Now that I've retired from farming, I have more time to bake. This delicious buttermilk cake is the one I make most often. It's a truly Southern recipe and one I think tops the list of all-time favorites – once people taste it, they won't go back to their other buttermilk recipes.
3 cups Cake flour
1 pound Butter
1 pound Sugar
Or 2-1/4 cups Sugar
2 tsp Pure vanilla extract
1/2 tsp Salt
1/2 cup Buttermilk
1/2 tsp Baking soda
1 tsp Baking powder
Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 inch tube pan
Sift the flour, baking soda and baking powder into a large mixing bowl.
Using a large wooden spoon, stir in the salt and sugar. Add in the butter (melting the butter in a pan over low heat makes it blend easier or just let the butter soften at room temperature). With an electric mixer on low, add in the whole eggs.
Slowly add in buttermilk and then the vanilla extract. After it's thoroughly mixed, turn the mixer up to medium for a few minutes and then finally on high. If the buttermilk cake batter is a little thick, add just a touch more buttermilk. If you don't mix things thoroughly you will have lumps that will form air bubbles and leave holes in your finished buttermilk pound cake.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!