Shelly's Recipe

BUTERMILK POUND CAKE WITH CUSTARD SAUCE

Category: Cakes

1 1/3 cups butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 cup buttermilk
1 teaspoon vanilla extract

Preheat oven to 325. Grease and flour a 10-inch tube pan.

In a large bowl, beat butter at medium speed until creamy. Sdd sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each.

Add half flour, then buttermilk, then rest of flour beating at low speed just until blended after each addition. Pour in vanilla and mix until well incorporated. Pour batter into pan.

Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Serve with Buttermilk Custard Sauce as desired.

Buttermilk Custard Sauce
2 cups buttermilk
1/2 cup sugar
1 tablespoon cornstarch
3 egg yolks
1 teaspoon vanilla extract

Whisk together buttermilk, sugar, cornstarch, and egg yolks in a heavy 3-qt. saucepan. Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Remove from heat, and stir in vanilla. Serve warm or cold. Store leftovers in an airtight container in refrigerator up to 1 week.