Old Fashioned Buttermilk Pound Cake

11:16 AM

The Buttermilk Pound Cake recipe goes way back to the 50s when my Mother started making it. The star of the pound cake is the buttermilk.


LEMON BUTTERMILK POUND CAKE


Lemon Buttermilk Pound Cake is the ideal dessert for lemon lovers.  The hot lemon syrup poured over the cake is the secret to a moist, buttery dessert the whole family will love.

The Buttermilk Pound Cake recipe goes way back to the 50s when my Mother started making it. The star of the pound cake is the buttermilk.


One of my favorite and dearest recipes, which my Mother passed down to me, is this delicious Lemon Buttermilk Pound Cake. 

What is so special about pound cake is that serving it in many different ways is great. My husband likes his fresh out of the oven slathered with butter. My favorite is to put a big dollop of whipped cream and sliced strawberries on it.

Mother, on occasion, would serve it with a wonderful lemon sauce and chocolate sauce. Sometimes, I talk myself into believing that this cake is low in calories and healthy when you eat it plain. Well, it doesn't have any icing? Or "grins"!

The Buttermilk Pound Cake recipe goes way back to the 50s when my Mother started making it. The star of the pound cake is the buttermilk.

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR OLD FASHIONED BUTTERMILK POUND CAKE


Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Old Fashioned Buttermilk Pound Cake and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.


TIPS TO MAKE THE BEST OLD FASHIONED BUTTERMILK POUND CAKE


Room temperature ingredients. ts Bring eggs, butter, and any other dairy ingredients to room temperature.  Take ingredients out of the refrigerator at least an hour before baking.  This will allow for maximum volume in the cake.  I like to use Imperial Pure Cane Sugar.

Use name brand ingredients as much as possible.  Store brand sugar is often finer ground and will measure more sugar per cup than needed, changing the texture of the cake.  Store brand butter contains more water and less butter fat, changing the volume of the cake batter.  Trust me, I have seen the difference numerous times when I tried to go with the store brand when baking cakes.   I like to use Land of Lakes or Kerrygold Butter.  

Beating slowly.  It is important to slowly beat the sugar and softened butter, not adding too much air while beating.  When beating it too fast, the butter will not hold up when adding the eggs, becoming too liquid.  

Beating eggs.  Add the eggs one at a time and only beat in the yolk until it disappears.  Overbeating the eggs causes the the crust on cake to have a crumbly texture and releasing from the cake as it cools.

Begin and end with dry ingredients.  Always begin and end by adding the dry ingredients to the egg and butter mixture.  This will prevent the batter from curdling.  Only mix just until the batter is blended, being sure not to overmix.  Overmixing the batter once the last flour has been added will produce a tough and rubbery cake.

Tube pans and bundt pans are not equal.  Tube pans have straight and high sides. Bundt pans are shallow and have fluted sides.  Although each pan is 10 inches in diameter, each pan does not hold the same volume of batter.  Some tube pans can hold 10 cups of batter up to 16 cups of batter.  To ensure that the cake batter will fit your pan, use a cup measure to know how much batter each pan will hold.

Grease pan.  Grease the tube pan or bundt pan with solid shortening.  I prefer to use Crisco.  Always dust with flour.  A slippery surface will keep the batter from rising to its full volume.  

Center of the oven.  Place the cake in the oven on the rack positioned in the center of the oven.  Keep the door closed until the cake has reached its maximum doneness.  After testing the cake, if it needs more time, gently close the door to prevent the cake from falling.

Use a long wooden skewer.  Use a long wooden skewer to reach down in the center of the cake to test for doneness.  Pull from the oven when a few crumbs come out on the skewer.  The cake will continue to cook after removing it from the oven, so resist putting it back in the oven.

Letting cool.  After removing the pound cake from the oven, place it on a rack and let it cool for 10-15 minutes.  The cake will become more stable when removed from the pan to a serving plate.  I do not advise leaving the cake in the pan too long. This will actually cause the cake to settle in the pan, making it more difficult to remove.

















WHAT YOU NEED TO MAKE OLD FASHIONED BUTTERMILK POUND CAKE


 POUND CAKE

Shortening
Butter 
Sugar
Eggs
Lemon extract (or vanilla extract)
Flour
Soda
Salt
Buttermilk


LEMON SYRUP

Lemons
Sugar
Water


HOW TO MAKE OLD FASHIONED BUTTERMILK POUND CAKE



POUND CAKE

Preheat oven to 325 degrees F.

Cream shortening, butter, and sugar until light and fluffy.

Add eggs, beating after each. Add lemon extract or vanilla. Beat well.

Add dry ingredients, which have been mixed, alternately with buttermilk.

Pour into a greased and floured tube pan, bundt pan or 2 loaf pan and bake for 1 hour and 5 minutes.

Remove from pan and brush with the lemon syrup.

LEMON SYRUP

Bring to a boil: Juice and grated rind of lemons, sugar, and water.

The Buttermilk Pound Cake recipe goes way back to the 50s when my Mother started making it. The star of the pound cake is the buttermilk.

WHERE YOU WILL SEE THIS RECIPE

Kay Little @ Cooking with K
Kay Little
Kay Little

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