Ingredients with Measurements:
- 1 1/2 cups unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Special equipment needed:
- 10-inch bundt pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 325°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and vanilla extract. Mix until just combined.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
325°F
Serving size:
12-16 servings
Nutritional information:
Calories: 520
Fat: 24g
Saturated Fat: 14g
Cholesterol: 155mg
Sodium: 230mg
Carbohydrates: 70g
Fiber: 1g
Sugar: 50g
Protein: 6g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
- If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Variations:
- Lemon Buttermilk Pound Cake: Add the zest of 2 lemons to the batter and replace the vanilla extract with lemon extract.
- Chocolate Buttermilk Pound Cake: Add 1/2 cup of cocoa powder to the dry ingredients and reduce the flour to 2 1/2 cups.
- Almond Buttermilk Pound Cake: Add 1 teaspoon of almond extract to the batter and sprinkle sliced almonds on top before baking.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Don't overmix the batter, as this can result in a tough cake.
- To prevent the cake from sticking to the pan, grease it well and dust it with flour or cocoa powder.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F oven for 10-15 minutes.
Presentation ideas:
Dust the cake with powdered sugar or drizzle it with a glaze made of powdered sugar and milk.
Garnishes:
Fresh berries, whipped cream, or a sprinkle of chopped nuts.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Reduce the baking time next time.
- If the cake is too moist, it may not have been baked long enough. Increase the baking time next time.
- If the cake sinks in the middle, it may have been underbaked or the oven temperature may have been too low. Check the oven temperature and increase the baking time next time.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash your hands and all utensils before and after handling food.
Food history:
Pound cake originated in Europe in the 18th century and was traditionally made with a pound each of butter, sugar, flour, and eggs. The addition of buttermilk adds a tangy flavor and tender texture to this classic recipe.
Flavor profiles:
Rich, buttery, and slightly tangy.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A