Southern Flavors Pound Cake
3 cups All-Purpose Flour
3 cups Granulated Sugar
1-1/2 Cups Butter, softened (3 sticks)
1 cup Buttermilk
4 Large Eggs, at room temperature
½ teaspoon Baking Powder
1 teaspoon Pure Vanilla Extract®
1 teaspoon Natural Almond Flavor®
1 teaspoon Natural Lemon Flavor®
1 teaspoon Imitation Coconut Flavor®
1 teaspoon Imitation Butter-Nut Flavor®
Preheat oven to 325°F
Eggs, Butter, and Buttermilk should be at room temperature before mixing.
Measure 3 level cups of flour into a medium mixing bowl.
Add Baking Powder.
Use a whisk and fully mix the flour and baking powder together. Set aside.
Measure Buttermilk into a small mixing bowl.
Add all the flavorings, mix well and set aside.
Place softened butter in a large mixing bowl.
Using a hand mixer, cream the butter slightly.
Add the sugar. Cream butter and sugar together well.
Add eggs, one at a time, beating lightly on low speed after each addition just to incorporate the egg.
Alternate adding flour-buttermilk-flour until incorporated, mixing as little as possible.
Do not overbeat the mixture. It's even better to mix by hand in the final stage.
Grease and lightly flour your baking pan, or spray well with non-stick cooking spray with flour.
Spoon batter into the pan. Level the top of the batter inside the pan.
Bake for 60 to 75 minutes , or until cake tests done. Cool in pan on wire rack for 10 minutes
Turn cake out of pan onto wire rack. Cool completely before slicing.