A Southern "secret"? Buttermilk, of course! It makes the bestest-ever pound cake---and don't forget to do it up right with the glaze. Perfect way to end a fantastic meal!
Yields about 12-14 slices
Prep.Time: 20 minutes + 65 minutes baking
1 cup butter -- softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
2 tablespoons buttermilk
1/4 cup sugar
2 tablespoons butter
8 1/4 teaspoons cornstarch
1/8 teaspoon baking soda
3/4 teaspoon vanilla extract
Preheat oven to 325 degrees; grease and flour a 12-cup 10-inch Bundt pan. In a large mixing bowl, beat butter at medium speed of electric mixer 2 minutes or until creamy. Gradually add sugar, beatoing 5-7 minutes. Add eggs 1 at a time, beating just until yellow disappears. Stir in vanilla and lemon extracts. Combine flour, baking soda, baking powder and salt. With mixer at low speed, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended ater each addition. Pour batter into prepared pan; bake 1 hour and 5 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack 10-15 minutes. Remove cake from pan and cool on a wire rack.
Bring first 5 ingredients to a boil in a small saucepan over medium heat, stirring constantly. Remove from heat and cool slightly. Stir in vanilla. Pour buttermilk glaze over warm cake.

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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved