Grandma Rubys Buttermilk Pound Cake Recipes

GRANDMA'S BUTTERMILK POUND CAKE

Steps:

• 1. Cream the butter and sugar well. Add slightly beaten eggs one at a time beating well after each addition.
• 2. Sift together flour, baking soda, and salt. Add to creamed mixture alternately with the buttermilk. Add vanilla.
• 3. Pour into greased and floured tube pan. Bake in 325 degree oven for 70 minutes.
• 4. Loosen gently and remove from pan immediately. Cool on cake rack.

GRANDMOTHER'S BUTTERMILK POUND CAKE

Steps:

• Sift together flour and baking soda.
• Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.).
• Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
• Bake in 350°F oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack.
• Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
• FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth.
• Country Fair Cookbook.

GRANDMA RUBY'S BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
• Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.