Buttermilk Pound Cake II Tasty Recipes

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Buttermilk Pound Cake II

"Tangy, wet, and flavorful pound cake. Can be eaten undeniable or use as a base for numerous dessert thoughts."

Ingredients :

3 cups all-reason flour
1/four teaspoon baking soda
half teaspoon salt
1 cup butter
3 cups white sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H45M

Preheat oven to 325 tiers F (165 stages C). Grease one nine or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set apart.
In a massive bowl, beat butter with sugar. Mix inside the eggs, one at time, beating properly after each addition. Stir within the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
Bake in preheated oven for 90 mins. Do now not open oven door until after one hour. When cake starts to shrink back from the side of the pan it's miles achieved. Let cool in pan for 10 mins, then flip out onto a wire rack and funky absolutely.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it frivolously, and make clean-up less difficult.

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