Friday, August 27, 2010

Buttermilk Pound Cake

Moist and buttery, this cake is perfect either alone or topped with fruit (strawberries!) and whipped cream.

yield: 24 servings

3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups sugar
3/4 cup butter, softened
1 tsp vanilla
3 eggs
1 1/3 cups buttermilk

1. Preheat oven to 350°.
2. Combine flour through salt, stirring with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating well. Add flour mixture and buttermilk to sugar mixture, alternating, beginning and ending with flour mixture.
3. Spoon batter into two 8 x 4-inch loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans; cool completely on wire racks.
4. (optional) Wrap cakes in foil and freeze for up to a month. The cakes will be extra moist after they're thawed.

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