** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Buttermilk Pound Cake Td
Date Added:January 04, 2014
Ingredients:
3 Cups Flour 3 Cups Flour more as needed to 7 c
2 1/2 Cups Sugar 2 1/2 Cups Sugar
1 Cup Butter 1 Cup Butter small lump
1 Cup Buttermilk 1 Cup Buttermilk room temp
6 Eggs 6 Eggs separated carefully
2 Teaspoons Lemons 2 Teaspoons Lemon extract
1/2 Teaspoon Salt 1/2 Teaspoon Salt and pepper to taste
1/4 Teaspoon Soda 1/4 Teaspoon Soda (in 1 teaspoon water)
2. Cream sugar, butter and add egg yolks one at a time.
3. Blend after each addition. Add the lemon extract.
4. Sift dry ingredients and add alternately to cake batter with buttermilk, beginning and ending with flour mixture.
5. Fold in egg whites carefully. Bake in well sprayed bundt pan at 350 F for 1 hour OR 325 F for 1 hour and 30 minutes.
6. Use cake tester. GLAZE: Cook sugar and water until it forms a syrup, add juice of 1 lemon.
7. Pour over cake while still warm. If you poke a few holes with cake tester or toothpick the glaze will soak into the cake.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Natural Sweeteners, Citric Acid allergies.
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