This buttermilk pound cake recipe is the one I ate throughout my childhood and the same one I always make for my own family today. When it comes to strawberry shortcake in our family, honestly nothing else will do! There really is no better vehicle for enjoying yummy berries than a slice of this cake and a healthy dollop of freshly whipped cream. The magic ingredient here? Buttermilk! It lends an airiness to the crumb of this cake that will have you clamoring for just one. more. bite. 

BUTTERMILK POUND CAKE

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BUTTERMILK POUND CAKE

Prep time:  15 mins

Cook time:  1 hour

Total time:  1 hour 15 mins

Serves: 12

 

INGREDIENTS

• ½ cup butter, softened
• ½ cup shortening
• 2 cups granulated sugar
• 4 eggs
• ½ teaspoon baking soda
• 1 cup buttermilk
• 3 cups all-purpose flour
• ⅛ teaspoon salt
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

INSTRUCTIONS

1. Preheat oven to 350 degrees. Cream butter and shortening together with an electric mixer; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition.
2. Dissolve baking soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture, mixing just until blended after each addition. Stir in vanilla and almond extracts.
3. Pour batter into a greased and floured 12-cup Bundt pan. Bake for 1 hour, or until toothpick inserted into center of cake comes out clean. Cool in pan 10-15 minutes; remove from pan, and let cool completely on wire rack.
4. The original recipe is from :www.positivelysplendid.com

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