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Buttermilk Pound Cake Recipe
|Butter/Margarine||1⁄2 Pound (About 1/2 Cup)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|Grated orange peel||1 Large|
|Grated lemon peel||1 Large|
Serving size: Complete recipe
Calories 5375 Calories from Fat 1842
% Daily Value*
Total Fat 209 g322%
Saturated Fat 123.3 g616.4%
Trans Fat 0 g
Cholesterol 1333.6 mg
Sodium 656.6 mg27.4%
Total Carbohydrates 806 g268.5%
Dietary Fiber 12.8 g51.1%
Sugars 504.3 g
Protein 75 g150.5%
Vitamin A 134.6% Vitamin C 56.1%
Calcium 26.2% Iron 118.7%
*Based on a 2000 Calorie diet
Gradually add sugar, beating until mixture is light and fluffy.
Beat in eggs, one at a time, beating well after each addition.
Sift flour, measure, and sift again with soda.
Beat into creamed mixture alternately with buttermilk mixed with vanilla, almond extract, and grated orange and lemon peel (begin and end with dry ingredients).
Pour into a greased and floured 10-inch tube cake pan.
Bake in a 350° oven for 1 hour or until toothpick inserted comes out clean.
Cool in pan 5 minutes; turn out onto wire rack.