Buttermilk Pound Cake

BUTTERMILK POUND CAKE

1 Preparation Time :

Categories : Cyberealm Mom's best

Ww Cakes

Low-cal

Amount Measure Ingredient -- Preparation Method -- -- --

1 1/2 c Sifted flour

1/4 ts Baking powder

1/4 ts Baking soda

3/8 ts Salt

1 Egg

2 Egg whites

1/2 c Low-fat buttermilk

1 1/4 ts Vanilla

1/4 c Stick margarine

1 tb Unsalted butter

1 c Sugar

1. Have all ingredients at room temperature (70F).

Adjust oven racks to divide oven in thirds; preheat

325F. Spray

5 cup loaf pan, bundt pan or tube

pan with nonstick cooking spray. 2. In small bowl,

whisk together flour, baking powder, baking soda, and salt; sift together and set aside. 3. In small bowl,

whisk together egg and egg whites; set aside. 4. In

small bowl, combine buttermilk and vanilla; set aside.

5. Cut margarine and butter into 1/4 chunks and place

in large bowl of electric mixer; beat at medium speed

until softened, about 1 minute. Add sugar gradually,

beating constantly, until smooth, about 3 minutes.

Gradually dribble in beaten eggs, beating at

medium-high speed for 2-3 minutes. On low speed, beat

in 1/3 of the reserved flour mixture, scraping sides

of bowl. On medium-high speed, gradually dribble in

1/2 of the buttermilk mixture, scraping sides of bowl.

On low speed, beat in half of the remaining flour

mixture. On medium-high speed, beat in the rest of the

buttermilk mixture, scarping sides of bowl. On low

speed, beat in the remaining flour mixture until well

combined (batter may look curdled). Pour into prepared

pan and bake until cake starts to pull away from the

sides of the pan, the top is golden brown and a

toothpick inserted in the center of the cake comes out

35-40 minutes for bundt or tube pan, or 6. Cool on rack

10-15 minutes;

invert pan and unmold onto rack to cool completely.

Cut into 12 slices. - - - - - - - - - - - - - - - - - -