There’s something undeniably comforting about a slice of Buttermilk Pound Cake. With its rich texture and subtle sweetness, this cake evokes memories of family gatherings and cozy afternoons. Whether served plain or adorned with a drizzle of glaze, this cake is a versatile treat that pairs beautifully with coffee or tea. The secret to its moist crumb lies in the buttermilk, which adds a delightful tang and keeps the cake tender. So, let’s dive into the world of Buttermilk Pound Cake and discover the magic behind this classic recipe!
Why Buttermilk Pound Cake is Worth Your Time
Buttermilk Pound Cake is not just any ordinary cake; it’s a testament to the beauty of simple ingredients combined in harmony. The balance of flavors, the texture, and the ease of preparation make it a must-try for any home baker. This cake is perfect for any occasion, whether it’s a birthday celebration, a holiday feast, or simply a treat for yourself. The best part? It gets even better the next day, as the flavors continue to meld together.
What Goes Into Buttermilk Pound Cake
Creating the perfect Buttermilk Pound Cake requires just a few key ingredients that work together to create a deliciously moist and flavorful cake. Here’s what you’ll need:
- 3 cups sugar: This sweetener balances the tang of the buttermilk and contributes to the cake’s moist texture.
- 1 cup Crisco shortening: This provides a tender crumb and adds richness to the cake.
- 5 large eggs: Essential for structure and moisture, eggs also help with leavening.
- 1 cup buttermilk: The star of the show, buttermilk adds a subtle tang and keeps the cake moist.
- 1 tsp baking soda: This helps the cake rise and gives it a light texture.
- 3 cups all-purpose flour: The foundation of the cake, providing structure and stability.
- 1 tsp cake batter flavor: This flavoring enhances the overall taste, giving the cake a delightful aroma.
Gear Up: What to Grab
Before you start baking, gather the following tools to make the process seamless:
- Mixing bowls: You’ll need a large bowl for combining ingredients and a smaller one for eggs.
- Measuring cups and spoons: Accurate measurements are crucial for baking success.
- Electric mixer: A stand or hand mixer will make creaming the shortening and sugar easier.
- Rubber spatula: Perfect for scraping down the sides of the bowl and ensuring everything is well mixed.
- Bundt or loaf pan: Choose your preferred shape for baking your pound cake.
- Cooling rack: Essential for allowing your cake to cool evenly after baking.
Mastering Buttermilk Pound Cake: How-To
Now that you have everything ready, let’s walk through the steps to create a delightful Buttermilk Pound Cake.
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). This ensures your cake bakes evenly throughout.
Step 2: Prepare the Pan
Grease your bundt or loaf pan with Crisco shortening and lightly dust it with flour. This will help your cake release easily after baking.
Step 3: Cream Shortening and Sugar
In a large mixing bowl, combine 1 cup of Crisco shortening with 3 cups of sugar. Use your electric mixer to cream them together until the mixture is light and fluffy, about 5 minutes.
Step 4: Add Eggs
Beat in the 5 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This step is crucial for a smooth batter.
Step 5: Mix in Buttermilk and Flavoring
Once the eggs are well blended, add in 1 cup of buttermilk and 1 teaspoon of cake batter flavor. Mix until everything is combined.
Step 6: Combine Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of baking soda. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 7: Pour into Pan
Pour the batter into your prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Step 8: Bake
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a cooling rack to cool completely.
Budget & Availability Swaps
If you’re looking to make swaps or save some money, consider these options:
- Granulated sugar: You can substitute with brown sugar for a deeper flavor.
- Crisco shortening: Unsalted butter can be used as an alternative, although it may alter the texture slightly.
- Buttermilk: Make your own by mixing milk with a splash of vinegar or lemon juice if you don’t have buttermilk on hand.
- Cake batter flavor: Vanilla extract can be a great substitute, although the taste will differ.
Method to the Madness
The beauty of Buttermilk Pound Cake lies in its simplicity. The method is straightforward, yet the results are incredibly satisfying. The combination of creaming the sugar and shortening creates a fluffy base, while the buttermilk ensures moisture. Each step builds upon the last, culminating in a cake that is both tender and flavorful. The baking soda reacts with the acidity of the buttermilk, giving the cake its lift and lightness.
Make Ahead Like a Pro
Want to prepare your Buttermilk Pound Cake in advance? Here are some tips:
- Store the batter: You can prepare the batter a day ahead and refrigerate it before baking. Just give it a quick stir before pouring it into the pan.
- Bake and freeze: Bake the cake, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months.
- Thawing: When ready to enjoy, thaw the cake in the refrigerator overnight and bring it to room temperature before serving.
Buttermilk Pound Cake FAQs
How do I know when my Buttermilk Pound Cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also be golden brown and slightly pulling away from the sides of the pan.
Can I add flavors or mix-ins to the Buttermilk Pound Cake?
Absolutely! Feel free to add chocolate chips, nuts, or even citrus zest for a unique twist on the classic. Just be mindful of the cake’s texture; too many mix-ins can weigh it down.
What’s the best way to store leftover pound cake?
Store any leftover Buttermilk Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze as mentioned above.
Can I frost Buttermilk Pound Cake?
While Buttermilk Pound Cake is delicious on its own, you can certainly frost it! Consider using Chocolate Buttercream Frosting or a simple glaze for added sweetness.
Looking to expand your baking repertoire? Check out these delicious recipes:
The Takeaway
Baking a Buttermilk Pound Cake is an experience that rewards you with a delicious, comforting treat. With its simple ingredients and straightforward method, it’s a cake that anyone can master. Whether you enjoy it on its own or dress it up with a glaze or frosting, this pound cake is sure to become a staple in your baking repertoire. So roll up your sleeves and get ready to bake a cake that not only tastes amazing but also fills your home with the delightful aroma of homemade goodness. Enjoy every slice of your Buttermilk Pound Cake!
Buttermilk Pound Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C).
- Grease your bundt or loaf pan with Crisco shortening and lightly dust it with flour.
- In a large mixing bowl, combine 1 cup of Crisco shortening with 3 cups of sugar. Cream them together until light and fluffy, about 5 minutes.
- Beat in the 5 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add in 1 cup of buttermilk and 1 teaspoon of cake batter flavor. Mix until combined.
- In a separate bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of baking soda. Gradually add this to the wet ingredients, mixing on low speed until just combined.
- Pour the batter into the prepared pan and smooth the top. Tap gently on the counter to remove air bubbles.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then invert onto a cooling rack to cool completely.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Wrap and freeze the cake for up to 3 months for longer storage.
- Feel free to add chocolate chips or nuts for a fun twist!
