My pound cake –Today, I’m excited to share a delightful recipe that is sure to bring back memories of warm afternoons and sweet treats—the Old-Fashioned Buttermilk Pound Cake. This classic dessert is not only rich in flavor but also boasts a wonderfully moist texture that makes it perfect for any occasion. Let’s get started!
Old-Fashioned Buttermilk Pound Cake
Take a glance at this delicious creation:
Ingredients
Gather the following ingredients to whip up this heavenly cake:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 1 cup buttermilk
Instructions
Now, let’s dive into the simple steps to create this wonderful cake:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy, which should take about 4-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract and lemon zest if using.
- Gradually add the flour mixture to the creamed mixture, alternating with the buttermilk. Start and finish with the flour mixture, mixing until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This Old-Fashioned Buttermilk Pound Cake is not just a dessert; it’s a slice of nostalgia that you can enjoy any time. Serve it plain, or add a dusting of powdered sugar or a drizzle of glaze for an extra touch. Enjoy a piece with a cup of tea or coffee, and share it with family and friends. Happy baking!