Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Buttermilk Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 33 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic Buttermilk Pound Cake is rich, moist, and packed with buttery flavor. Its tender crumb and subtle cake batter flavor make it a perfect dessert for any occasion. The cake is baked to golden perfection in a tube pan, resulting in a deliciously dense texture balanced with a lightness from the buttermilk.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 3 cups sugar
  • ¼ tsp baking soda
  • 1 tsp cake batter flavor

Wet Ingredients

  • 1 cup Crisco shortening
  • 5 large eggs
  • 1 cup buttermilk

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 325ºF (163ºC). Grease and flour a tube pan thoroughly to prevent sticking. Set aside while you prepare the batter.
  2. Cream Shortening and Sugar: In a large mixing bowl fitted with an electric mixer, beat the Crisco shortening and sugar together on medium speed until the mixture is light, fluffy, and well combined, approximately 2 minutes.
  3. Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and build the structure of the batter.
  4. Mix Dry and Wet Ingredients: In a separate small bowl, stir the baking soda into the buttermilk to activate it. Then, alternately add the flour and the buttermilk mixture into the batter, beginning and ending with the flour. Mix gently after each addition to avoid overmixing. Finally, stir in the cake batter flavor until evenly distributed.
  5. Pour and Bake: Pour the prepared batter into the greased tube pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 1 hour and 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Cool: Remove the cake from the oven and allow it to cool in the pan on a cooling rack for 15 minutes. Then, carefully invert the cake to remove it from the pan and let it cool completely on the rack before slicing and serving.

Notes

  • Make sure the shortening and sugar are well creamed to incorporate air and ensure a light texture.
  • Do not overmix the batter after adding flour to avoid a dense cake.
  • If you don’t have cake batter flavor, a teaspoon of vanilla extract can be used as a substitute.
  • Allow the cake to cool completely before slicing to maintain its structure and avoid crumbling.
  • The tube pan helps the cake bake evenly and creates the characteristic dense yet tender texture.

Find it online: https://slsrecipes.com/buttermilk-pound-cake-recipe/