Cathy's Pound Cake

"A rich and buttery cake with a fine crumb. My mom got this from a friend about 40 years ago, and my index card is wearing out so I thought I'd better post the recipe to keep it safe! Slice it thin and have with a nice cup of tea. This is a good cake to bring to a pot luck or have on a buffet as it's quite hardy and keeps well."
 
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Ready In:
1hr 50mins
Ingredients:
10
Serves:
12
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ingredients

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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.
 
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