"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buttermilk Pound Cake Recipe

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This recipe for Buttermilk Pound Cake, by , is from The Sample Family Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Samples
Added: Friday, June 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup butter, 2 cups sugar, 4 eggs, 2 tsp lemon, 3 cups flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup buttermilk, vanilla glaze: 1 cup confectioner's sugar, 1 to 2 tbsp milk, 1/2 tsp lemon or substitute 1 tbsp of wonder flavor. combine ingredients: mix well

Directions:
Directions:
Cream butter and sugar until light and fluffly. Blend in eggs and lemon. Add combined dry ingredients alternating wth buttermilk, mixing well after each addition. Pour into greased and floured 10 inch tube or fluted tube pan. Bake at 325 for 1 hour and 5 minutes or intil wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool. Glaze with the lemon glaze.

Number Of Servings:
Number Of Servings:
15-20
Preparation Time:
Preparation Time:
30 mins

 

 

 

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