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 servingsAuthor: Renee Paj

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:

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.

NOTES:

Nutritional Information is an estimate

Calories
404.22

Fat (grams)
20.44

Sat. Fat (grams)
12.19

Carbs (grams)
50.30

Fiber (grams)
0.68

Net carbs
49.63

Sugar (grams)
31.12

Protein (grams)
5.27

Sodium (milligrams)
201.80

Cholesterol (grams)
105.85

https://www.reneeskitchenadventures.com/2016/06/buttermilk-pound-cake.html

Copyright © 2018 Renee's Kitchen Adventures

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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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