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Buttermilk Pound Cake

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  • Author: Alexandra Shytsman


This recipe is adapted from The Brown Betty Cookbook (John Wiley & Sons, 2012).


  • 1 ½ c all-purpose flour
  • 1/3 tsp salt
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 4 oz butter, at room temperature
  • 1 c sugar
  • 2 eggs + 1 egg yolk
  • ½ tsp vanilla
  • ½ tsp lemon zest
  • 1 tsp lemon juice
  • 1/3 c + 2 tbsp buttermilk


  1. Preheat oven to 350F.
  2. In a bowl, whisk together flour, salt, baking powder and soda. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, and add sugar. Beat until smooth. Then add eggs, one at a time, beating until incorporated after each addition. Then beat in vanilla, lemon juice and zest.
  4. Alternate between adding dry ingredients and buttermilk, starting and ending with dry ingredients, in two additions.
  5. Pour batter into greased loaf pan. Bake for 1 hour, or until golden brown and an inserted toothpick comes out clean.

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