Are you craving a moist, tender, and utterly delicious cake that's surprisingly easy to make? Look no further! This buttermilk pound cake recipe is a true classic, guaranteed to impress your family and friends. Forget those boxed mixes – homemade pound cake is incredibly rewarding, and this recipe makes it surprisingly simple, even for beginner bakers. Get ready to experience the ultimate comfort food, perfect for any occasion, from casual weeknight desserts to elegant tea parties. Let's get baking!
Ingredients:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
Instructions:
Step 1: Preparing the Dry Ingredients
Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your cake releases easily and prevents sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting up your ingredients beforehand makes the baking process flow smoothly.
Step 2: Creaming Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for achieving a tender crumb. Use an electric mixer for best results – it'll save you time and effort! Creaming incorporates air, leading to a lighter cake.
Step 3: Adding Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Don't overmix at this stage; just combine the ingredients thoroughly.
Step 4: Combining Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are okay. Overmixing develops gluten, resulting in a tough cake.
Step 5: Baking the Pound Cake
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your cake during the last 15 minutes of baking, as ovens can vary.
Step 6: Cooling and Serving
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from becoming soggy. Once completely cool, dust with powdered sugar, slice, and serve. Enjoy your delicious homemade buttermilk pound cake!
Tips for the Best Buttermilk Pound Cake:
- Room temperature ingredients: Using softened butter and room temperature eggs ensures proper emulsification, resulting in a smoother batter.
- Don't overmix: Overmixing develops gluten, leading to a tough cake. Mix until just combined.
- Check for doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out clean, the cake is ready.
- Cool completely: Allowing the cake to cool completely before frosting or serving prevents the frosting from melting and ensures a clean slice.
Variations:
- Lemon Pound Cake: Add the zest of one lemon to the batter for a zesty twist.
- Chocolate Pound Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients.
- Glazed Pound Cake: Make a simple glaze by whisking together powdered sugar and milk or lemon juice.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 40-45g
- Protein: Approximately 4-5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This easy recipe for a delicious buttermilk pound cake is perfect for any occasion. It's a fantastic quick dinner idea or a delightful treat for a special celebration. Enjoy the process of homemade cooking and the satisfaction of sharing this wonderful dessert!