Serves: 2
Total Calories: 391
Beat sugar and butter with mixer until light and fluffy. Beat in egg. Add half the buttermilk and drop the small pinch of baking soda into the buttermilk. Beat vigorously. Blend in half the flour. Stir in remaining buttermilk and beat again. Beat in remainder of flour. Add vanilla (and orange extract, if desired) and blend well. Pour into a well-greased and flour-dusted 1 1/2-pint baking dish and bake at 350° for 30 minutes. Dust with powdered sugar, if desired.
Editor's Extra: Always get your cake into the oven as soon as you have finished mixing it. Baking soda and baking powder start working at once, so don’t let the cake sit on the counter—it needs to get in the oven quickly. And know, too, that baking powder loses its strength after about 6 months, so it’s a good idea to test it. Stir a teaspoonful into a half cup of hot water, and if it does not bubble up, it’s time to replace it.
This Little Dixie Pound Cake recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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