Martha’S Buttermilk Pound Cake Recipe

RatingDifficultyBeginner

1 cup butter, softened1 cup sugar3 eggs1/2 cup buttermilk1 teaspoon vanilla2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 cup chopped nutsCream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat until well combined. Add buttermilk and vanilla, and mix until combined. In a separate bowl, whisk together flour, baking powder, and salt. Add to wet ingredients, and mix until just combined. Stir in nuts.Pour batter into a greased and floured 9-inch bundt pan. Bake at 350 degrees for 45-50 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Yields1 Serving
Prep Time15 minsCook Time35 minsTotal Time50 mins
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 1 c Margarine
 3 c All purpose flour
 2 c Sugar
 ¼ ts Salt
 4 Eggs
 2 tb Vanilla extract
 1 c Buttermilk
 2 tb Lemon extract
 ½ ts Baking soda
 1 ts Almond extract


1

LEMON GLAZE1 cPowdered sugar1/4 cLemon juice1/4 cButter Cake: Cream margarine and sugar together until light andfluffy.

2

Add eggs one at a time beating well after each addition.

3

Mixtogether the baking soda and buttermilk.

4

Combine flour and salt and add tocreamed mixture 1 cup at a time alternating with the buttermilk.

5

Beat wellafter each addition.

6

Stir in the flavorings and bake for 1 hour and 15minutes at 350{F in a 10 inch Bundt pan.

7

Cool 10 minutes and remove frompan.

8

Lemon glaze: Mix all ingredients in a small bowl andpour over the cake allowing to drip over the edges.

Ingredients

 1 c Margarine
 3 c All purpose flour
 2 c Sugar
 ¼ ts Salt
 4 Eggs
 2 tb Vanilla extract
 1 c Buttermilk
 2 tb Lemon extract
 ½ ts Baking soda
 1 ts Almond extract

Directions

1

LEMON GLAZE1 cPowdered sugar1/4 cLemon juice1/4 cButter Cake: Cream margarine and sugar together until light andfluffy.

2

Add eggs one at a time beating well after each addition.

3

Mixtogether the baking soda and buttermilk.

4

Combine flour and salt and add tocreamed mixture 1 cup at a time alternating with the buttermilk.

5

Beat wellafter each addition.

6

Stir in the flavorings and bake for 1 hour and 15minutes at 350{F in a 10 inch Bundt pan.

7

Cool 10 minutes and remove frompan.

8

Lemon glaze: Mix all ingredients in a small bowl andpour over the cake allowing to drip over the edges.

Martha’S Buttermilk Pound Cake Recipe

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