Cathy's Pound Cake
- Ready In:
- 1hr 50mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 12 ounces butter
- 2 1⁄2 cups sugar
- 4 eggs
- 3 1⁄2 cups all-purpose flour (plain)
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1⁄2 teaspoon lemon flavoring
- 1 cup walnut pieces
directions
- Butter a tube pan. Preheat oven to 300' F (150'C).
- Cream together butter and sugar - I use an electric mixer.
- Add eggs, one at a time, beating well after each addition.
- With wooden spoon, add flour and salt (retain 2 tablespoons flour to flour the walnuts so they don't sink to the bottom of the cake when baking).
- Dissolve baking soda in 1 tablespoon hot water, and add to buttermilk. Mix well.
- Pour this mixture into the batter and stir.
- Add vanilla and lemon flavoring.
- Toss walnut pieces with reserved flour and add this mixture to the batter; mix well.
- Spread batter into prepared pan (will be stiff). Smooth top and bake for 1 1/2 hours. Don't open oven for first 45 minutes. Cake is done when top is rich golden brown and knife inserted comes out clean.
- Let cool in pan for 10 minutes, then on a rack.
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RECIPE SUBMITTED BY
My formative cooking years were spent in Philadelphia--food lovers' heaven! Favourite cookbook writer: Nigel Slater. I also love reading and using the old classics--Fannie Farmer, The Joy of Cooking, The New York Times Cookbook, James Beard, Silver Palate--as well as my much-loved collection of Junior League cookbooks, especially from Down South.
I live in a little place along the Grand Union Canal with hubby and four Maine Coon cats.