Buttermilk Pound Cake
, Serves 12
A tender, buttery bundt pound cake scented with vanilla and almond, lightened with buttermilk.
| prepPreheat oven to 325°F / 165°C | ||||||
| prepGrease and flour a 10-12 cup bundt pan | ||||||
| 340 g unsalted butter, room temperature | Cream butter & sugar, 5 min | Beat in eggs one at a time | Alternate dry mix & buttermilk, mix | Mix in vanilla & almond | Pour into pan, bake 325°F / 165°C, 1 hr-1 hr 15 min | Cool 10 min, invert, cool fully |
| 500 g granulated sugar | ||||||
| 4 large eggs, room temperature | ||||||
| 440 g all-purpose flour | Whisk flour, salt & baking soda | |||||
| 1/2 tsp salt | ||||||
| 1/2 tsp baking soda | ||||||
| 240 ml buttermilk | ||||||
| 2 tsp vanilla extract | ||||||
| 1 tsp almond extract | ||||||
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