Buttermilk Pound Cake

December 20, 2024

45

medium

12

  • Prepare the Pan:
    • Preheat the oven to 325°F (163°C).
    • Butter a 9- or 10-inch tube pan. Line the bottom with parchment paper and butter the parchment as well. For extra crunch, coat the sides with sugar in addition to buttering the pan.
  • Sift Dry Ingredients:
    • Sift together the flour, baking soda, and salt. Set aside.
  • Cream Butter and Sugar:
    • In a large bowl, beat the butter and sugar until light and creamy, about 5 minutes.
  • Add Eggs and Flavorings:
    • Add the eggs one at a time, beating well after each addition.
    • Stir in the lemon zest, nutmeg, and vanilla extract.
  • Alternate Dry and Wet Ingredients:
    • Gradually add one-third of the flour mixture to the batter and mix well.
    • Add half of the buttermilk, mixing until incorporated.
    • Continue alternating between adding the flour mixture and buttermilk, finishing with the flour mixture.
  • Optional Garnish:
    • If desired, fold in chopped pecans, walnuts, or sliced almonds for added texture and flavor.
  • Bake the Cake:
    • Pour the batter into the prepared pan and smooth the top.
    • Bake in the preheated oven for 70 to 90 minutes. Do not open the oven door during the first hour.
    • The cake is done when it begins to pull away from the sides of the pan or when a toothpick inserted comes out clean.
  • Cool the Cake:
    • Let the cake cool in the pan for 10 minutes.
    • Remove the cake from the pan and transfer it to a wire rack to cool completely.
Reviews

Ingredients:

Adjust Servings
3cups flour all-purpose
0.25teaspoon baking soda
0.5teaspoon salt
1cup butter (8 oz.or 2 sticks)
3cups sugar white
5 eggs
1 lemon zest grated
0.5teaspoon nutmeg
2teaspoons vanilla extract
1cup buttermilk

Directions

1.
Prepare the Pan
1. Preheat the oven to 325°F (163°C). | 2. Butter a 9- or 10-inch tube pan. Line the bottom with parchment paper and butter the parchment as well. For extra crunch, coat the sides with sugar in addition to buttering the pan.
Mark as complete
2.
Sift Dry Ingredients
Sift together the flour, baking soda, and salt. Set aside.
Mark as complete
3.
Cream Butter and Sugar
In a large bowl, beat the butter and sugar until light and creamy, about 5 minutes.
Mark as complete
4.
Add Eggs and Flavorings
1. Add the eggs one at a time, beating well after each addition. | 2. Stir in the lemon zest, nutmeg, and vanilla extract.
Mark as complete
5.
Alternate Dry and Wet Ingredients
1. Gradually add one-third of the flour mixture to the batter and mix well. | 2. Add half of the buttermilk, mixing until incorporated. | 3. Continue alternating between adding the flour mixture and buttermilk, finishing with the flour mixture.
Mark as complete
6.
Optional Garnish
If desired, fold in chopped pecans, walnuts, or sliced almonds for added texture and flavor.
Mark as complete
7.
Bake the Cake
1. Pour the batter into the prepared pan and smooth the top. | 2. Bake in the preheated oven for 70 to 90 minutes. Do not open the oven door during the first hour. | 3. The cake is done when it begins to pull away from the sides of the pan or when a toothpick inserted comes out clean.
Mark as complete
8.
Cool the Cake
1. Let the cake cool in the pan for 10 minutes. | 2. Remove the cake from the pan and transfer it to a wire rack to cool completely.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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