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Serve up some of this buttermilk pound cake for dessert and the family will ask for more.
Buttermilk Pound Cake: From Scratch
I admit I don’t do too much baking from scratch anymore, especially cakes. I have come to actually like doctoring mixes and such. Nowadays, cake mixes taste very good and almost like homemade.
However, when I find a cake that’s just as easy, if not easier, to make from scratch, that’s something I consider a real boon.
This buttermilk pound cake uses very simple ingredients. I also bet you have all of them on hand. What’s better than that?
If you’re like me, you buy a quart of buttermilk and use maybe a cup. What do you do with the rest?
Yep, it keeps pretty well but still. I always mean to find a recipe that uses it so it doesn’t go to waste. I also mean to remind myself to have a glass of it. Strangely, I love the stuff and it’s the only milk I will drink. However, I forget to do this.
So, if you’ve got that opened quart sitting on the fridge shelf, this is a good way to use it. And if you don’t have any sitting and waiting to be used, 2 tablespoons of white vinegar or lemon juice topped up with regular milk to measure a cup is the old standby.
A Real Sweet
This pound cake is a bit on the sweet side. I’ve given the recipe as it was originally.
Since I find this cake made to recipe a bit sweet for my taste, I reduce the sugar to only 2 cups–and they’re scant cups. But I do advise making it the way it’s written the first time you make it. Tastes differ and I’m not into anything very sweet. If you’re like me, then just go ahead and reduce the sugar as I do. If you’re not sure, then try it the original way.
Buttermilk Pound Cake
- 1 cup butter softened
- 2 1/4 cups sugar
- 4 eggs room temperature
- 1 tsp vanilla
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 1 cup buttermilk
- confectioners/icing sugar for dusting optional
- Preheat oven to 325F/160C. Spray a 10-cup/2.4L bundt pan with non-stick spray.
- Cream butter and sugar in a large bowl until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Now beat in the vanilla.
- Combine flour and soda; mix well. Add alternately with the buttermilk, beginning and ending with the flour. Mix well.
- Pour into prepared pan and bake for about 60-70 minutes, or until a toothpick comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust with the confectioners sugar when completely cool if desired.