Classic Southern Pound Cake

Introduction

Classic Southern Pound Cake with Buttermilk

The Classic Southern Pound Cake with Buttermilk is a delicious and traditional dessert loved by many. This moist and buttery cake is the perfect treat for any occasion, whether it’s a family gathering, a celebration, or a casual dessert to enjoy at home. Made with simple ingredients and a touch of Southern charm, this recipe brings out the rich flavors and tender texture that make pound cake so delightful.

Detailed Ingredients with Measures

A Few Simple Ingredients

To create this scrumptious pound cake, you will need the following ingredients:

– Granulated sugar
– Unsalted butter at room temperature
– Large eggs
– All-purpose flour
– Baking soda
– Buttermilk
– Vanilla extract

Prep Time

Preparation Made Simple

The preparation process for this cake doesn’t require expert baking skills, making it an excellent recipe for both beginners and experienced bakers. With just a few easy steps, you can create a pound cake that’s full of flavor and perfectly baked. Simply combine the ingredients, mix to the right consistency, and bake to golden perfection.

Cook Time, Total Time, Yield

Time to Bake and Enjoy

This Classic Southern Pound Cake has a cook time of approximately 1 hour and 15 minutes. The total time, including preparation, is about 1 hour and 30 minutes. The recipe yields a generous portion of cake, serving around 10 to 12 people, making it ideal for group gatherings or saving slices for later enjoyment.

Perfectly Balanced Dessert

Whether served plain, dusted with powdered sugar, or paired with fresh fruits or a dollop of whipped cream, this pound cake is sure to impress. Its rich buttery flavor and moist texture, combined with a touch of buttermilk tanginess, create a well-balanced dessert that’s as satisfying as it is comforting.

Enjoy baking this timeless Southern classic with your loved ones and share the sweet tradition of a homemade pound cake!

Detailed Directions and Instructions

Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 325°F.
2. Grease and flour a 10-inch tube pan or bundt pan to prevent sticking. Set it aside.

Step 2: Cream Butter and Sugar

1. Place softened unsalted butter in a large mixing bowl.
2. Add granulated sugar to the butter.
3. Using an electric mixer at medium speed, cream or beat the butter and sugar together until the mixture turns light and fluffy (about 4-5 minutes).

Step 3: Add Eggs Gradually

1. Crack the eggs into a separate bowl to ensure no shell pieces are included.
2. Add the eggs one at a time to the creamed butter-sugar mixture, beating well after each addition to fully incorporate them.

Step 4: Combine Dry Ingredients

1. In a medium bowl, sift together all-purpose flour, salt, and baking soda.
2. Stir to combine evenly.

Step 5: Mix in Dry Ingredients and Buttermilk

1. Gradually add the sifted dry ingredients to the creamed mixture in thirds, alternating with the buttermilk.
2. Begin and end with the dry ingredients (e.g., dry, buttermilk, dry, buttermilk, dry).
3. Mix slowly and do not overbeat.

Step 6: Add Vanilla

1. Pour in the vanilla extract and gently stir it into the batter until fully incorporated.

Step 7: Transfer Batter into Prepared Pan

1. Pour the finished batter evenly into the prepared tube or bundt pan.
2. Smooth the top of the batter with a spatula.

Step 8: Bake the Cake

1. Place the pan into the preheated oven.
2. Bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool the Cake

1. Once baked, remove the pan from the oven and let the cake cool in the pan for about 10-15 minutes.
2. Carefully turn the cake out onto a wire rack to cool completely before slicing.

Step 10: Serve and Enjoy

1. Slice the pound cake with a sharp knife.
2. Optionally, serve as is or with your preferred toppings, such as powdered sugar, fresh berries, or whipped cream.

Notes

Note 1: Buttermilk Substitution

– If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. Let it sit for 5-10 minutes before using.

Note 2: Accurate Measurements

– For the best results, use measuring cups for dry ingredients and liquid measuring cups for liquids.

Note 3: Room Temperature Ingredients

– Bring all ingredients, including butter, eggs, and buttermilk, to room temperature prior to mixing to ensure a smooth batter.

Note 4: Storage Tips

– Store the cooled pound cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 7 days.
– The cake can also be frozen. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw at room temperature before serving.

Note 5: Avoid Overmixing

– Mix the batter just enough to combine the ingredients. Overmixing can cause a dense and dry texture.

Note 6: Test for Doneness

– If unsure whether the cake is done, check by inserting a toothpick into the thickest part of the cake. If it comes out clean or with just a few crumbs, it is done.

Note 7: Pan Choice

– Using the correct 10-inch tube or bundt pan is important for even baking. Smaller or larger pans may affect cooking time and texture.

Cook Techniques

Properly Creaming Butter and Sugar

Creaming the butter and sugar is a key step to creating a light and fluffy pound cake. Beat the butter and sugar together until the mixture is pale and creamy. This incorporates air into the batter, which helps with the cake’s texture.

Adding Eggs One at a Time

Add the eggs to the batter one at a time, ensuring that each is fully incorporated before adding the next. This technique ensures a smooth and evenly mixed batter.

Alternating Dry and Wet Ingredients

When adding the dry ingredients and buttermilk, alternate between the two, starting and ending with the dry ingredients. This ensures the batter mixes evenly without overmixing, which is critical for the cake’s texture.

Scraping Down the Bowl

Frequently scrape down the sides and bottom of the mixing bowl during the preparation process to ensure all ingredients are fully incorporated.

Greasing and Flour Dusting the Pan

Thoroughly grease the pan with either butter or cooking spray, then dust it with flour. This helps the cake release easily once baked.

Low and Slow Baking

Bake the cake at a lower temperature for a longer time. This helps create an even bake and prevents the outside from over-browning before the inside is fully cooked.

Cooling the Cake

Let the cake cool in the pan for about 10-15 minutes after baking. Then, invert it onto a wire rack to cool completely. This prevents the cake from becoming soggy and ensures it holds its shape.

FAQ

Why is my pound cake dense?

Density in pound cakes can occur if the butter and sugar are not creamed properly or if the batter is overmixed. Follow the recommended techniques for best results.

Can I substitute buttermilk with regular milk?

While buttermilk adds a unique tang and moistness to the cake, you can substitute it with a mixture of regular milk and lemon juice or vinegar if necessary.

How do I know when the cake is done?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.

Can I make this cake ahead of time?

Yes, this cake can be made a day or two ahead. Wrap it tightly in plastic wrap or store it in an airtight container to maintain freshness.

Why did my cake stick to the pan?

If the pan wasn’t properly greased and floured, the cake may stick. Ensure the pan is thoroughly prepared before adding the batter.

Can I freeze the pound cake?

Yes, wrap the cake tightly in plastic wrap and then in aluminum foil. Place it in an airtight container or freezer-safe bag, and it can be frozen for up to three months.

What’s the best way to store this cake?

Store the pound cake in an airtight container at room temperature for up to a few days. For longer storage, refrigerate or freeze it.

Conclusion

The Classic Southern Pound Cake with Buttermilk is a timeless dessert that offers a perfect balance of moistness, sweetness, and flavor. Its rich and tender texture makes it a delightful treat that stands out as a crowd-pleaser for any occasion. Whether served plain or paired with toppings like fresh berries, ice cream, or whipped cream, this cake captures the essence of Southern baking tradition. With minimal ingredients yet maximum taste, it’s an effortless yet rewarding dessert worth trying.

More recipes suggestions and combination

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