Buttermilk Pound Cake

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Buttermilk Pound Cake

 

2 cup flour

1/4 tsp baking soda

1/2 tsp salt

1/2 lb butter

2 cup sugar

4 egg yolks

2/3 cup buttermilk

1 1/2 tsp. lemon extract

4 egg whites

 

 

Preheat oven to 350 degrees F.

 

Mix flour, baking soda and

salt together in a bowl

and set aside.

 

Cream together butter and

sugar in another bowl.

 

Beat in the egg yolks one

at a time.

 

Add 1/2 cup of the flour

mixture and, when well

mixed, beat in 3 Tbsp.

of the buttermilk.

 

Repeat until flour and

buttermilk are used up,

beating well after each

addition.

 

Stir the lemon extract

into the batter.

 

In a separate bowl, beat

the egg whites until they

form stiff peaks.

 

Gently but thoroughly

combine the egg whites

with the batter.

 

Pour batter into a

well-greased 10-inch tube

cake pan.

 

Bake in 350-degree F oven

for about one hour or until

a knife inserted into the

cake comes out clean.

 

Let the cake cool in the pan

for about 5 minutes and then

turn it upside down on a

serving platter or rack and

gently lift up the pan to

free the cake.

 

You can sprinkle Confectioners

(powdered) sugar on the cake

if you like.

 

Chefs Notes:

 

Use your favorite sugar and

egg substitutes. Despite its

name, buttermilk is surprisingly

low in fat and calories.

 

 

 

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