BUTTERMILK PECAN POUND CAKE

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Buttermilk Pecan Pound Cake image

We always make this around Thanksgiving and Christmas. When we make it, instead of a tube pan, we use a bundt cake pan

Provided by RecipeNut

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 9

1 cup butter (or margarine)
3 cups sugar
4 eggs
1 cup buttermilk
1/4 teaspoon baking soda
3 cups flour
1 teaspoon lemon flavoring
1 teaspoon vanilla
1 cup pecans, chopped

Steps:

  • Cream together sugar and butter- add eggs and beat well.
  • Alternately add milk, soda and flour to above mixture- adding flour last.
  • Add in Flavorings, and mix well.
  • Grease tube pan.
  • DO NOT FLOUR.
  • Spread chopped nuts evenly on bottom of pan and pour batter over nuts.
  • (nuts maybe omitted).
  • Bake at 310 to 325 degrees for 1 1/2 hours.
  • Let cool slightly before removing from pan.

Nutrition Facts : Calories 404, Fat 18, SaturatedFat 8.2, Cholesterol 77.6, Sodium 155.7, Carbohydrate 57.2, Fiber 1.3, Sugar 38.6, Protein 5.2

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