Golden Buttermilk Pound Cake

Buttermilk Pound Cake Recipe

Overview

This Buttermilk Pound Cake recipe is a beloved dessert that promises to delight even the most discerning of palates. With its moist texture and rich flavor, it’s no wonder this cake disappears quickly whenever it’s made. Whether you’re preparing it for a weeknight treat or a special occasion, this recipe is sure to become a staple in your dessert repertoire.

Recipe Details

• Total Time: 1 hour 20 minutes
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
• Yield: 1 cake

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 4 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Instructions

1. Preparation:

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   • Preheat your oven to 325 degrees F (163 degrees C).
   • Grease and flour a 10-inch tube pan, ensuring it’s well coated to prevent sticking.

2. Creaming the Butter and Sugar:

   • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This process can be efficiently done using an electric mixer on medium speed.

3. Incorporating the Eggs:

   • Add the eggs one at a time, beating well after each addition. This step ensures a smooth incorporation of eggs into the batter, which contributes to the cake’s structure and texture.

4. Combining Dry and Wet Ingredients:

   • In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This step helps to evenly distribute the leavening agents and salt throughout the flour.
   • Gradually add the flour mixture to the creamed butter and sugar, alternating with the buttermilk. Start and end with the flour mixture, ensuring each addition is fully incorporated before adding the next. This method helps to maintain the cake’s texture and prevent overmixing.

5. Adding Flavorings:

   • Stir in the vanilla extract, ensuring it’s evenly distributed throughout the batter. This adds a delightful aroma and enhances the overall flavor profile of the cake.

6. Baking:

   • Pour the prepared batter into the greased and floured tube pan, spreading it evenly.
   • Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary slightly, so keep an eye on the cake towards the end of the baking time.

7. Cooling and Serving:

   • Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
   • Carefully invert the cake onto a wire rack to cool completely before slicing and serving.

Nutritional Information (Per Serving)

• Calories: 4946.6
• Total Fat: 209g
  • Saturated Fat: 124.8g
• Cholesterol: 1241.8mg
• Sodium: 3384.7mg
• Total Carbohydrates: 700g
  • Dietary Fiber: 10.1g
  • Sugar: 413.4g
• Protein: 73.9g

Recipe Notes

• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5-10 minutes before using.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
• Variations: You can add lemon zest or almond extract for a twist on the flavor profile of this classic pound cake.

Conclusion

This Buttermilk Pound Cake recipe combines simplicity with exceptional taste, making it a perfect choice for any occasion. Whether you’re baking for family gatherings, potlucks, or simply craving a comforting dessert, this cake is guaranteed to impress with its moist texture and rich buttery flavor. Enjoy the process of baking this delightful treat and savor every bite of this homemade goodness!