There are a few recipes that have a special place in my heart and my family’s history. The Buttermilk Pound Cake is one of them. It is a recipe that has been passed down through generations, and every family gathering or neighborhood potluck was incomplete without it. I remember as a child, my grandmother would always make this cake for our Sunday family dinners. The aroma of the cake baking in the oven would fill the entire house, making it almost impossible to wait for dessert.
This pound cake is incredibly moist and flavorful, thanks to the buttermilk and the combination of lemon and vanilla extracts. It’s the perfect dessert for any occasion, and it’s sure to be a hit with your family and friends as well.
How to Prepare Buttermilk Pound Cake
Ingredients:
- 3 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of baking soda
- 3 cups of granulated sugar
- 1 cup of softened butter
- 6 large eggs
- 1 teaspoon of lemon extract
- 1 teaspoon of vanilla extract
- 1 cup of buttermilk
Directions:
- Preheat your oven to 325 degrees F (165 degrees C) and grease a 9- or 10-inch tube pan.
- In a medium bowl, mix together the flour, salt, and baking soda. Set it aside.
- In a large bowl, beat the sugar and softened butter together with an electric mixer until the mixture is light and fluffy. Then, add the eggs one at a time, beating well after each addition. Stir in the lemon and vanilla extracts.
- Add the flour mixture in batches, alternating with the buttermilk, and beat the batter briefly after each addition. Pour the batter into the prepared pan.
- Bake the cake in the preheated oven until it begins to pull away from the sides of the pan, which will take about 90 minutes. Make sure not to open the oven door until after 1 hour. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Can I use regular milk instead of buttermilk?
Buttermilk is key to this recipe as it adds a tangy flavor and moist texture to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for about 10 minutes before using.
Can I use a different type of pan?
This recipe is designed for a 9- or 10-inch tube pan, but you can also use a bundt pan or two 9-inch round cake pans. Just be sure to adjust the baking time as needed.
How long will the cake stay fresh?
The cake will stay fresh for up to 3 days if stored in an airtight container at room temperature. You can also refrigerate it for up to a week or freeze it for up to 3 months.
Can I add any mix-ins to the batter?
This recipe is delicious as is, but you can certainly add your favorite mix-ins like nuts, dried fruit, or chocolate chips. Just be sure to fold them into the batter gently at the end.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that already includes xanthan gum, or add it according to the package instructions.
Can I make this recipe dairy-free?
Yes, you can substitute the butter with a dairy-free margarine and use a dairy-free buttermilk substitute. To make dairy-free buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of dairy-free milk and let it sit for about 10 minutes before using.
I hope you enjoy making and eating this Buttermilk Pound Cake as much as my family and I do. It’s a timeless classic that never fails to impress!
Buttermilk Pound Cake
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 cups white sugar
- 1 cup butter softened
- 6 large eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9- or 10-inch tube pan.
- Mix together flour, salt, and baking soda in a medium bowl. Set aside.
- Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs one at time, beating well after each addition. Stir in lemon and vanilla extracts. Add flour mixture in batches, alternating with buttermilk, beating batter briefly after each addition. Pour batter into the prepared pan.
- Bake in the preheated oven until cake begins to pull away from the sides of the pan, about 90 minutes; do not open the oven door until after 1 hour. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
