Texas Buttermilk Pound Cake Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in 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 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Preheat oven to 325°. Cream shortening and sugar together. Add egg yolks, one at a time, mixing after each addition. Sift together the flour, baking soda, and salt, and add alternately with buttermilk. Add lemon flavoring and fold in stiffly beaten egg whites. Pour this mixture in an ungreased tube or Bundt pan and bake at 325° for 1 hour and 20 minutes. Sweet Milk Variation: Substitute 1 cup sweet milk for buttermilk, and substitute 2 teaspoons vanilla for lemon flavoring. Bake in greased and floured Bundt pan at 350° for 1 hour and 15 minutes. Pour Buttermilk Glaze over cake. Buttermilk Glaze: Combine in a saucepan and cook 6 minutes. Pour over cake.