My Mom's Buttermilk Pound Cake

It's Monday and here's dessert.  That's more like it.  Much better than last week, when I started with bran muffins.  Let's face it: the best bran muffin in the world can't compete with pound cake.

Let me introduce you to the best pound cake ever.

It's my mom's.  It's insanely moist and delicious.

Remember what I said about the bran muffins?  The part about how anything containing oil and buttermilk has to be good and moist.  Still true.  And this pound cake has beaten egg whites, which makes it so fluffy and delicious.

This is a little different than most pound cakes, because it does use oil instead of butter.  And you separate the eggs, beat the whites, then fold the whites into the batter.

Bake in a slow oven.

Yum!  Moistest yummiest pound cake of my life.

My Mom's Buttermilk Pound Cake


3 cups sugar
1 cup vegetable oil
6 eggs, separated
2 tsp vanilla extract (or 1 tsp vanilla and 1 tsp almond extract)
1 cup buttermilk
1/4 tsp baking soda
1/4 tsp salt
3 cups flour

Whisk together the sugar, oil, egg yolks and extracts.  Mix together the flour, soda and salt in a separate bowl.  Add dry ingredients alternately with buttermilk to the sugar mixture, beginning and ending with the flour mixture.  Beat the egg whites until they form stiff peaks.  Gently fold the beaten whites into the batter, being careful not to deflate the egg whites.  Pour batter into a greased bundt pan and bake in a 325 degree oven for 60-70 minutes (or until a cake tester or knife comes out just clean).