Grandmother’s Buttermilk Pound Cake

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

An heirloom recipe that won a Blue Ribbon. Excellent, fine textured pound cake.

Ingredients Nutrition

Directions

  1. Sift together flour and baking soda.
  2. 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.).
  3. Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
  4. 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.
  5. Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
  6. FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth.
  7. Country Fair Cookbook.

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