*  Exported from  MasterCook  *
 
                           BUTTERMILK POUND CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 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
   oven to 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
   clean, 35-40 minutes for bundt or tube pan, or 65-70
   minutes for loaf pan. 6. Cool on rack 10-15 minutes;
   invert pan and unmold onto rack to cool completely.
   Cut into 12 slices.
  
 
 
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