Buttermilk Pound Cake Recipe
Buttermilk Pound Cake Recipe
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Buttermilk Pound Cake Recipe
Enjoy the rich and buttery flavor of our Buttermilk Pound Cake Recipe a classic dessert that’s perfect for any occasion. This pound cake is dense, moist, and incredibly satisfying, making it a fantastic choice for gatherings or a sweet treat at home. With the tanginess of buttermilk, this cake is balanced beautifully, ensuring every bite is a delightful experience. Serve it plain, with a drizzle of glaze, or topped with fresh fruit for a delicious dessert or snack.
Description
The Buttermilk Pound Cake Recipe is a time honored favorite that showcases the wonderful texture and flavor that buttermilk brings to baked goods. This cake is incredibly versatile and can be enjoyed in many ways, whether as a simple afternoon snack or a dessert for special occasions.
One of the standout features of this pound cake is its dense yet tender crumb, which is achieved by the perfect balance of ingredients. The use of buttermilk not only adds a subtle tang but also enhances the cake’s moisture, resulting in a rich and satisfying dessert. This cake is great on its own, but it can also be dressed up with various toppings—think fresh berries, whipped cream, or a simple glaze for added sweetness.
Baking a pound cake from scratch is easier than you might think, making it a fantastic option for both novice and experienced bakers. With a prep time of just 15 minutes and a bake time of about an hour, you can have this delightful cake ready to serve in no time.
This Buttermilk Pound Cake Recipe is perfect for family gatherings, potlucks, or just a cozy evening at home. The cake’s classic flavor pairs beautifully with coffee or tea, making it an excellent addition to brunch or a casual get together. Plus, leftovers (if there are any!) can be stored for several days, allowing you to enjoy this treat throughout the week.
The key to a perfect pound cake lies in its simplicity. This recipe calls for common pantry staples, ensuring you can whip it up whenever the craving strikes. Whether you’re baking for a special occasion or simply treating yourself, this cake is sure to please everyone at the table.
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10 inch bundt pan or a loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 5 minutes.
- Add Eggs and Extracts: Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla and almond extracts until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate Additions: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Do not overmix; a few lumps are okay.
- Pour Batter: Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
- Serve: Once cooled, you can dust the top with powdered sugar or drizzle with a glaze if desired. Slice and enjoy.
Notes
- Storage: Store any leftover pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Variations: For added flavor, consider folding in lemon zest or poppy seeds. You can also substitute the buttermilk with yogurt or sour cream if necessary.
- Glaze Option: To make a simple glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth and drizzle over the cooled cake.
Buttermilk Pound Cake Recipe
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk at room temperature
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10 inch bundt pan or a loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 5 minutes.
- Add Eggs and Extracts: Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla and almond extracts until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate Additions: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Do not overmix; a few lumps are okay.
- Pour Batter: Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
- Serve: Once cooled, you can dust the top with powdered sugar or drizzle with a glaze if desired. Slice and enjoy
Notes
- Storage: Store any leftover pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Variations: For added flavor, consider folding in lemon zest or poppy seeds. You can also substitute the buttermilk with yogurt or sour cream if necessary.
- Glaze Option: To make a simple glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth and drizzle over the cooled cake.
