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 week's Sunday Supper event is all about the nostalgic recipes of summer. Those recipes that bring you back to the simpler, carefree summer days of your childhood.  I can't say exactly why this pound cake brings me back to those days, but it does. It's simply delicious! 

Traditionally, pound cakes tend to be heavy, but this version 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-fashion counterpart. 

The secret to preparing this cake is in 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.  Don't overwork the flour, as that can cause cakes to become tough. 

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. Click here to see the product I used in this cake. 

This cake is good enough to be eat plain.  No frosting or powered sugar needed.  It's great served alongside some of the wonderful summer fruit so you can say, welcome summer too!

Buttermilk Pound Cake

By Renee's Kitchen Adventures

Published 06/19/2016

Not the heavy traditional pound cake, but a lighter buttery vanilla version that goes well with fresh summer fruit.

Ingredients

• 2 cup 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 eggs, at room temperature
• 1 TBS pure vanilla extract
• 3/4 cup low-fat buttermilk
• 1/2 tsp. butter-flavored extract (optional)

Instructions

1. Preheat oven 325 degrees F. Spray a non-stick bundt pan (10 cup) with cooking spray with flour (such as Baker's Joy).
2. In a medium bowl, combine the flour, baking powder, and salt with a whisk, Set aside.
3. 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.
4. Alternately mix in flour mixture and buttermilk, starting with flour and ending with buttermilk until just combined.
5. Pour into prepared pan and smooth out top.
6. 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.

Yield: 10 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 01 hrs. 00 mins.
Total time: 1 hrs. 10 mins.
Tags: cake, dessert, vanilla, butter, pound cake, recipe, baking

Adapted from Allrecipes

Printable Recipe

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Make sure you check out all of the wonderful recipes being shared by the Sunday Supper Tastemakers today!  And a special thank you to Coleen from The Redhead Baker for hosting this yummy event. 

Beverages

• Blueberry Lavender Lemonade by Beauty and the Beets
• Natural Pink Pineapple Lemonade by Food Lust People Love

Breakfast

• Rhubarb Muffins by Wholistic Woman
• Strawberry Cream Cheese French Toast by Cindy's Recipes and Writings

Appetizers

• Gazpacho Shooters by That Skinny Chick Can Bake
• Grilled BLT Kebabs by Eat, Drink and be Tracy
• Strawberry Fruit Dip by Books n’ Cooks

Main Dishes

• Classic Shrimp Roll Sliders by Crazed Mom
• How to Cook Hot Dogs by Life Tastes Good
• Wiener Schnitzel by Caroline's Cooking

Side Dishes

• Baked Beans by Magnolia Days
• Creamy Ranch Potato Salad by Dash of Evans
• Grilled Zucchini Salad by Sunday Supper Movement
• Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
• Southern Fried Squash by Peaceful Cooking
• Spätzlesalat (German Spaetzle Pasta Salad) by Tara's Multicultural Table
• Summer's Best Tomato Cucumber Salad by Delaware Girl Eats

Desserts

• Ambrosia Salad by Angels Home Sweet Homestead
• Bavarian Almonds by Palatable Pastime
• Blueberry Cobbler by Cosmopolitan Cornbread
• Boardwalk Funnel Cake by The Redhead Baker
• Buttermilk Pound Cake by Renee's Kitchen Adventures
• DIY Drumsticks by A Mind Full Mom
• Double Corn Buttermilk Cake by What Smells So Good?
• Frosted Grapes by Culinary Adventures with Camilla
• Gluten Free S'mores Magic Bars by Cupcakes and Kale Chips
• Homemade Banana Pudding by Cooking with Carlee
• Homemade Drumsticks by Pies and Plots
• Japanese Melon Ice Cream by Ninja Baker
• Lemon Coconut Bars by The Finer Cookie
• Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
• Poke Cake by Our Good Life
• Maple Sugar Candy by Grumpy's Honeybunch
• Mom's Rhubarb Cake by Monica's Table
• Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
• Pineapple Upside Down Cake by The Freshman Cook
• Pudding Pops by Hezzi-D's Books and Cooks
• Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
• Sherbet Float by Cookin' Mimi
• Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
• Strawberry Jello Pie by Tramplingrose
• Tita’s Fruit Dessert by Basic N Delicious
• Toasted Coconut Puppy Chow by Helpful Homemade
• Watergate Salad by Flavor Mosaic

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