CLASSIC OLD SOUTHERN LADY POUND CAKE

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Vanilla Buttermilk Pound Cake

Classic Old Southern Lady Pound Cake

Legit classic southern vanilla buttermilk pound cake …

Yield: 1 bundt pan or 2 loaf pans

PREP IT!

• 3 cups (360 grams) Flour, all purpose

• ½ teaspoon Baking powder

• 1 teaspoon Sea salt, fine

• 1½ cups (3 sticks) Butter, salted (room temperature)

• 3 cups (600 grams) Granulated sugar

• 5 Eggs, large (room temperature)

• ¾ cups (183 grams) Buttermilk

• 1 tablespoon Vanilla extract

• 1/8 teaspoon Lemon extract

  MAKE IT!

1. Preheat oven to 325F.

2. Prepare a large bundt cake pan or two 9x5 loaf pans by spreading a thin layer of butter and a thin dusting of flour along the inside of the pan and setting aside.

3. In a bowl stir together flour, baking powder, and salt.

4. In a separate large bowl, cream together butter and sugar until very airy and light in color. Stir in eggs one at a time, being careful not to overmix.

5. Using a spatula, fold in 1/3 of the dry ingredients into wet ingredients. Add in 1/3 of the buttermilk. Repeat until all ingredients are folded in.

6. Stir in the vanilla extract and lemon extract.

7. Pour batter evenly into the prepared bundt pan. Gently shake the pan from side to side to even out the batter and pop any air bubbles. Don’t bang it on the table or counter.

8. Place the Bundt pan in the preheated oven on the middle rack and bake for 1 hour and 30-45 minutes (check on it at the 1 hour mark) or until a toothpick inserted into the center comes out clean.

9. Allow pound cake to cool on a cooling rack about 20-25 minutes. Carefully flip the pound cake onto the cooling rack to finish cooling.

10. Enjoy!!

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