Buttermilk pound cake is a delightful dessert known for its rich flavor and tender crumb. This classic cake is perfect for any occasion, whether enjoyed plain or dressed up with frosting or fresh fruit. In this article, we’ll share a comprehensive buttermilk pound cake recipe, including nutritional information, ingredients, step-by-step instructions, variations, and answers to frequently asked questions.
Nutritional Value
Before diving into the recipe, let’s take a look at the nutritional information for a typical slice of buttermilk pound cake (approximately 1 ounce):
- Calories: 160
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 90mg
- Total Carbohydrates: 22g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 2g
Note: Nutritional values may vary based on specific ingredients and serving sizes.
Ingredients
For the Buttermilk Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Optional Glaze:
- 1 cup powdered sugar
- 2 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
Step 5: Bake
Pour the batter into the prepared bundt or loaf pan, smoothing the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Glaze
Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack. If desired, mix the powdered sugar, buttermilk, and vanilla extract to create a glaze, and drizzle it over the cooled cake.
Variations
- Lemon Buttermilk Pound Cake: Add the zest of one lemon and a tablespoon of lemon juice for a refreshing citrus flavor.
- Chocolate Buttermilk Pound Cake: Incorporate 1/2 cup of unsweetened cocoa powder into the flour mixture for a delicious chocolate twist.
- Nutty Buttermilk Pound Cake: Fold in 1 cup of chopped nuts, such as walnuts or pecans, for added texture and flavor.
- Spiced Buttermilk Pound Cake: Add 1 teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
Frequently Asked Questions
1. How should I store buttermilk pound cake?
Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
2. Can I substitute regular milk for buttermilk?
Yes, you can make a quick buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using.
3. What can I serve with buttermilk pound cake?
This cake is delicious on its own or served with fresh fruit, whipped cream, or a scoop of ice cream. It also pairs nicely with coffee or tea.
4. Can I make mini buttermilk pound cakes?
Absolutely! Divide the batter into mini loaf pans and reduce the baking time to about 30-40 minutes.
5. Is this recipe suitable for gluten-free diets?
You can use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend contains xanthan gum for the best texture.
This buttermilk pound cake recipe is a versatile and delightful treat that’s sure to become a favorite in your home. With its moist texture and rich flavor, it’s perfect for any gathering or simply as a sweet indulgence. Feel free to explore the various variations to find your perfect flavor combination. Happy baking!
