Buttermilk butter cake

Yield: 6

Measure Ingredient
3 cups Cake flour
2½ teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
8 ounces Unsalted butter
2 cups Sugar
4 Eggs
1 cup Buttermilk

Sift together flour, baking powder, baking soda, and salt. Cream together butter and sugar. Add eggs to creamed mixture one at a time, beating well after each addition. Beat until increased in volume, about 8-10 minutes.

Fold in the dry ingredients alternately with the buttermilk in three additions. Spoon batter into an 11" x 2" pan (W-S sells one just the right size, of course!), building sides up higher than center, and bake in a preheated 325 degree oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then invert and remove. Let cake cool, but coat with Orange glaze while still slightly warm, allowing some glaze to run down sides of cake.

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