Butternut Pound Cake

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Washington Post


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16 tablespoons (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan

2 cups sugar

1 cup regular or low-fat buttermilk

1 teaspoon baking soda

1 teaspoon salt

3 cups flour

1 tablespoon vanilla butter and nut flavoring, such as McCormick brand (see headnote)

3 large eggs, separated into yolks and whites

8 ounces regular or low-fat cream cheese, at room temperature (do not use nonfat)

8 tablespoons (1 stick) unsalted butter, at room temperature

2 cups confectioners’ sugar

1 teaspoon vanilla and butter nut flavoring (see headnote)

1/2 cup chopped pecans (optional)

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