Hazel Huitt's Buttermilk Pound Cake - Buttermilk Pound Cake – a delicious recipe with sugar, butter, eggs, flour, salt, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees (175 C.).
2
Grease a Bundt or angel food cake pan completely with solid shortening, then flour it completely.
3
Sift the flour salt and baking soda together and sit aside.
4
Cream the butter and 2-1/4 cups (525 ml) of the sugar together.
5
Add the egg yolks, one at a time.
6
Add the flour mixture to this, alternating with the buttermilk.
7
Mix throughly.
8
Beat the egg whites until frothy and start adding the 3/4 cup (175 ml) of sugar to them, until they are stiff.
9
Take a large spoon and fold the egg whites into the cake mixture, this takes awhile, then add the vanilla flavoring, and mix in well.
10
Pour the mixture into the prepared cake pan, and bake on 350 degrees (175 C.) for 1 hr.
11
and 15 mins.
12
Bake cake on the middle oven rack.
13
Cool the cake in the pan completely before removing it.
1973
kcal
Calories
105
g
Fat
224
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups (700 ml) sugar, 1 cup (225 ml) softened butter, 5 eggs, separated, 3 cups (700 ml) of all-purpose flour, and more.
Yes, Hazel Huitt's Buttermilk Pound Cake - Buttermilk Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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