2tspvanilla extractexperiment using lemon or almond!
3cupsall-purpose flour
½tspsalt
½tspbaking powder
Glaze (optional)
1¼cupspowdered sugar
3tbspmilk
½tspvanilla, lemon, or almond extractit's your choice!
Instructions
Preheat oven to 325 and grease and flour two 9x5 loaf pans.
Sift together flour, baking powder, and salt. Set aside.
Cream butter and sugar for about 5 minutes, until mixture is fluffy and light in color.
Add eggs, one at a time, beating well after each addition.
Combine buttermilk and extract in a measuring cup.
Add 1/3 of flour mixture to wet mixture, and stir to combine.
Add 1/2 of buttermilk mixture and stir to combine.
Repeat until all flour and buttermilk is added. With this method you always start AND end with the flour mixture. This helps keep the batter light and fluffy.
Pour batter evenly into the two pans. This is a thick batter.
Bake at 325 for approximately 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean, or with just a crumb or two clinging to it. Your baking times will vary depending on the size of your pans, the temperature of your oven, and whether your pans are glass or metal. A good rule of thumb is that when you start to smell the cake, it means they are almost done.
When the loaves are done, remove from oven and allow to cool for 10 minutes in the pan. Then turn the loaves out onto a wire rack and allow to cool completely.
If using the glaze, whisk together all ingredients until thoroughly combined and no lumps remain. If necessary, add milk a few drops at a time to achieve the desired pouring consistency.
Drizzle glaze over the tops of the loaves and allow to dry (it will crust).