The Flat Possum Gazette
Courtesy of the Road-Kill Press
=Buttermilk Poundcake =
This is an easy dessert cake, and it was one of my assignments at the Tante Marie Cooking School. I remember that I was introduced to the "MIXER", an intimidating kind of machine and did not know which tool to use with the thing. But, once Mary Risley, our teacher, demonstrated for me, I was off and running. The mixer really makes it easy. I have since bought one.
BUTTERMILK POUND CAKE
1 1/2 Cup butter, softened
1 1/2 Cup sugar
5 eggs, room temp. (pay attention to this)
6 oz. each all-purpose and cake flours, mixed together and sifted with
1 teaspoon baking powder
3/4 teaspoon kosher salt
2/3 Cup buttermilk
1 teaspoon vanilla
1/2 teaspoon cardomom
grated zest of 1/2 lemon (but I used the zest of a whole lemon for added flavor)
Cream together until white the sugar, butter and salt.
Beat in the eggs one by one, until the mixture is light and smooth.
Beat in the flavorings, then stir in the flour alternating with the buttermilk until the mixture is smooth and soft.
Spoon the batter into a buttered and floured 10-inch tube pan and bake in a preheated 325 -deg. oven for about an hour and 15 minutes, or until a cake tester comes out clean.
Cool in the pan and then turn out onto a rack.
By the way, if you slice this cake and spoon on a little of the Fog City Tomato Chutney you have a scrumptious dessert. Mary even likes it for breakfast, with the cake slices buttered and toasted, but she is a little weird.
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