This delectable Buttermilk Pound Cake recipe is the ideal dessert for any occasion. Moist, flavorful, and incredibly easy to whip up, it’s a guaranteed crowd-pleaser that will have everyone asking for seconds!
I have a special fondness for pound cakes, and there’s something truly magical about the simplicity of a perfectly baked one. In fact, my family often playfully refers to me as the “Mayor of Vanillatown” because of my unwavering love for simple flavors. (No offense intended to the well-known Mayor of Flavortown himself, Mr. Guy Fieri! 😆)
The name “pound cake” originated from the original recipe, believed to have come from northern Europe, which included a pound each of butter, flour, sugar, and eggs. Thankfully, the recipe has evolved since then.
Perfecting this recipe took weeks of testing and tweaking, but we finally came up with a buttermilk pound cake recipe that is both scrumptious and easy to prepare. We went through approximately 8 different versions, determined to reach the point where we knew it was just right.
Ingredient FAQs
Real quick before we dive into the ingredient details, there’s something important to keep in mind. When browsing different pound cake recipes, both traditional and modern, you’ll notice that the ratios of fat to flour to sugar generally remain the same. However, variations on the ingredients range from butter to shortening, cream cheese to sour cream, milk to buttermilk, or even water. And that’s perfectly fine! It all comes down to personal preference and what truly tastes like pound cake to you. Each ingredient brings its own unique challenges and advantages.
Unsalted butter – Ensure your butter is unsalted, and remember to let it reach room temperature before mixing it with the sugar.
Granulated sugar – I highly recommend using only granulated white sugar for this recipe.
Eggs – You’ll need 4 large eggs, specifically the large size. Using smaller eggs can alter the final outcome of your pound cake. Also, make sure the eggs are at room temperature as they blend much better with other ingredients than cold eggs.
All-purpose flour – For this particular dessert, I highly recommend using all-purpose flour instead of self-rising flour. The measurements of ingredients are crucial to achieving the best pound cake possible. When you substitute all-purpose flour and baking powder for self-rising flour, it becomes trickier to ensure the correct amount of rising agent. This is especially important when baking pound cakes.
Salt – Don’t skip the salt! It enhances the overall flavor of the pound cake, perfectly balancing the sweetness and other flavors.
Baking soda – Baking soda acts as a leavening agent that helps the pound cake rise and achieve a fluffy texture. Ensure that you measure the amount correctly.
Buttermilk – Buttermilk, a tangy dairy product, adds moisture and a subtle tanginess to the pound cake. I highly recommend using genuine buttermilk. However, if you can’t get your hands on any, you may use a buttermilk substitute by following the directions below.
Vanilla & Almond Extracts – Feel free to use any brand of vanilla and almond extracts. You can even use vanilla and almond flavoring if that’s what you have on hand. This ingredient is quite flexible, and the end result will still be absolutely delicious.
Now that we’ve covered the ingredient FAQs, it’s time to get started on this tantalizing Buttermilk Pound Cake recipe. Follow the instructions carefully, and before you know it, you’ll be savoring a slice of moist, flavorful perfection!
For more delicious recipes and culinary inspiration, visit Family Cuisine.
Happy baking!
