Buttermilk Pound Cake
User Reviews
4.4
Buttermilk Pound Cake
Description
The cake batter is prepared by creaming butter with both brown and white sugars until light, then beating in eggs one at a time for structure and richness. Flour mixed with baking soda and salt is combined alternately with buttermilk and vanilla extract to maintain a tender crumb and prevent overmixing. The batter is baked at a moderate temperature in a greased, floured bundt pan until the cake springs back when pressed gently and edges pull away from the pan.
After cooling, the cake is topped with a glaze made by melting butter, then whisking in powdered sugar and milk until smooth, which adds a crisp but sweet finish balancing the cake’s moistness. The texture is dense yet tender, typical for pound cake, while the buttermilk adds a mild tang to the overall flavor.
Due to variations in ovens, the baking time should be monitored starting at 60 minutes to avoid overbaking and dryness. A toothpick or tester inserted should come out mostly clean with a few moist crumbs for ideal doneness. Resting the cake before glazing helps the icing set properly without running off.
Ingredients
For the cake
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 2 cups brown sugar
- 1 cup sugar
- 6 large egg
- 2 teaspoons vanilla extract
- 1 cup buttermilk
For the glaze
- 4 tablespoons butter
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
For the cake
- Preheat oven to 325 degrees. Liberally grease and flour a 9 or 10 cup bundt pan.
- Mix together the flour, baking soda, and salt. Set aside.
- Add the butter, brown sugar, and sugar to a large mixing bowl. Beat on medium speed until light and fluffy.
- Mix in the eggs, one at time, beating well after each egg.
- Add half of the flour to the mixture and stir by hand to combine, followed by half of the buttermilk mixture and the vanilla. Repeat with the remaining flour and buttermilk, mixing until the batter is just combined.
- Pour mixture into prepared pan and bake for 70-80 minutes or until the cake springs back when you touch the top and the edges begin to pull away from the side of the pan.
- Let cool in the pan for 10 minutes before turning out onto a cake plate to finish cooling.
For the glaze
- When the cake has cooled completely, add the butter to a small sauce pan over medium heat.
- When butter has melted completely, begin whisking it. It will foam up as it cooks. Continue whisking and keep a close on the butter as it begins to brown.
- Remove the butter from the heat when the liquid is golden brown.
- Whisk in the powdered sugar and milk to form a smooth glaze.
- Immediately pour glaze over the cooled cake. Glaze will set within minutes.
Notes
- To prevent dryness, check the cake’s doneness starting at 60 minutes using a toothpick tester.
- The cake should have a few moist crumbs clinging to the tester but not wet batter.
- Allow the cake to cool completely before applying the glaze for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 692kcal | 35% |
| Carbohydrates | 105g | 35% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 175mg | 58% |
| Sodium | 428mg | 18% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 76g | 152% |
| Vitamin A | 910IU | 18% |
| Calcium | 97mg | 10% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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