southern favorite: old-fashioned buttermilk pound cake

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

Southern Hospitality

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 411

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.

Wrap the outside of your pan with foil if it has a dark exterior
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.
Use a paper towel for the task.

The Mixing & The Baking

Don’t over mix the batter once the flour is added
or you’ll end up with a tough cake crumb.
I add the lemon juice & vanilla with the eggs for this reason.

Scrape down the sides of the bowl occasionally during the mixing process.

The batter is very thick.
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 Entertainingetc

The 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 with the crusty sides.
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 with loads of twang
and 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.
A 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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