Buttermilk Pound Cake Classic (Print)
Tender pound cake with buttermilk, lemon, and vanilla for a nostalgic, melt-in-your-mouth dessert.
# Ingredients:
→ Dry Ingredients
01 -
375 grams all-purpose flour
02 -
0.5 teaspoon salt
03 -
0.25 teaspoon baking soda
→ Wet Ingredients
04 -
600 grams white sugar
05 -
227 grams unsalted butter, softened
06 -
6 large eggs
07 -
1 teaspoon lemon extract
08 -
1 teaspoon vanilla extract
09 -
240 millilitres buttermilk
# Steps:
01 -
Preheat oven to 165°C. Grease a 23–25 cm tube pan thoroughly, ensuring all surfaces are coated to prevent sticking.
02 -
Whisk together all-purpose flour, salt, and baking soda in a medium mixing bowl until evenly blended. Set aside.
03 -
Beat softened butter and white sugar in a large bowl using an electric mixer on medium speed until the mixture is light and fluffy.
04 -
Add eggs to the butter mixture one at a time, beating well after each addition to ensure proper emulsion.
05 -
Stir in lemon extract and vanilla extract until fully integrated.
06 -
Add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the flour mixture, mixing each addition just until combined. Avoid overmixing.
07 -
Transfer the batter into the prepared tube pan, smoothing the top. Bake on the centre rack for approximately 90 minutes, or until the cake begins to pull away from the pan, and a skewer inserted in the centre emerges clean. Do not open the oven door before the first 60 minutes to prevent collapse.
08 -
Allow the cake to rest in the pan for 10 minutes after baking. Carefully invert onto a wire rack and cool completely before slicing.
# Notes:
01 -
Bring all refrigerated ingredients to room temperature before beginning for optimal batter consistency.