Buttermilk Pound Cake

DSC02160

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!

DSC02156

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.

DSC02157

Then here it is after all 6 are incorporated. Much smoother.

DSC02158

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.

DSC02159

Then enjoy with some strawberry jam, or just by itself is good too.

DSC02163

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
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk

  1. Preheat oven to 325 degrees F. Grease two loaf pans. Mix together the flour, baking soda, and salt. Set aside.
  2. 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.
  3. 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.
Advertisements

6 thoughts on “Buttermilk Pound Cake

  1. x3baking

    Your pound cake looks very nice. I just made a pound cake recently, but mine had these holes. do you have any ideas why? Btw, I’m sure your pound cakes tasted way better than the store brought ones! Homemade is always the best. 😉

    Reply
    1. Krystal Post author

      Thank you! Everyone who did try it said it was good.

      I’m not quite sure why there were holes, but my guess would be that it has to do with mixing. I mixed my batter really well after each egg addition. My hands were so sore, since I did it by hand mixer! Another tip is that I took out my eggs from the refrigerator for about an hour. I hear that it is easier to incorporate the eggs if everything is room temperature.

      Happy baking!

      Reply
      1. x3baking

        🙂 I made mine by hand mixer too, because that’s the only mixer I have. I had my eggs at room temperature. I’m not sure if it’s because I didn’t mix long enough though, I thought we weren’t supposed to mix it too long, otherwise it will compromise the texture of the cake? Hmmm…I don’t know. I need to make it again to see what I did wrong. thank you!

      2. Mary

        Hi! About the holes in your pound cake, I think it may be overbeating AFTER the addition of the flour. That’s been my experience, anyway. Also, I like the idea of having the eggs at room temperature. That’s always a good idea. PS: There’s no comparison to homemade pound cake and “the other.” Yours was the winner, for sure!

      3. Esther

        Oohhh! I see now. 🙂 I don’t know why I didn’t think of that. Now that I’ve been baking much longer, it makes sense now. I have made it a couple more times and it’s been improving. Next time, I’ll definitely know what to change. thank you!

    2. Krystal Post author

      It’s after you add the flour mixture where you have to be careful about mixing too much. Mixing the butter and eggs in very well is important as this adds to the texture and height of the cake. Let me know how it goes! 🙂

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s