Do you remember when I made Pumpkin muffins last week? Well, I had some leftover buttermilk from this recipe and wanted to make something else with it. Ah… leftover ingredients are the best. They’re just begging to be used up! So there I was this past Monday, searching for a good recipe to use this for. I came across a recipe for Buttermilk Pound Cake.
Not only did it look delicious, but I also have been reading Dorie Greenspan’s Baking book, especially the pound cake section, so I snagged a couple of tips from her on making pound cake. Luckily, the same day I found what to make, my company decides to through a Thanksgiving Tea Party at the end of the week. It seems like people love to read my mind!
There are certain tips that you must follow in order to get a “perfect” pound cake. Who doesn’t want that?
One of them is to beat the butter and sugar very well… we’re talking beating for 5 minutes. That’s a long time!
Then after every egg you put in, you must beat the batter for 2 minutes each time. Yes… even more beating… but it’s worth it.
Here’s the mixture after 3 eggs incorporated.
Then here it is after all 6 are incorporated. Much smoother.
This recipe makes 2 loafs of pound cake. It was perfect because I used one loaf for my company tea party and one for my family.
Then enjoy with some strawberry jam, or just by itself is good too.
When I brought my pound cake to the tea party, I had to compete with someone else’s pound cake that they bought from the store. *sad face* Don’t you just hate when that happens?
This pound cake has a slight lemon taste from the lemon extract and it is dense and moist, which makes a perfect pound cake! I must say that all that beating is worth a good loaf of pound cake … using just a hand-mixer. It was my workout for the night 🙂
Buttermilk Pound Cake
Recipe adapted from All Recipes
makes 2 loaves
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk
- Preheat oven to 325 degrees F. Grease two loaf pans. Mix together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter with sugar for 5 minutes. Mix in the eggs, one at a time, beating for 2 minutes after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternatively with the buttermilk with a rubber spatula. Pour batter in the prepared pan.
- Bake in oven for 70 minutes. Do not open oven door while in the oven. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.