old-fashioned buttermilk pound cake

Mother's Day How To Make Pound Cake Rebecca Gordon Buttermilk Lipstick Southern Entertaining Ideascompany’s coming

my mama always told me

be certain to have a pound cake under the glass dome
you never know when unexpected guests may drop by

RKG Original Small MonogramOld-Fashioned Buttermilk Pound Cake
makes 16 servings

1 1/2 cups butter, softened
3 cups sugar
5 eggs, room temperature
2 Tbsp fresh lemon juice
2 tsp vanilla extract
3 cups ap flour
1 cup whole buttermilk

Preheat the oven to 325 degrees.
Grease & flour 1 {10-inch} tube pan or 2 {9-x 5-inch} loaf pans.

Cream the butter & the sugar w/ an electric stand mixer until light & fluffy.

the mixture should be well aerated
it will lighten in color from a soft yellow to pale & creamy
this should take at least 5 minutes or so

Add the eggs, one at a time & mix until well blended.
Add the lemon juice & the vanilla.

Blend in the flour alternately w/ the buttermilk, mixing on low speed.

the last little bit that goes into the mixer should be flour
i stop the mixer & fold this in by hand
you don’t want to over mix the batter

use a rubber spatula
to get down onto the bottom of the bowl to fold everything together well

Spoon the batter evenly into the prepared pan.

Bake at 325 degrees for 1 hour & 15 minutes to 1 hour & 25 minutes.

use a long wooden pick to check the cake for doneness…
it should come out clean

Cool the cake in the pan for 10 minutes.
Run a small palate knife between the cake & the pan edge.
Remove the cake from the pan.
Cool completely on a wire rack.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make A Pound Cake
one of the easiest & most coveted in the southern cake family
use these tips for success every time

the pans

the inside of my tube pan is dark but the exterior is silver
shiny cake pans are best to use to ensure the cake doesn’t over bake

if your pan has a dark exterior
wrap the outside w/ foil
or reduce the bake time a smidge to compensate

liberally grease & flour the cake pans
enough where you can see the shortening streaks around the inside of the pans
you don’t want to have any hunks of cake left behind when removing it
i use a paper towel for the task

the mixing & the baking

once you add the flour be sure you don’t over mix the batter
or you’ll end up with a tough cake crumb
i prefer to add the lemon juice & vanilla w/ the eggs for this reason

be sure to scrape down the sides of the bowl occasionally during the mixing process

the batter is very thick
i dollop spoonfuls of batter into the cake pan to fill them
spread the batter surface to even it out

drop the pans on the counter several times once they are filled to settle the air bubbles
… about an inch from the surface
this ensures the cake will evenly rise during baking

How To Make Pound Cake Rebecca Gordon Buttermilk Lipstick Southern Entertainingthe logistics

the day baked
expect slightly dark-ish sides & bottom on the exterior of the cakes
& a little chewiness to the crust

i sliced into them warm of course & had a little trouble w/ the crusty sides
i found that a serrated knife works well for warm cake lovers

the next day
much easier to slice & the sides softened quite a bit…
easier to cut pretty slices

the taste

the day baked
expect a dense moist cake w/ loads of twang
a faint hint of lemon to balance the flavor

the next day
expect a more calm & mellow flavor
the distinct lemon notes faded but you will notice the buttermilk present
… & velvety on the tongue

delicious both ways

sad streaks are possible
…soft-set cake much like a vanilla truffle in texture & taste
a common occurrence when the cake is slightly under baked

not a deal breaker
just leave it in the oven about 5 minutes more next time

music to your ears
“One’s On The Way” Loretta Lynn

Loretta Lynn ~ one's on the way

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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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