Moist and Tender Buttermilk Pound Cake in Just an Hour
Dear reader,
Few things bring me as much joy as a delicious slice of cake. Especially when that cake is a tender, moist and flavorful buttermilk pound cake.
Today, I want to share with you my recipe for the perfect Buttermilk Pound Cake. Made with simple ingredients such as butter, sugar, flour, and vanilla but also featuring the tangy richness of buttermilk, this classic cake is a staple of British cuisine.
I learned this recipe from my grandmother, who would always make it for special occasions. It was her go-to dish to impress guests or to offer as a gift to friends and neighbors.
And let me tell you, whether served as a morning treat or an evening dessert, this Buttermilk Pound Cake will fill your home with warmth and love.
So take out your apron, preheat your oven, and let’s dive into this delightful journey of making the most incredible Buttermilk Pound Cake you’ve ever tasted.
Why You’ll Love This Recipe
Are you looking for a classic and timeless dessert to impress your friends and family? Look no further than this Buttermilk Pound Cake recipe!
This recipe is special for so many reasons. Firstly, the combination of buttermilk and butter creates a wonderfully moist texture that will have you reaching for seconds (and maybe even thirds!). The perfect balance of sweetness and tanginess in each bite is truly irresistible.
Additionally, the ingredients are simple and easy to find. You probably already have most of them in your pantry or fridge! The straightforward recipe with clear instructions ensures that even novice bakers can achieve bakery-quality results with minimal effort.
But what truly sets this Buttermilk Pound Cake apart is its versatility. It’s delicious on its own, but can be served with fresh berries, whipped cream, ice cream or even chocolate sauce to take it up a notch. Served warm or cold, as a dessert or brunch item, it’s truly an all-around dessert that can be enjoyed in any occasion.
What I love most about this recipe is that it evokes feelings of nostalgia and comfort with every bite. It’s like getting a warm embrace from grandma after a long day – it just makes you feel good inside. Trust me, after one bite of this delicious cake, you’ll fall in love too!
Ingredient List
A great cake recipe starts with great ingredients. For this Buttermilk Pound Cake Recipe, you will need the following ingredients:
– 3 cups of all-purpose flour
– 1 teaspoon of baking soda
– 1/2 teaspoon of salt
– 2 cups of granulated sugar
– 1 cup of unsalted butter, softened at room temperature
– 6 large eggs at room temperature
– 1 teaspoon of vanilla extract
– 1 cup of buttermilk
Tips for Choosing the Best Ingredients
When choosing your ingredients, make sure they are fresh and high-quality. Use large eggs that weigh around 50 grams each, and make sure they are at room temperature. Room temperature eggs combine with other ingredients more easily and produce better results.
For the butter, use an unsalted stick or block that is softened at room temperature. Softening butter means bringing it to room temperature, which makes it easier to cream with sugar.
Use pure vanilla extract as the artificial one often contains vanillin, which is a cheaper substitute for vanilla extract. The quality and purity of vanilla extract can affect the flavor of your cake.
Finally buttermilk is one of the main ingredients in this Buttermilk Pound Cake Recipe. If you don’t have buttermilk, you can make it by adding 1 tablespoon of white vinegar or lemon juice to a cup of whole milk and letting it sit for a few minutes until it thickens. It’s important not to skip the buttermilk as it makes the cake moist and tender.
The Recipe How-To
Now, it’s time for the most important part of this article, the recipe how-to! Before we start, preheat your oven to 350°F (175°C) and butter a 10-inch (25cm) bundt pan. Let’s begin!
Ingredients
Gather all of your ingredients on the countertop. We’ll need:
- 3 cups (360g) all-purpose flour
- 1 teaspoon (5g) baking soda
- ½ teaspoon (2.5g) salt
- 2 ½ cups (500g) granulated sugar
- 6 large eggs, at room temperature
- 1 ½ cups (340g) unsalted butter, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1 ½ teaspoons (7.5ml) vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, using an electric mixer on medium-high speed, cream butter and sugar until light and fluffy.
- Turn the mixer to medium-low and add one egg at a time, making sure to incorporate each egg before adding another one.
- Mix in vanilla extract.
- Reduce speed to low and add flour mixture in three parts, alternating with buttermilk in two parts on the medium-low speed until smooth.
- Pour batter to the prepared bundt pan and smooth out the top using a spatula.
- Bake for 60 to 65 minutes or until an inserted toothpick comes out clean.
- Cool for 20 minutes on a wire rack before removing from pan.
Tips for Perfect Results
- Use room temperature ingredients as specified in the recipe.
- Don’t overmix the batter or it will affect the texture of the cake.
- Sift the flour when adding to the batter for a smoother consistency.
- After baking, let it cool for 20 minutes before removing from pan. This will help prevent it from breaking.
And there you have it! The recipe itself is straightforward, so with these steps and tips, you should be able to make a delicious Buttermilk Pound Cake. Enjoy!
Substitutions and Variations
Hey there! Sometimes we don’t have all the exact ingredients that a recipe requires. Don’t worry, you can still make a delicious Buttermilk Pound Cake with these substitutions and variations.
– Vanilla extract: You can use almond extract instead for a nutty flavor, or even lemon extract to give a citrusy twist to the cake.
– Buttermilk: If you don’t have buttermilk, try making your own by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Allow it to sit for 5 minutes and voilà! You have homemade buttermilk.
– All-purpose flour: For a lighter and fluffier cake, try using cake flour. It will make the cake more delicate and tender.
– Sugar: If you want to cut back on sugar, you can reduce it by 1/2 cup or replace it with honey or maple syrup. Just keep in mind that the texture of the cake may be slightly different.
– Butter: Instead of unsalted butter, you can use salted butter and reduce the amount of salt in the recipe by 1/4 teaspoon. Or you can also substitute it with margarine or shortening for a healthier option.
– Lemon Pound Cake: Add some lemon zest and juice to the recipe for a refreshing citrusy twist. Drizzle some lemon glaze on top for an extra zing!
– Chocolate Buttermilk Cake: Replace 1/2 cup of flour with cocoa powder and add some chocolate chips to the batter for a delicious chocolate flavor. Top with chocolate ganache for a decadent treat.
– Sour Cream Buttermilk Pound Cake: Substitute 1/2 cup of buttermilk with sour cream for a cake that is extra moist and creamy.
Remember, these are just suggestions! Feel free to get creative and experiment with different ingredients to make your own unique version of this classic Buttermilk Pound Cake recipe.
Serving and Pairing
Once your buttermilk pound cake is baked to golden perfection, it’s time to think about serving and pairing it for maximum enjoyment. This classic British dessert is delightful on its own, but it can also be paired with a variety of accompaniments to take the flavor experience to a whole new level.
One way to serve your buttermilk pound cake is by dusting it with powdered sugar or drizzling a sweet glaze on top. The glaze can be made with a simple mixture of powdered sugar and lemon juice, or you can get creative by experimenting with different flavors such as vanilla, caramel, or chocolate.
If you want to pair buttermilk pound cake with another dessert, consider serving it alongside lemon cake or chocolate cake for an indulgent combination that will satisfy any sweet tooth. You may also want to consider adding a dollop of whipped cream, a scoop of ice cream, or a handful of fresh berries to balance out the sweetness and add extra texture.
For more savory options, try pairing your buttermilk pound cake with tea or coffee for an afternoon treat, or enjoy a slice with a glass of bubbly for a touch of elegance. Whatever you choose, you’ll find that this moist and buttery dessert goes well with almost anything and makes for the perfect ending to any meal.
In conclusion, there’s no wrong way to serve and pair your buttermilk pound cake. Whether you keep it simple or get creative with different flavors and accompaniments, this classic British dessert is sure to leave everyone satisfied and asking for seconds.
Make-Ahead, Storing and Reheating
Once you’ve baked this delicious buttermilk pound cake, you might be wondering how to store it properly or if it can be made ahead of time. Don’t worry! Here are some tips to ensure your cake stays fresh and moist, even days after baking.
If you want to make the buttermilk pound cake in advance, you can bake the cake and keep it at room temperature for up to 2 days. Wrap the cooled cake in plastic wrap or aluminum foil to keep it fresh.
Alternatively, you can store it in the refrigerator for up to a week. Make sure to wrap the cake tightly with plastic wrap or aluminum foil to prevent it from drying out. Before serving, let the cake come back to room temperature for about 30 minutes for the best texture and flavor.
If you have any leftovers, store them in an airtight container at room temperature or in the fridge. The cake will dry out faster in the fridge, so it’s better to keep it at room temperature when possible.
To reheat slices of buttermilk pound cake, place them on a microwave-safe plate and heat in 10-second intervals until warm. Alternatively, you can reheat slices in a toaster oven set to 350°F (180°C) until they’re warmed through.
With these simple tips, you can enjoy your homemade buttermilk pound cake for days and impress anyone who tries a slice.
Tips for Perfect Results
Making the perfect pound cake can be tricky, but don’t worry – I have some tips to help you achieve a delicious and moist Buttermilk Pound Cake. Here are some things to keep in mind while making this classic British dessert.
Firstly, when it comes to measuring the ingredients for this recipe, use measuring cups and spoons for accurate measurements. This will ensure that your cake has the right balance of ingredients and yields predictable results.
Secondly, make sure your eggs and butter are at room temperature before mixing them. This is especially important since it helps produce more air in the batter, making the cake lighter and fluffier.
Thirdly, sift the dry ingredients using a fine-mesh sieve to remove any lumps or impurities. This step also helps to incorporate air into the mixture, which will give you a lighter texture.
Another tip is to generously butter and flour your bundt pan or baking dish before pouring in the batter. This is crucial since pound cakes can be sticky and may stick to the sides of the pan if not prepared properly.
To prevent over-browning, cover your cake with a piece of aluminum foil after it has been in the oven for 30-35 minutes. Be sure to poke a few small holes in it so that moisture can still escape.
Lastly, don’t forget to let your cake cool completely before slicing and serving! Cutting warm cake can cause it to crumble or fall apart.
It may seem like a lot of details, but each one of these tips plays an essential role in making a perfect Buttermilk Pound Cake. Follow these instructions closely for your cake to come out exactly as expected – moist, fluffy, and flavorful!
FAQ
Now that you know how to make the perfect buttermilk pound cake, let’s answer some commonly asked questions about this recipe. From ingredient substitutions to storage tips, we’ve got you covered in this FAQ section. So without further ado, let’s dive in and address some of your concerns!
What does buttermilk do to a cake?
In cake recipes, buttermilk plays an important role. It helps to make the baked goods moist and tender, providing a rich and buttery taste. Despite its tangy flavor, it balances out the sweetness of the cake perfectly.
Why do you put buttermilk in cake mix?
If you want to add a tangy touch to your cakes, using buttermilk is an excellent choice. Its acidic nature works wonders on your cake’s texture by breaking down gluten, resulting in a moist and tender cake. Although the flavor of buttermilk is not overpowering, it subtly enhances the taste of the cake, making it more enjoyable to eat.
What makes a cake more moist buttermilk or sour cream?
When it comes to baking, incorporating sour cream into the mixture can result in a creamier and more moist finished product than if regular milk was used. This is particularly useful in recipes that have a tendency to turn out dry, such as sponge cakes.
Bottom Line
In conclusion, making a delicious Buttermilk Pound Cake is every baker’s dream, and now with this recipe, it’s entirely achievable. The use of simple and readily available ingredients like buttermilk, all-purpose flour, eggs, sugar, and unsalted butter makes it easy to whip up anytime you want to indulge in a rich and moist cake.
This cake is perfect for those who love rich creamy pound cakes as the buttermilk component balances the sweetness and adds a unique flavor. Plus, it pairs well with many desserts like lemon pound cake or chocolate cake.
As you experiment with this recipe by adding your favorite flavors, I’m confident you’ll create delightful variations that suit your taste buds. Lastly, remember to follow the tips and instructions listed to achieve that perfectly moist and buttery pound cake every time.
Make sure to share this recipe with your friends and family so they too can experience the joys of a homemade Buttermilk Pound Cake. You won’t regret it!
Buttermilk Pound Cake Recipe
Ingredients
- 1 1/3 cups butter, softened
- 2 1/2 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- 2. Add flour to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
- 3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 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.