Buttermilk Pound Cake Recipe
Buttermilk Pound Cake Recipe
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Buttermilk Pound Cake Recipe
This delightful buttermilk pound cake is rich, moist, and incredibly easy to make. Perfect for any occasion, this classic dessert combines the tanginess of buttermilk with the sweetness of a traditional pound cake. Ideal for serving at gatherings or simply enjoying with a cup of tea, this recipe will quickly become a family favorite.
Description
Buttermilk pound cake recipe is a timeless dessert that captures the essence of home baking. The key ingredient, buttermilk, not only adds a tangy flavor but also keeps the cake moist and tender. This recipe is perfect for those who love a rich cake with a delightful crumb and buttery flavor.
Originating in the southern United States, pound cake was traditionally made with a pound each of butter, sugar, eggs, and flour. However, our buttermilk pound cake recipe introduces buttermilk to create a moist texture and a subtle tang that elevates the flavor profile.
Imagine slicing into a beautifully golden-brown cake, the aroma wafting through your kitchen, and the first bite revealing a soft, velvety crumb that melts in your mouth. This cake is incredibly versatile; it can be served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream.
Whether you’re celebrating a special occasion or simply indulging in a homemade treat, this buttermilk pound cake will impress your family and friends. The recipe is straightforward, making it an excellent choice for both novice and experienced bakers. With just a few simple steps and common ingredients, you can create a stunning dessert that looks as good as it tastes.
This Buttermilk Pound Cake Recipe also freezes beautifully, making it a great make-ahead option. Bake it ahead of time, freeze it, and then thaw it whenever you’re ready to serve. It’s perfect for last-minute gatherings or when you want to enjoy a slice of cake without the fuss of baking.
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 4-5 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate Dry and Wet Ingredients: Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.
- Add Vanilla: Stir in the vanilla extract until evenly distributed throughout the batter.
- Pour into Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
- Serve: Slice and serve as is, or with toppings of your choice.
you may like : Vanilla Pound Cake Recipe
Buttermilk Pound Cake Recipe
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 4-5 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate Dry and Wet Ingredients: Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.
- Add Vanilla: Stir in the vanilla extract until evenly distributed throughout the batter.
- Pour into Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
- Serve: Slice and serve as is, or with toppings of your choice.
Notes
- Ensure all ingredients are at room temperature for the best mixing results. For added flavor, consider incorporating lemon or almond extract.
- Store leftover cake in an airtight container at room temperature for up to 3 days or freeze for longer storage.
