need:
- 1/2 pound (2 sticks) unsalted local butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup local buttermilk
Preheat the oven to 325°F. Lightly grease and flour a 12-cup Bundt pan and set aside.
In the bowl of an electric mixer, beat the butter at medium speed until creamy, around 2 minutes. Gradually add the sugar, beating 5 minutes.
Add the eggs, 1 at a time, beating just until the yellow disappears, Stir in the lemon extract and vanilla extract.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat on low speed just until blended. Transfer the batter to the prepared pan.
Bake 1 hour and 5 minutes or until a tester inserted in the center comes out clean. Cool in the pan 10 minutes on a wire rack. Remove and cool completely on a wire rack before slicing and serving.
Yield: 12 servings
Pair with Muscadine Blush from Tennessee Mountainview Winery