Buttermilk-Pound-Cake---1

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Buttermilk Pound Cake

This cake is that kind of everyday cake you want around the kitchen. The crumb is moist, tender, tangy and flavorful. This buttermilk pound cake is best enjoyed the day after it is baked and has time to develop its flavors and to allow the glaze to really seep into the cake.

Ingredients

Recipe Details

  • Yield: 6 cups of batter or 45 ounces, 1 large 9” or 10” tube pan OR 2 large loaf pans, 3 cups of batter each (6-8 Servings)
  • Course:
  1. Pound Cake: Preheat oven 325 degrees. Butter or oil pans to be used.
  2. Sift together flour, baking soda, baking powder and salt. Set aside.
  3. In a bowl on the electric mixer fitted with a paddle attachment, cream butter and sugar together.
  4. Add eggs, beating well after each addition. Stir in lemon zest and vanilla.
  5. Mix in ½ the flour mixture until it disappears into the batter. Stir in ½ the buttermilk. When the buttermilk is mixed in add the remaining ½ flour mixture. Scrap the bowl down well. Blend until flour mixture disappears into the batter, followed with the remaining buttermilk.
  6. Pour batter into prepared pan.
  7. Yields: Cupcakes- 1/3 c or 2 ½ oz per cupcake 6” x 2” cake pan- 20 ounces 8” x 2” 36 ounces 9” x 2” 46 ounces - 1 full recipe 10” x 2” 56 ounces- 1 ¼ x recipe
  8. Note: A fluted mold pan will take approximately 90 minutes, a loaf pan 60-65 minutes, cupcakes 15-20 minutes. Cake will pull away slightly from the pan and spring back when lightly touch in the middle of the cake. Let cool in the pan for 10 minutes before turning out onto a rack to cool completely.
  9. Glaze: In an electric mixing bowl mix cream cheese and lemon juice together.
  10. Blend in powdered sugar, beat until well blended, thick, and glossy. Will take about 3 – 5 minutes of mixing.
  11. Pour over cooled pound cake. This icing will firm up and dry to the touch but will be soft under the surface of the glaze.

31 thoughts on “Buttermilk Pound Cake

  1. 1 stick of butter is 1/2 cup. So you'd want 2 sticks of butter…because if you're using according to the answer given by Dot Bro, you'd be using 4 sticks to get a cup..and that's a pound of butter. Look at the packaging that wraps the stick.

  2. thank you for the responses, there are a lot of yummy American recipes but trying to get the conversions correct for English measuring cups can be a real headache.

  3. it says it!!! :P its:
    Glaze:
    4 cups powdered sugar sifted
    6-8 tablespoons lemon juice depending on desired consistency
    2 tablespoons cream cheese

    Glaze: In an electric mixing bowl mix cream cheese and lemon juice together.
    Blend in powdered sugar, beat until well blended, thick, and glossy. Will take about 3 – 5 minutes of mixing.
    Pour over cooled pound cake. This icing will firm up and dry to the touch but will be soft under the surface of the glaze.

    haha!

  4. I've always assumed it meant the weight of each ingredient, ie 1lb butter, 1lb sugar, 1lb flour and I guess 8 eggs to that amount. Have never followed a pound cake recipe though, so a pure guess. Also I'm not sure if it's an all-in-one recipe or one that requires butter & sugar beating first …

  5. Your style is really unique compared to other folks I have read stuff from.

    Thank you for posting when you’ve got the opportunity, Guess I will just bookmark this web site.

  6. I've spent 30 years looking for the ideal pound cake recipe, and this is it. Made it twice this week. I like it best made in loaf pans; the bundt seems to be less moist, perhaps because it has so much surface area.

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