Indulge in the Richness of Buttercream Pound Cake
Hey there, my fellow food enthusiasts! If you’re like me, nothing beats a good old-fashioned buttercream pound cake. Its simple yet classic flavor has stood the test of time and is perfect for any gathering or special occasion.
Pound cakes have been around since the 1700s and have evolved over time. My version of the buttercream pound cake recipe is an adaptation with a modern twist that will have your taste buds dancing with delight.
I’ve been cooking this recipe for years and I can guarantee it’s a tried and true crowd-pleaser. So dust off your baking pans, grab some flour, and let’s get started on making this heavenly dessert!
Why You’ll Love This Recipe
If you’re searching for a classic, crowd-pleasing cake recipe that combines buttery, tender crumb with a sweet and tangy flavor, look no further than this Buttercream Pound Cake Recipe! What makes this recipe so special? Let me break it down for you.
First and foremost, the pound cake is an iconic bake that has stood the test of time. It’s named after its simple formula of one pound each of butter, sugar, eggs, and flour. This version adds another favorite ingredient to the mix — buttermilk — which gives it a subtle tang.
The addition of lemon zest and juice gives this Buttercream Pound Cake an elegant hint of citrus that’s not overpowering. It keeps every bite enjoyable without being too sweet. The poppy seed filling gives it extra crunch, making it perfect for any occasion: be it a busy Saturday afternoon or a cozy weekend brunch.
And let’s talk about the buttercream frosting since everyone knows it’s all about a first-class frosting! Not only is it easy to make (just mix some butter, powdered sugar, and vanilla extract), but it also adds the final touch needed to make this recipe truly exceptional.
So if you’re looking for an easy cake recipe with layers of timeless flavors that will impress any guest, you won’t want to miss out on making this Buttercream Pound Cake recipe!
Ingredient List
Let’s take a look at the ingredients we’ll need to make our delicious buttercream pound cake recipe.
Here’s what you’ll need:
- 1 pound unsalted butter, softened (use margarine if desired)
- 6 large eggs, at room temperature
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups granulated sugar
- 2 teaspoons grated lemon peel
- 1 tablespoon pure vanilla extract
For the buttercream frosting, you will need:
- 2 and 1/2 cups powdered sugar
- 1 cup unsalted butter, softened (use margarine if desired)
- Optional: add lemon juice or poppy seed filling for additional flavor
Note: measurements are based on U.S volume measurements. Ensure to use the correct measuring utensils for best results.
The Recipe How-To
Now, let’s dive into the exciting part – making the buttercream pound cake. Grab your mixing bowl and beat 1 pound of softened butter or margarine until it’s fluffy and light in color. It should take about 2-3 minutes on medium speed. While it’s still mixing, slowly add in 6 eggs, one at a time, to create a smooth texture.
In another bowl, sift together 4 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. You can use an electric mixer or just manually mix this on low speed.
Next, we’ll need to make a mixture with a cup of buttermilk and 1 tablespoon of grated lemon peel. Add this to the butter mixture and beat until combined. Now, grab the flour mixture and alternate adding it with the buttermilk mixture into the bowl until everything is well combined.
Once you have a thick batter ready, pour it into a greased Bundt pan evenly. Tap the pan gently on the countertop to release any air bubbles before placing it in the preheated oven.
Bake the cake for about 60-70 minutes at 325F or until a toothpick inserted comes out clean.
While your cake is cooling down, prepare the buttercream frosting by mixing together in a mixing bowl: 2 cups of powdered sugar, 1/2 cup (1 stick) of unsalted butter, 3 tablespoons of lemon juice, and 1 tablespoon of pure vanilla extract. Beat these ingredients together until they turn fluffy and form firm peaks.
Once the cake has cooled down completely, run a knife around it to ensure it separates from the Bundt pan nicely. Flip it onto a platter gently, then spread the frosting on top generously.
There you have your delicious buttercream pound cake looking stunningly beautiful!
Substitutions and Variations
If you’re looking to switch things up a bit, there are a few variations and substitutions you can make in this recipe. Here are some suggestions:
– Substitute the lemon juice and peel with orange or lime juice and zest for a different flavor.
– If you don’t have poppy seed filling, you can use raspberry or strawberry jam as a filling instead.
– For a lighter version of the pound cake, you can substitute half of the butter with Greek yogurt.
– To make a chocolate version of the cake, replace 1 cup of all-purpose flour with 1 cup of cocoa powder and add some chocolate chips to the batter.
– Instead of buttercream frosting, try cream cheese frosting or vanilla glaze for a different topping.
– If you want to make this cake vegan, substitute the eggs with flaxseed eggs and use vegan butter and sugar.
Keep in mind that any substitutions you make may affect the texture and flavor of the cake, so be sure to experiment carefully. With these substitutions and variations, you can create your own unique twist on this classic buttercream pound cake recipe.
Serving and Pairing
If you are a buttercream pound cake lover, then you know that the best way to enjoy it is accompanied by a nice warm drink. For an indulgent treat, serve the buttercream pound cake alongside a cup of steaming hot coffee with a dash of milk or cream on top.
To truly bring out the exquisite flavor of this classic delight, try pairing it with some seasonal fruits like berries. Berries provide a light and refreshing taste that balances well with the rich and buttery flavor of the cake.
You can also consider serving it with chocolate sauce or whipped cream to add a luxurious touch to your dessert. Or, if you want to create an extra layer of texture and flavor, garnish your pound cake with sliced almonds or a sprinkle of powdered sugar.
When serving a large crowd, cut the cake into slices and arrange them on a cake platter. This will make it easy for everyone to take their desired portion size without feeling obligated to finish an entire slice.
Overall, buttercream pound cake is a timeless classic recipe that fits wonderfully into any occasion. Whether it’s casual family gatherings or formal events, serving this crowd-pleaser dessert always ensures a satisfying end to any meal.
Make-Ahead, Storing and Reheating
Let’s be real, sometimes we just don’t have the time or energy to whip up a fresh pound cake on the spot. That’s why it’s important to know how to store and reheat your sweet creation to keep it tasting just as delicious as the day you made it.
To make ahead, simply bake the pound cake according to the recipe instructions and let it cool completely. Once cooled, tightly cover the cake with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
When ready to serve, remove the cake from the fridge or freezer and let it come to room temperature for best results. If reheating from frozen, place the unwrapped cake on a baking sheet and heat in a preheated oven at 350°F for approximately 15-20 minutes.
If you want to add extra moisture and flavor to your pound cake, try brushing slices with a mix of lemon juice and powdered sugar before reheating.
Remember that fresh is always best when it comes to baked goods, but don’t let that stop you from enjoying your buttercream pound cake whenever a craving strikes. Just follow these storage and reheating tips for a treat that will still taste like it’s fresh out of the oven.
Tips for Perfect Results
If you want to nail this buttercream pound cake recipe, then here are some tips that will help you get the perfect results every time.
First and foremost, make sure that all your ingredients are at room temperature before you start baking. Room temperature ingredients blend together more easily, ensuring a smoother and evenly mixed batter. Allow the butter and eggs to sit out of the fridge for at least an hour before using them in your recipe.
Secondly, when measuring flour, spoon it into the measuring cup instead of dipping the cup into the flour. Dipping the cup can cause your flour measurement to be higher than intended, leading to dry and crumbly cake.
When preparing the buttermilk substitute for this recipe, we recommend mixing one tablespoon of lemon juice or white vinegar with one cup of whole milk. Let the mixture sit for five minutes before using it in the recipe.
Another tip is to not overwork the batter when adding in dry ingredients. Overmixing leads to a tougher crumb and dense cake. Mix until just combined – this is what will give your cake its fluffy texture.
To avoid a grainy frosting or glaze, sift your powdered sugar before mixing it with liquids such as butter or lemon juice. This will ensure a smooth and lump-free consistency.
If you struggle with uneven cakes, try using baking strips or a flower nail in each pan before pouring in your batter. These aids help distribute heat more evenly throughout the cake, resulting in a perfectly even surface.
Lastly, do not open the oven while the cake is baking, as this can cause the temperature inside to fluctuate and affect the texture. Instead, use an oven light or wait until towards the end of baking time to check on it.
Follow these tips for a successful outcome every time you bake this delicious buttercream pound cake!
FAQ
Now that we’ve covered how to make this buttercream pound cake, let’s answer some frequently asked questions to ensure you get the best results possible. Some people may have specific dietary needs or restrictions, while others may simply have questions about certain ingredients or techniques used in this recipe. Whatever your concern may be, I’m here to provide answers and assistance so you can bake this delicious cake with confidence. So, let’s dive into some of the most commonly asked questions about this buttercream pound cake recipe!
Is buttercream frosting better with butter or shortening?
Combining shortening with butter in buttercream frosting is a wise choice. This is because shortening provides both taste and stability to the frosting. Unlike butter, shortening is all fat and doesn’t melt easily at warm temperatures, ensuring the frosting retains its stability.
What is the difference between butter cake and pound cake?
When it comes to cakes, there are two main types: butter cakes and pound cakes. Butter cakes are known for their lighter texture and larger volume compared to the denser pound cakes. Interestingly, pound cakes got their name from originally being made with one pound each of butter, sugar, eggs, and flour.
Does buttercream harden on cake?
One can enhance the appearance of cakes with a piped design by using a crusting buttercream. The piping is done when the buttercream is slightly soft, but it hardens as it dries out, making the intricate shapes more robust.
Bottom Line
In conclusion, the Buttercream Pound Cake Recipe is an absolute must-try for any dessert lover. With its rich and buttery flavor, this cake will win over anyone’s taste buds. The recipe is straightforward and easy to follow, and there are many variations and substitutions you can make to cater to your preferences.
Additionally, the cake can be paired with a variety of toppings and glazes or served on its own, making it a versatile dessert option for all occasions. You can store this cake in the fridge or freezer for future use without sacrificing its integrity or texture.
I hope you enjoyed cooking alongside me as I walked you through this fantastic recipe. Don’t hesitate to experiment with different ingredients and techniques when creating your Buttercream Pound Cake. Get creative and add your twist to cater to your taste buds. Trust me; it’s always worth it in the end.
Buttercream Pound Cake Recipe
Ingredients
- 1 lb butter, softened (do not use margarine)
- 2 1/2 cups powdered sugar
- 6 eggs
- 2 teaspoons lemon peel, grated
- 3 tablespoons lemon juice
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 (12 1/2 ounce) can poppy seed filling
- 1 cup powdered sugar
- 1 -2 tablespoon lemon juice (or milk)
Instructions
- Heat oven to 350°F
- CAKE.
- Beat butter in large bowl until light and fluffy.
- Gradually add 2 1/2 cups powdered sugar, beating until well combined.
- At medium speed, add eggs 1 at a time, beating well after each addition.
- Beat in lemon peel and 3 tablespoons lemon juice.
- Lightly spoon flour into measuring cup; level off.
- At low speed, gradually beat in flour and baking powder; blend well.
- In medium bowl, combine 3 cups batter with poppy seed filling; blend well.
- Spread half of plain batter in bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.
- Bake at 350°F for 1 hour 15 minutes to 1 hour 25 minutes or until toothpick inserted near center comes out clean.
- Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled.
- GLAZE.
- In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.
- High Altitude (3500-6500 ft),increase flour in cake to 4 1/2 cups. Bake as directed above.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.