Buttermilk butter cake
6
Ingredients
| Quantity | 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 |
Directions
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.