Buttermilk Pound Cake Classic

Nothing feels quite as comforting as a thick slice of homemade buttermilk pound cake fresh from the oven This classic recipe fills your kitchen with the sweet scent of vanilla and lemon and the cake’s tight crumb makes it perfect for both everyday snacking and special occasions

My family always requests this cake when we have visitors It has become tradition to share stories around the table while enjoying warm slices sometimes with berries and cream

Ingredients

• All-purpose flour: Ensures the cake’s sturdy yet tender structure Choose unbleached for best results
• Salt: Balances sweetness and enhances flavors Prefer fine sea salt for more even mixing
• Baking soda: Gives the cake just enough lift Use fresh soda to avoid dense texture
• White sugar: Creates that classic pound cake sweetness and golden crust Use pure cane sugar if available
• Butter: Offers richness and a creamy crumb Unsalted gives you better control over flavor
• Large eggs: Bind the batter and create a tall cake Always choose fresh for a loftier rise
• Lemon extract: Adds a gentle bright note Look for pure not imitation
• Vanilla extract: Rounds out the flavor with warmth Pure extract is best for aroma
• Buttermilk: Delivers signature tenderness and tang Use real cultured buttermilk for depth

Step-by-Step Instructions

Prep the Pan:

Start by preheating your oven to 325 degrees F and carefully greasing a 9 or 10 inch tube pan Make sure every corner is coated to prevent sticking which makes the cake easier to unmold later

Mix Dry Ingredients:

Whisk together flour salt and baking soda in a medium bowl This step helps distribute the baking soda evenly for the perfect rise

Cream Butter and Sugar:

In a large mixing bowl combine the butter and sugar Beat with an electric mixer until the mixture becomes pale and fluffy This can take several minutes and is essential for a light crumb

Add Eggs:

Crack in the eggs one at a time beating well after each This gradual addition makes the batter silkier and helps avoid curdling

Incorporate Flavorings:

Stir in the lemon and vanilla extracts These will infuse every bite so blend them thoroughly

Alternate Dry and Wet Ingredients:

Add the flour mixture to the batter in three batches alternating with the buttermilk Start and finish with the flour Gently mix just until combined to keep your cake fluffy

Transfer and Smooth:

Pour the batter into your prepared pan Smooth the top with a spatula for even baking

Bake:

Slide the pan into the oven and bake for about 90 minutes Resist opening the oven for the first hour to help the cake rise and set properly When the cake starts to pull away from the pan’s sides it is done

Cool:

Let the cake sit in the pan for 10 minutes to allow it to stabilize before inverting onto a wire rack Allow to cool completely so the crumb sets and cutting is easy

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Butter is my favorite part of this cake I always remember my grandmother carefully creaming it with sugar by hand She swore this was the secret to the most delicious crumb and I still follow her advice to this day

Storage Tips

Keep your buttermilk pound cake at room temperature tightly covered for up to four days For longer storage slice and wrap individual pieces then freeze They thaw beautifully either on the counter or in a low oven If you want to keep your cake extra moist store with a small piece of bread in the container

Ingredient Substitutions

If you do not have buttermilk on hand you can mix one tablespoon white vinegar or lemon juice with a cup of milk for a similar tang Feel free to swap the lemon extract for almond or orange for a different twist For a richer flavor you can use brown sugar for half the white sugar

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Serving Suggestions

Serve slices plain for breakfast or snack Dress it up with whipped cream and fresh berries for dessert Sometimes I like to toast a slice and smear it with fruit preserves Warm with a scoop of vanilla ice cream also makes a fantastic treat

Cultural and Historical Notes

Pound cake originated in Europe with just four ingredients a pound each of flour butter sugar and eggs Buttermilk variations developed in the American South where buttermilk was plentiful adding moisture and tang Families would pass these recipes down for generations turning each cake into a cherished memory at celebrations and holidays

Recipe FAQs

→ What makes pound cake so moist?

The use of buttermilk and careful mixing creates a tender crumb while the high butter content keeps the cake moist.

→ Can I use another extract instead of lemon?

Yes, almond or orange extract can add unique flavors. Adjust to taste for a different twist on the classic.

→ How can I prevent the cake from sticking to the pan?

Be sure to grease the pan generously and flour it if desired. Letting the cake cool slightly also helps with easy removal.

→ Why add eggs one at a time?

Incorporating eggs individually helps create a smoother batter, leading to a light, even-textured cake.

→ Can this cake be frozen for later?

Yes, wrap the cooled cake tightly and freeze for up to three months. Thaw and enjoy as needed.