Grandmother's Buttermilk Pound Cake

by olga

Servings:

INGREDIENTS

3 cups sifted all purpose flour
1/4 tsp. baking soda
1/2 cup butter
2 cups sugar
4 eggs
2 tsp. vanilla
1/4 tsp. almond extract
1 cup buttermilk
Almond Glaze (recipe follows)

ALMOND GLAZE:

1 1/2 cups sifted confectioners sugar
2 to 3 Tablespoons milk
1/2 tsp. almond extract

INSTRUCTIONS

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 tsp. almond extract. Stir until smooth.

Country Fair Cookbook

CHEF COMMENTS

An heirloom recipe that won a Blue Ribbon.

Tagged: cakes, desserts, poundcake add tags

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