This delightful vanilla flavored Buttermilk Pound Cake is tender, moist and flavorful. So much better than the traditional heavy pound cake thanks to the addition of a little baking powder and buttermilk!
I'm so excited because this week, we welcome my favorite season, summer! This Buttermilk Pound Cake reminds me of carefree days of summer! And, summer fresh fruit compliments it perfectly!
Traditionally, pound cakes tend to be heavy, but this Buttermilk Pound Cake is moist, tender and flavorful. It has a texture more like that of the commercially prepared pound cakes, which for me, is makes this cake more desirable than it's old-fashioned counterpart.
How to make Buttermilk Pound Cake
The secret to preparing this cake is amount of the time spent creaming the butter and sugar together. You must be patient and give it the time it needs to incorporate the amount of air it requires to have that perfect crumb. I used my stand mixer with the paddle attachment to make easy work of that part of the recipe.
After the butter and sugar are totally combined and very fluffy, the rest is just mixing in until combined. Remember: Don't overwork the flour, as that can cause cakes to become tough.
Although it's optional in the recipe, I definitely suggest using a good butter flavored extract to enhance the butter flavor of the cake. If you can't find it, you can omit it, but we really enjoyed that extra punch of flavor.
Equipment needed to make Buttermilk Pound Cake
- 10 cup non-stick bundt pan
- Stand or electric mixer
- Cooking spray with added flour, such as Baker's Joy
- Measuring cups and spoons
- Liquid measuring cup
This cake is good enough to be eat plain. No frosting or powdered sugar needed. It's great served alongside some of the wonderful summer berries so you can say, welcome summer too!
Buttermilk Pound Cake, Pound Cake
Dessert, Cake
American
Yield: 10 servings
Buttermilk Pound Cake
prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins
A not too heavy pound cake thanks to the addition of buttermilk. A lovely pound cake with rich, buttery flavor and a nice tender crumb.
ingredients:
- 2 cups all purpose flour (240 grams)
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- 1 TBSP pure vanilla extract
- 3/4 cup low-fat buttermilk
- 1/2 tsp. butter-flavored extract (optional)
instructions:
- Preheat oven 325 degrees F. Spray a non-stick bundt pan (10 cup) with cooking spray with flour (such as Baker's Joy).
- In a medium bowl, combine the flour, baking powder, and salt with a whisk, Set aside.
- In a large bowl, beat the butter with an electric mixer 3 - 5 minutes, or until it turns light yellow and becomes fluffy. Add in the granulated sugar and beat an additional 5 minutes until very light and fluffy. Add in eggs, one at a time, beating until just incorporated after each addition. Add in vanilla extract and butter-flavored extract (if using) and mix until just incorporated.
- Alternately mix in flour mixture and buttermilk, starting with flour and ending with buttermilk until just combined.
- Pour into prepared pan and smooth out top.
- Bake for 50 - 60 minutes, or until golden brown and cake tester inserted into center comes out cleanly. Cool in pan for 10 minutes, then invert onto cake pan and cool completely before serving.
NOTES:
Nutritional Information is an estimate
Calories
404.22
404.22
Fat (grams)
20.44
20.44
Sat. Fat (grams)
12.19
12.19
Carbs (grams)
50.30
50.30
Fiber (grams)
0.68
0.68
Net carbs
49.63
49.63
Sugar (grams)
31.12
31.12
Protein (grams)
5.27
5.27
Sodium (milligrams)
201.80
201.80
Cholesterol (grams)
105.85
105.85
Copyright © 2018 Renee's Kitchen Adventures
Created using The Recipes Generator
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More Sweet Summer Treats to Love!
- Pineapple Cake
- S'mores Krispie Treats
- No Bake Lemon Cheesecake Squares
- Lemon Coconut Bars
- Gluten Free S'mores Magic Bars
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That looks SO moist!
ReplyDeleteThis looks so delicious. One of my favourite things is plain, tear it with your fingers cake. No frosting or cream at all. Just cake. Your pics are gorgeous.
ReplyDeleteWhat a fabulous summer dessert! I love pound cake---and it's SO lovely with berries!
ReplyDeleteGah! This pound cake is GORGEOUS! Looks so moist and the perfect summer dessert!
ReplyDeleteThat is one fabulous Bundt cake, Renee! Buttermilk makes the best baked goods, doesn't it?!
ReplyDeleteCan you believe I've never made pound cake?? i've got to change that! Plus I love that you made it in a Bundt pan.
ReplyDeleteThis cake is beautiful, Renee! I love how versatile pound cake can be as a dessert!
ReplyDeleteRenee can you tell me what does butter-flavored extract look like and do you get it the same place as the vanilla extract? I never heard of it and would love to use it in this lovely cake.
ReplyDeleteThanks Elbie Fourie
Hi! I purchased mine at Walmart. The company JR Watkins makes a imitation butter flavored extract. That is what I used. You can also just use the vanilla, if you can't find it.
DeleteI also added a link in the text in the post above to the extract for you!
DeleteI'll have to give this a try! I love pound cake and berries, but it does get a little too dense sometimes. An airier version sounds perfect!
ReplyDeleteSimply gorgeous! I just want to dig into my screen and grab that slice off the plate!
ReplyDeleteGood reminder, Renee, to take time to cream the butter and sugar. Buttermilk does always seems to produce a delightful crumb =) P.s. Perfect photos!
ReplyDeleteYummyĄ Simple but delicious pound cake!
ReplyDeleteSo my wife and I had a bake off and I choose this recipe, If this isn't the best cake Ive ever tried. The texture and flavor is PERFECT!. Needless to say I won of course. Definitely will be making this again.
ReplyDeleteHi Keefe! Congratulations on your win! I'm so happy you enjoyed this cake and the recipe turned out for you perfectly!
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