Perfect Southern Buttermilk Pound Cake Recipe

BEST BUTTERMILK POUND CAKE RECIPE

Southern buttermilk pound cake is a classic dessert that combines rich, buttery flavors with a tender, moist crumb. Perfect for any occasion, this cake can be enjoyed plain or with various toppings such as fresh berries, whipped cream, or a simple glaze.

This pound cake is a timeless classic that has graced dessert tables for generations. Known for its rich, buttery flavor and tender crumb, this cake is a testament to the beauty of simple ingredients coming together in perfect harmony.

Whether you’re a seasoned baker or a novice in the kitchen, this guide will walk you through the process of creating a perfect buttermilk pound cake. With its versatility and delightful taste, this cake can be enjoyed on its own or dressed up with a variety of toppings.

Join us as we explore the art of baking this beloved treat, from selecting the finest ingredients to mastering the techniques that ensure a moist and delicious outcome every time.

If you’re a fan of pound cake, you’ll love these delightful variations. Each one offers a unique twist on the classic recipe, providing a delicious treat for any occasion. Here are some must-try recipes: Pineapple Pound Cake, Vegan Pound Cake, German Chocolate Pound Cake, and Chocolate Pound Cake.

BRIEF HISTORY OF POUND CAKE

Pound cake originated in Europe in the early 18th century, named for its simple recipe: a pound each of flour, butter, eggs, and sugar. This straightforward formula made it easy to remember and produced a dense, hearty cake. Over time, variations emerged as bakers began adding leavening agents and flavorings like vanilla and lemon.

The buttermilk pound cake is one such evolution, using buttermilk to create a tender, moist texture. This version became especially popular in the American South, where it symbolizes Southern hospitality and is a staple at gatherings and celebrations.

Today, pound cake continues to evolve with numerous variations and creative twists, but it retains its classic appeal as a simple yet delicious dessert.

Magnolia Bakery Hummingbird Cake and Pig Pickin’ Cake are cherished Southern desserts known for their rich flavors and delightful textures, perfect for any occasion.

INGREDIENTS FOR BUTTERMILK POUND CAKE

1 cup (2 sticks) unsalted butter, softened: Ensure the butter is at room temperature for easy creaming.
3 cups granulated sugar: This adds sweetness and contributes to the cake’s moist texture.
4 large eggs: Eggs contribute to the cake’s structure and add richness.
3 cups all-purpose flour: The base of the cake, giving it structure.
1/2 teaspoon baking soda: Helps the cake rise slightly and creates a tender crumb.
1/2 teaspoon salt: Enhances the flavor and balances the sweetness.
1 cup buttermilk: Adds tanginess and moisture, resulting in a tender crumb.
1 teaspoon vanilla extract: Adds a warm, sweet aroma and flavor.

DIRECTION

Step 1: Preparation

Preheat your oven to 325°F (165°C).
Grease and flour a 10-inch bundt pan or two 9×5 inch loaf pans to prevent the cake from sticking and ensure easy removal.

Step 2: Creaming the Butter and Sugar

In a large mixing bowl, use an electric mixer on medium speed to cream the butter and sugar together until light and fluffy. This process should take about 5 minutes, resulting in a light and fluffy mixture. Proper creaming is essential for a light texture in the final cake.

Step 3: Adding the Eggs

Add the eggs individually, ensuring thorough mixing after each addition until fully incorporated. This helps to incorporate air into the batter, contributing to a tender cake. Make sure each egg is mixed well before you add the next one.

Step 4: Combining Dry Ingredients

In a different bowl, combine the flour, baking soda, and salt, whisking them together thoroughly. This ensures that the leavening agent and salt are evenly distributed throughout the flour.

Step 5: Alternating Wet and Dry Ingredients

Add the flour mixture and buttermilk to the butter mixture in three parts, starting and finishing with the flour mixture. Mix well after each addition. This method helps to maintain the cake’s structure while ensuring a smooth, even batter.

Step 6: Adding Flavor

Stir in the vanilla extract. This adds depth and enhances the overall flavor of the cake.

Step 7: Baking

Pour the batter into the prepared pan(s) and use a spatula to smooth the top evenly.
Bake for approximately 1 hour 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using loaf pans, start checking for doneness at about half an hour.

Step 8: Cooling

Let the cake cool in the pan on a wire rack for 10-15 minutes. This helps the cake firm up and makes it easier to take out of the pan.
Take the cake out of the pan and let it cool completely on the wire rack.

Step 9: Serve

Once completely cool, the cake can be served as is, dusted with powdered sugar, or frosted with your favorite icing.

SERVING SUGGESTION

Your buttermilk pound cake is now ready to enjoy! Here are a few serving ideas:

Plain: The cake is delicious on its own, with a cup of tea or coffee.
Fresh Berries and Whipped Cream: Top the cake with fresh strawberries, blueberries, or raspberries and a dollop of whipped cream for a summery treat.
With a Dusting of Powdered Sugar: A light dusting of powdered sugar adds sweetness and a decorative touch.
Simple Glaze: Mix powdered sugar with a little milk or lemon juice to create a glaze, and drizzle it over the cooled cake.

TIPS FOR SUCCESS

Room Temperature Ingredients: Ensure all your ingredients are at room temperature before you start. This helps them to blend together more smoothly and evenly.
Proper Measuring: Measure your ingredients accurately. Too much flour can make the cake dense, while too much sugar can make it overly sweet.
Don’t Overmix: Stir the batter until the ingredients are just mixed. Don’t mix too much or the cake might become tough.
Check for Doneness: Ovens can vary, so check your cake for doneness a few minutes before the recommended baking time. Insert a toothpick into the center of the cake. If it comes out clean, the buttermilk pound cake is done.

STORING AND FREEZING BUTTERMILK POUND CAKE

To enjoy your buttermilk pound cake at its best, proper storage is essential. Here are some tips on how to store and freeze your cake:

Storing at Room Temperature:

Once the cake is completely cooled, wrap it tightly in plastic wrap or store it in an airtight container.
You can store the cake at room temperature for up to 3-4 days. Make sure it’s kept in a cool, dry place away from direct sunlight.

Refrigerating:

While not necessary, refrigerating your pound cake can extend its freshness.
Wrap the cake tightly in plastic wrap or place it in an airtight container before storing it in the refrigerator.
You can store the cake in the refrigerator for up to one week. Let it come to room temperature before serving to enjoy the best texture and flavor.

Freezing:

To freeze your pound cake, wrap it tightly in plastic wrap, and then wrap it again in aluminum foil to prevent freezer burn.
Put the wrapped cake into a freezer-safe bag or a tightly sealed container.
The cake can be stored in the freezer for up to 3 months. For best results, thaw the cake in the refrigerator overnight and bring it to room temperature before serving.

VARIATIONS ON THE CLASSIC BUTTERMILK POUND CAKE

The classic buttermilk pound cake recipe can serve as a base for various delicious variations. Here are some ideas to try:

1. Lemon Buttermilk Pound Cake:

Add the zest of 2 lemons and 2 tablespoons of lemon juice to the batter for a refreshing citrus flavor.
Pour over a basic lemon glaze made from powdered sugar and lemon juice.

2. Chocolate Chip Buttermilk Pound Cake:

Fold in 1 cup of mini chocolate chips to the batter for a delightful chocolatey twist.
Serve with a dusting of powdered sugar or a drizzle of chocolate ganache.

3. Coconut Buttermilk Pound Cake:

Add 1 cup of sweetened shredded coconut to the batter for a tropical touch.
Top with a coconut glaze made from powdered sugar, coconut milk, and a splash of vanilla extract.

4. Almond Buttermilk Pound Cake:

Use 1 teaspoon of almond extract instead of vanilla extract.
Top with sliced almonds before baking for added texture and flavor.

FIXING COMMON ISSUES

1. Dry Cake:

Ensure you’re not overbaking the cake. Check if it’s done a few minutes before the suggested baking time.
Make sure to measure your flour correctly. Scoop flour into your measuring cup and then level it using a knife.

2. Dense Cake:

Mixing the batter too much can make the cake dense. Stir until the ingredients are just blended together.
Make sure your butter is properly creamed with the sugar to incorporate enough air into the batter.

3. Cake Sticking to the Pan:

Properly grease and flour your pan before adding the batter.
Allow the cake to cool in the pan for 10-15 minutes before removing it to help it set and come out cleanly.

IF YOU LIKE THIS BUTTERMILK POUND CAKE

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