Irresistible Buttermilk Pound Cake Loaf Recipe
Welcome to my kitchen where I am going to share with you one of my favorite cake recipes – Buttermilk Pound Cake Loaf. I promise you, this luscious and velvety cake will elevate your taste buds to cloud nine! This recipe is a classic for a reason, it is perfect for any occasion or just satisfying a sweet tooth craving.
This cake recipe boasts an indulgent flavor from the rich buttermilk and unsalted butter which seamlessly blends into the perfect texture of the cake. When baked to perfection, it generates a beautiful golden crust and an airy interior that is much more airy and velvety than traditional pound cakes. Its decadent texture almost melts in your mouth leaving behind a warm comforting feeling for hours.
Buttermilk pound cake has been around for centuries and has been a traditional dessert for many folks. Its simplicity comes from the few ingredients used and its moist texture from the buttermilk. It brings elegance, beauty, and charm to any party or dinner table.
So, are you ready to indulge in a piece of heaven? Join me as we go through the ingredients, techniques and tips on how to make this scrumptious Buttermilk Pound Cake Loaf recipe!
Why You’ll Love This Recipe
Imagine the taste of a warm buttermilk pound cake that’s so moist, you’ll want to dive straight into it. This classic cake recipe has been around for centuries, and we’re here to give it a modern twist.
Our Buttermilk Pound Cake Loaf Recipe will leave your mouth watering and your taste buds begging for more. It’s a simple yet delightful dessert made with easy-to-find ingredients – perfect for when you’re craving something sweet but short on time.
One of the best things about this recipe is the versatility it offers. You can serve this loaf as a standalone dessert or as part of a larger spread. It pairs beautifully with fresh berries, whipped cream, or even a drizzle of caramel sauce.
What sets our recipe apart from others is the use of buttermilk in the batter. This adds a tangy flavor and ensures an incredibly tender crumb. The combination of all-purpose flour, baking soda, and baking powder results in just the right amount of rise while keeping the texture light and fluffy.
To top it off, we’ve added vanilla extract to give it that irresistible aroma and taste that you won’t be able to resist.
If you’re looking for a comforting dessert that everyone will love, our Buttermilk Pound Cake Loaf Recipe is worth trying. Whether you’re an experienced baker or a beginner in the kitchen, this cake is simple enough to make and always delicious. Give it a try – your taste buds will thank you!
Ingredient List
Let’s take a look at the ingredients needed for this delicious Buttermilk Pound Cake Loaf recipe. Here’s what you’ll need to gather before getting started:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3/4 cup buttermilk
Keep in mind that it’s important to have all ingredients measured and prepped prior to mixing the cake batter. This will help the process go more smoothly, and prevent any last-minute ingredient substitutions.
The Recipe How-To
After gathering all the ingredients, it’s time to get started with the recipe! Here’s a detailed breakdown of the steps you need to follow in order to make the perfect buttermilk pound cake loaf:
Step 1: Preheat Your Oven
Begin by preheating your oven to 325°F (160°C). Grease a 9×5 inch loaf pan generously with butter and sprinkle it with flour.
Step 2: Combine Dry Ingredients
In a separate mixing bowl, sift together 2 cups of all-purpose flour, ½ teaspoon of baking soda and 1 teaspoon of baking powder. Add in a pinch of salt, mix well and set this aside.
Step 3: Cream Butter and Sugar
Using another large mixing bowl, beat together 1 cup (2 sticks) of unsalted butter at room temperature with 1 and ½ cups of granulated sugar using an electric mixer. Make sure the mixture turns out light and fluffy before proceeding with the next step.
Step 4: Add Eggs
Add in 4 large eggs, one egg at a time, beating well after each addition.
Step 5: Add Dry Ingredients And Buttermilk
Add dry ingredients into the butter-sugar mixture gradually while mixing at low speed. Alternate additions between flour mixture and buttermilk (3/4 cup), beginning and ending with flour mixture. Scrape down the sides and bottom of mixing bowl occasionally until everything is well combined.
Step 6: Pour Batter Into Prepared Loaf Pan
Pour batter into prepared loaf pan and smooth over the top surface with a spatula. Tap gently on countertop once or twice to remove any air bubbles.
Step 7: Bake Cake Loaf
In the preheated oven, bake the buttermilk pound cake for 70-80 minutes. You can check its doneness by inserting a skewer into the thickest part of the cake, it should come out clean.
Step 8: Cool Cake Loaf
Once done, remove the cake from oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack and let it cool completely at room temperature before serving.
Congratulations! You’ve successfully made your own Buttermilk Pound Cake Loaf. Enjoy!
Substitutions and Variations
As a chef, I understand the importance of accommodating dietary restrictions and preferences. This buttermilk pound cake loaf recipe can easily be altered to suit your individual tastes. Here are some of my favorite substitutions and variations:
Substitutions:
– Gluten-free: swap out the all-purpose flour for a gluten-free alternative, such as almond or coconut flour.
– Dairy-free: replace the butter with a dairy-free substitute, such as vegan butter or coconut oil. Substitute the buttermilk with homemade buttermilk made with non-dairy milk like almond milk mixed with lemon juice
– Egg-free: use an egg substitute like flax eggs or applesauce to replace the eggs.
Variations:
– Lemon Buttermilk Pound Cake: mix in 2 teaspoons of lemon zest to the batter and substitute the vanilla extract with lemon extract. Substitute 1/4 cup of the buttermilk for fresh lemon juice.
– Brown Sugar Pound Cake: replace half a cup granulated sugar with brown sugar in the recipe.
– Sour cream pound cake: substitute half (3/4 cup) of the buttermilk with sour cream.
– Chocolate chip pound cake: fold in 1 cup of chocolate chips or chopped chocolate into the batter before baking
It’s important to note that making substitutions may affect the final texture and taste of the cake, so it’s best to experiment until you find what works best for you. Regardless, these variations will add an exciting twist to the classic buttery and moist buttermilk pound cake.
Serving and Pairing
When it comes to serving this buttermilk pound cake loaf, there are many ways to do it justice. You could cut slices and serve them as is or with a dusting of powdered sugar. Alternatively, you could add some whipped cream or fresh berries on top for an elevated look and taste.
This cake also pairs well with many different beverages. A cup of tea, coffee or a cold glass of milk will make the perfect accompaniment to the rich and moist pound cake. For those who enjoy something stronger, a glass of dessert wine or whisky can be a lovely match.
If you’re serving this cake for a special occasion or holiday, why not incorporate it into a larger dessert spread? Serve alongside other desserts such as pies, fruit tarts, or ice cream bars for a decadent selection of treats.
Whatever your choice for serving and pairing may be, one thing is certain – this buttermilk pound cake recipe will leave your guests asking for seconds.
Make-Ahead, Storing and Reheating
When it comes to make-ahead options for this Buttermilk Pound Cake Loaf recipe, the good news is that you can bake it up to three days in advance and it will still be deliciously moist and fluffy. In fact, letting the cake sit for a day or two can actually enhance its flavor. Just be sure to store it properly.
For storing the cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature. You can also chill it in the fridge, though this may make it dry out faster. For longer storage, you can freeze the cake (either whole or sliced) for up to 2 months. Make sure to double-wrap it tightly in plastic wrap and then enclose it in a zip-top freezer bag.
When reheating the cake, there are a couple of options. If you stored it at room temperature or chilled in the fridge, simply bring it back to room temperature before serving (about 1-2 hours). You can also warm individual slices in the microwave for about 10-15 seconds.
If you froze the cake, allow it to thaw overnight in the fridge before bringing it back to room temperature. You can warm individual slices (thawed) in the microwave on low power for about 15 seconds.
Remember that reheating too much or too quickly may cause the cake to dry out or become tough. So take your time and enjoy each slice of this delicious Buttermilk Pound Cake Loaf.
Tips for Perfect Results
When it comes to baking a delicious buttermilk pound cake loaf, it’s important to follow the recipe as closely as possible. But even if you follow the recipe exactly, there are a few tips and tricks that can make all the difference in producing a perfect result. Here are some helpful tips for achieving a moist, fluffy and flavorful buttermilk pound cake loaf:
1. Use room temperature ingredients: Bring your eggs, butter and buttermilk to room temperature before baking. This helps them mix together more easily and ensures that they will blend evenly.
2. Sift your dry ingredients: Sifting your flour, baking soda and salt together will remove any lumps and create a lighter texture in your batter.
3. Beat the butter and sugar until light and fluffy: Creaming the butter and sugar together well is essential to creating a light, airy batter. This process adds air to the mixture, making it rise more evenly during baking.
4. Don’t overmix: Once the flour is added, be careful not to overmix the batter or it will become tough. Mix it just enough to get rid of any lumps but no more than that.
5. Add wet and dry ingredients alternately: To ensure even mixing, add the wet and dry ingredients in batches, starting with the dry.
6. Grease your loaf pan: Greasing your loaf pan well will prevent any sticking and ensure an easy release after baking.
7. Bake at the right temperature: Always preheat your oven before baking and make sure you bake at the correct temperature specified in the recipe.
By following these tips, you can create a perfect buttermilk pound cake loaf every time that’s moist, fluffy and full of flavor from top to bottom!
FAQ
Now, let’s move on to the frequently asked questions section of the buttermilk pound cake loaf recipe. I understand that when you’re trying a new recipe for the first time, questions are bound to arise. Therefore, I’ve put together some of the most commonly asked questions about this particular recipe, along with my expert advice and recommendations. So, let’s take a look at these FAQs and get ready to conquer that delicious pound cake loaf!
What does buttermilk do in cakes?
Including buttermilk in cake recipes adds moisture and tenderness to baked goods. Apart from its tenderizing properties, buttermilk has a distinct tangy taste that complements the sweetness of cakes. For instance, in a vanilla buttermilk cake, the tanginess of the buttermilk balances out the sweetness of the cake batter, resulting in a rich and buttery flavor.
What is the difference between pound cake and loaf cake?
When it comes to baked treats, the type of tin used makes all the difference. Loaf cakes are exclusively baked in a tin designed specifically for loaves, while other cakes are baked in square or round tins.
Why do you put buttermilk in cake mix?
If you want to elevate the taste and texture of your cake, consider using buttermilk in your recipe. This acidic ingredient is known to soften the gluten structure in your cake, resulting in a moister and softer texture. Despite its subtle flavor profile, the tangy taste of buttermilk adds a delightful kick to your cake that will surely impress your taste buds.
Why is it called Elvis Presley pound cake?
It’s been said that Elvis Presley had an affinity for simple food despite his wealth and fame, as he never lost his love for the comfort of home-cooked meals. Food historians Jane and Michael Stern shared in Saveur magazine that they frequently dined with fans of Elvis who shared this belief, and observed that despite the ability to indulge in extravagant dishes, Elvis remained drawn to down-to-earth cuisine.
Bottom Line
In conclusion, the Buttermilk Pound Cake Loaf recipe is a must-try for cake lovers looking for an easy, fluffy, and delicious cake recipe. This unique cake recipe leans on the rich taste of buttermilk and the creamy texture of eggs and butter to create an incredibly rich dessert that melts in your mouth.
With basic yet essential ingredients such as all-purpose flour, baking soda, buttermilk, and vanilla extract, this Buttermilk Pound Cake Loaf recipe is not only easy to make but also affordable. You can switch up the recipe by adding lemon or sour cream to create exciting variations.
Ultimately, this recipe is a perfect dessert for any occasion like family dinners, picnics, or even office parties. The Buttermilk Pound Cake Loaf pairs well with coffee or tea and is a go-to option for those who like simple old fashioned but absolutely delicious desserts.
So give this recipe a try – I guarantee you will be amazed at how easy it is to achieve that light and fluffy texture in your loaves. With detailed instructions and tips provided above, you have everything you need to whip up the most exquisite Buttermilk Pound Cake Loaf. You will not regret trying this classic British pound cake recipe!
Buttermilk Pound Cake Loaf Recipe
Ingredients
- 1/2 cup shortening
- 1 1/2 cups sugar
- 3/4 teaspoon vanilla
- 3 eggs
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Instructions
- In a large bowl, beat shortening and sugar until smooth.
- Add vanilla.
- Add eggs, one at a time, beating after each addition.
- In another bowl, sift together flour, baking soda, and salt.
- Alternately add flour mixture and buttermilk, a little at a time into shortening mixture until blended.
- Pour into a greased and flour 9 x 5 inch loaf pan.
- Bake at 325 degrees for 1 hour.
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.