Almond Pound Cake

7:30 AM

My mother's Buttermilk Pound Cake was a regular dessert around my house growing up.  You could bet that at every gathering her pound cake recipe was requested.

Her traditional recipe calls for buttermilk and soda.   Though it seemed like every time, I would get ready to make her recipe, and I would have already begun to mix the ingredients and go to the refrigerator for the buttermilk, and there would be none.  I would be frustrated.

We live in a rural area not so close to grocery stores that you can just stop what you are doing and leave to get some. So I decided to substitute the soda for baking powder and substitute whole milk for buttermilk.  The recipe has become my family's traditional pound cake recipe, and later my daughter, Jennifer, added her touch to it with a teaspoon of almond flavoring that is so delicious. 

On occasion, l still make my mother's traditional Buttermilk Pound Cake just for that warm feeling I get when I think about her while I am making it.

Almond Pound Cake
    1 cup shortening
    1 stick butter
    2 1/2 cups sugar
    4 eggs
    1 teaspoon vanilla
    1 teaspoon almond flavoring
    31/2 cups flour
    1 teaspoon baking powder
    1/2 salt
    1 cup whole milk
Preheat oven 325 degrees F. Grease and flour a tube pan or a bundt pan and set aside. Cream shortening, butter and sugar until light and fluffy. Add eggs, beating after each. Add flavorings. Beat well Add dry ingredients, which have been mixed, alternating with milk. Pour into prepared pan and bake for 1 hour and 5 minutes. Remove pan from the oven and let set for 5 minutes and remove from pan.
Kay Little
Kay Little

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  1. Looks yummy. I hate when you get to that point in a recipe when you realize you're missing an ingredient. I can never find buttermilk in my local deli, so have learned to add a teaspoon of vinegar to a cup of milk and let it sit. It sours a bit and bubbles and is a great substitute.

  2. Arelene ~ I know what you problem is that I can never remember to buy it when I am at the grocery store....I have added the vinegar to the milk and made it that way too, but I found out that it is just as delicious to just make it with the whole milk. thanks so much for stopping by and have a Great New Year...blessings, K

  3. I love a good pound cake and buttermilk pound cake sounds good, must be nice and tender. Good idea about the almond extract (mine are usually lemon pound cakes); bet this is terrific with strawberries!

  4. Katy ~ the starwberries are great with it....lemon is one of my favorites!

  5. we were just talking about pound cake and wanting more flavor in it I am going to make this for my friends to all enjoy


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