Not that anyone’s keeping track, but I had said I would post this recipe last week and in the craziness that was the end of the week/weekend it just didn’t happen. So…as promised, here it is. A friend from BSF gave me this recipe when I was searching for something I could make to use up some buttermilk I had in the fridge. Although this cake requires a little bit of work, it was not unbearable and the result was wonderful.
Buttermilk Pound Cake
3 cups flour
3 cups sugar
1 cup Crisco
1 cup buttermilk*
6 eggs, separated
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoon lemon extract (I used vanilla instead…tasted great)
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan or bundt pan.
Sift dry ingredients together in a bowl and set aside. Blend the sugar and shortening in a bowl. Add egg yolks one at a time and blend after each addition. Add the lemon (or vanilla) extract.
Begin slowly adding dry ingredients to sugar mixture, alternating between dry ingredients and milk. BEGIN and END with dry ingredients.
Beat the egg whites until stiff and carefully fold into mixture.
Pour batter into 10 inch tube pan (or bundt pan) that has been greased and floured.
Bake for about 1 hour and 10 minutes. Be sure that the top of the cake is firm. Let the cake cool thoroughly before removing from pan. This last step is very important!
*If you need to make your own buttermilk combine 1 cup milk with 1 tablespoon lemon juice.