I haven’t made a pound cake in awhile. I usually buy a couple of Sara Lee pound cakes from the freezer section of the grocery store when I’m making a fruit trifle. The cost isn’t much different as a recipe for pound cake usually calls for a lot of butter and cake flour, which I don’t usually stock. When I saw this recipe using buttermilk and regular flour I was interested.
Pound cake sounds more mysterious than what it actually is: vanilla cake with a very fine texture. It’s moist and delicious but the flavor isn’t terribly unique. I choose to use it to make trifle. It’s a summer dessert for us, usually at picnics and cook outs. I make trifle with strawberries and blueberries for the contrast in colors. I was going to make a trifle as one of the desserts at a birthday barbecue.
I set my butter out and let it come to room temp before adding the sugar and beating it with my electric mixture. The recipe said it should be light and fluffy and it never actually looked that way. I beat it for about 5 minutes and called it done.
I added the eggs, one at a time, beating well between each addition.
The vanilla went in next and I beat well after eyeballing two teaspoons into the bowl. I rarely measure vanilla.
In a separate bowl I whisked the flour and baking soda. I also measured the buttermilk into a pitcher.
I took turns adding the flour mixture and buttermilk in 3 increments each, beating well between each addition.
I poured the batter into 3 disposable 8″ x 4″ pans, pretty much the size of the pans the Sara Lee pound cakes come in.
I slid the pans onto a rack and placed the rack into the oven. I set the timer for 50 minutes.
I used the toothpick test and removed the cakes when the toothpicks tested dry. My cakes took about 60 minutes.
I let the cakes cool on the rack on the counter then placed each cake in its pan into a zippered bag. I would use them to make trifle the next day.
My cakes looked a bit ragged on top, I’m not sure why that happened. I did notice while writing this post that the oven temp should have been 325°F. I had set the oven to 350°F. Ooops. I will bake them again soon at the correct temperature and see if there is a difference. The texture was great, the cakes were moist, and they had that lovely dark golden color around the outsides just like the store bought ones.
I cut a slice from one cake before storing it and garnished it with rhubarb sauce. I called it a success, it was delicious!
Buttermilk Pound Cake
- 1 cup butter; room temp
- 2 1/2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 3 disposable 8″ x 4″ loaf pans
With mixer cream butter and sugar until light and fluffy.
Add eggs, one at a time, mixing well after each addition. Add vanilla and mix again
Whisk flour and baking soda in a separate bowl. Add flour mixture and buttermilk to bowl, alternating, mixing until well blended.
Spoon into 3 well-greased or sprayed 8″ x 4″ loaf pans. Bake for 50-60 minutes, testing for doneness with a toothpick. The top will be quite dark when done, but still tasty!
Let cool in pan for 20 minutes before inverting onto a wire rack to cool completely.
This can also be made in a bundt pan, bake time 60-70 minutes
Adapted from Chocolate Chocolate and More