This cake is especially delicious served. I made this pound cake as a simple base for strawberries and flavored balsamic syrups. Butternut pound cake cream butter and shortening add sugar and continue creaming until light and fluffy. It s the perfect base for berries or other fruit because it s not too sweet. It is a truly southern recipe and one i think can t be topped once people taste it they won t go back to their other recipes with buttermilk.

And the reason why the ingredients and the fairly standard measurements of them are so classic and traditional note other similiar recipes is because it works. I did not make the custard sauce. Using a stand mixer cream 2 sticks of butter until fluffy. Pour into greased and floured 10 inch tube pan. Mix soda and salt into buttermilk until foamy.

This is a classic southern recipe that you ll want to keep handy for those moments when you just need cake. Add the granulated sugar and continue to cream well for 6 to 8 minutes. Add butternut flavoring and blend. I don t usually have canned milk around the house and have substituted regular milk and even sour cream. This is one fine pound cake.

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Add alternately with flour. Spray three 9 inch cake pans with nonstick spray and dust lightly with flour. Sugar 6 eggs 1 c. Stir 1 tablespoon lemon juice into 1 cup of milk and let the mixture stand 5 minutes. I ve been making this cake for over 20 years and it s still the family favorite compared to any other pound cake.

Combine flour soda and salt. Beat cream cheese and butter until smooth. We especially loved the crusty top that forms. Pour into prepared pans and bake until done 20 to 25 minutes. Adjust the racks to the middle of the oven.

This buttermilk pound cake recipe is always moist dense and delicious. It all works and it s all good. I don t usually go crazy for pound cake but we loved this recipe. Classic reliable pound cake recipe with basic ingredients and standard measurements 3 c. It is a truly southern recipe.

Add 3 teaspoons flavoring. Tangy buttermilk is the key to this tender pound cake and the tangy buttermilk custard sauce that you can drizzle over each slice. It was light and moist and very flavorful. We recommend using whole buttermilk but if you can t find any try this shortcut. Add to creamed mixture alternately with buttermilk beginning and ending with flour mixture.

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Add box of powdered sugar and beat well. Gracie hanchey de ridder louisiana. Stir in chopped pecans. I won t make this recipe to eat alone but i will definitely do the strawberry balsamic syrup combo again. The butternut flavor gets better after a few days and this cake freezes beautifully.

Now that i ve retired from teaching i have more time to bake. Preheat the oven to 350 f. This buttermilk pound cake is the one i make most often. Moist with a delicate. Now that i ve retired from teaching i have more time to bake.

Moist with a delicate. Add box of powdered sugar and beat well. Add 3 teaspoons flavoring. This buttermilk pound cake recipe is always moist dense and delicious. Combine flour soda and salt.

This buttermilk pound cake is the one i make most often. Add alternately with flour. This is a classic southern recipe that you ll want to keep handy for those moments when you just need cake. And the reason why the ingredients and the fairly standard measurements of them are so classic and traditional note other similiar recipes is because it works. This cake is especially delicious served.