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Buttermilk Pound Cake III

"This is a pound cake recipe that I have been making for years that my grandchildren and children enjoy very much."
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Ingredients

1 h 45 m servings 315 cals
Original recipe yields 16 servings (1 - 10 inch tube pan)

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking soda; set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the lemon extract. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pan.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
  4. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts


Per Serving: 315 calories; 7.8 g fat; 56.4 g carbohydrates; 5.3 g protein; 93 mg cholesterol; 101 mg sodium. Full nutrition

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Reviews

Read all reviews 4
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It is such a wonderful cake. I have made it 1 times in the past weeka and think I may have to make it again this evening.

Overall, this was not all it should or could have been. It was kind of dense and crumbly. After the fact, I compared the measurements to another similar recipe that I had made before. I reall...

I've tried many pound cake recipes but this by far was one of the best! My cake was very moist and fluffy. Some like a more heavier cake and others like fluff so I made one in a regular cake p...

This was a very moist and wonderful cake