how to make {buttermilk} pound cake

Old Fashioned Pound Cake for my friend Sam
{happy birthday}
gym sessions begin w/ much talk of pound cake & french fries

{we then proceed to punch the muffin top in the gut}

RKG Original Small MonogramButtermilk Pound Cake
makes 16 servings
total time: 2 hours or so

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

first things first
Preheat your 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, then add the lemon juice & vanilla.

Add the flour alternately with the buttermilk & mix on low speed.
The last little bit that goes into the mixer should be flour.
I prefer to stop the mixer & fold this in by hand so I don’t over mix it.
This will give you a chance to 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{s}. Bake at 325 degrees for 1 hour & 10 minutes to 1 hour & 20 minutes.
{use a long wooden pick to check the cake for doneness… it should come out clean}
Cool the cake in the pan{s} for 10 minutes. Run a small palate knife between the cake & the pan edge.
Remove the cake from the pan & cool on a wire rack…

{now it’s up to you as to whether you can wait that long before slicing into the cake}

good to know

the pans

tube pan pound cake

you’ll notice 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

i experienced an ever so slight sad streak in the loaf pans
{a common occurrence when baking pound cake}
i should have left them in the oven about 5 minutes more
i kind of liked it though…the soft-set cake was much like a vanilla truffle in texture & taste

the mixing & baking

Mixing Buttermilk Pound Cakeonce 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

poundcake how tothe batter is very thick
i dollop spoonfuls of batter into the cake pan{s} 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

the look & logistics

Old Fashioned Pound Cake{the day it’s 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
{M & i didn’t mind this & we quite liked it}
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 it’s 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

{the mouth feel was consistent… velvety on the tongue}

don’t get me wrong, completely delicious both ways
i just want you to know what to expect

make it yours

the cake

whole milk can be substituted for the buttermilk

add orange, lemon or lime zest to the batter

layer up a trifle
{pound cake cubes, pastry cream, fresh fruit, whipped cream}

a simple glaze would be a lovely addition to the cake
vanilla, lemon, orange… whatever floats your boat
{you know, start w/ powdered sugar & add milk or juice, just a touch & beat like crazy}
top w/ coconut or crystallized ginger before it sets

the finish

Strawberry Shortcakestrawberry-blueberry shortcake
sweetened whipped cream w/ blueberries & macerated strawberries
{you know, sliced & sprinkled w/ sugar… i add lemon zest}

Strawberry Shortcake{the end}

more, more, more
{about Sam}

Sam is completely awesome
not only does he help people achieve their goals in the gym
he’s a firefighter & serves on several security task forces to ensure our community is safe

{you’ll learn more about Sam soon…he has some great tips to share on staying fit}
he’s the bee’s knees

music to his ears
download it
“Arms Wide Open” Creed

Creed – With Arms Wide Open

{watch the video on YouTube… uploaded by CreedVEVO}

Be sweet.

About Rebecca

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 * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer ...but doesn't care

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