Buttermilk Pound Cake.
I am a total sucker for pound cake!
So Friday – after a long, difficult week – I decided to do some baking therapy and teach my 16-month old granddaughter how to bake her first cake. It was so fun to put her sweet little apron on for the first time that was a baby gift from a kind friend who knew it would surely get a lot of use.
We made this AMAZING pound cake from a recipe recently shared with me by a dear blog-following friend, Dena, who originally found it from Taste of Home.
The original recipe called for using 1 teaspoon of vanilla. Dena changed it up by using almond and lemon extract. I tweaked it a smidge further by using fresh lemon zest and lemon juice. Dena makes hers in two loaf pans (which you surely can too – and adjust the baking time to 40-50 mins), but we made ours in a fluted Bundt pan and enjoyed with some fresh strawberries.
This recipe is so wonderful. It is not super heavy like many pound cakes. In fact, it is almost a bit light and airy. But it is also dense enough to be super moist. I love the way the edges turned out a bit crispy and the center moist and tender.
My granddaughter loved it too, so she got to take half of it home to share with Mommy and Daddy.
It snow flurried most of the day and was so cold, so it was the perfect day for us to hang out, have the oven on for an hour, and enjoy the aroma and taste of this delicious, comforting cake.
Thanks so much for sharing Dena! This recipe is a real winner!
Buttermilk Pound Cake
- 1 cup (2 sticks) butter, softened
- 2 1/2 cups sugar
- 4 eggs
- 1 tsp almond extract
- Lemon – zest of whole, juice of half (approx. 1 Tbsp.)
- 1/4 tsp baking soda
- 3 cups flour
- 1 cup buttermilk (or 1 cup milk + 1 Tbsp white vinegar left to sit for 5 min.)
- Powdered sugar for dusting on top
Cream butter and sugar in electric mixer until light and fluffy. Add eggs, one at a time, beating well. Beat in almond extract, zest of 1 fresh lemon, and juice of half of a fresh lemon (approx. 1 Tbsp). Add baking soda and 1 1/2 cups flour. Mix just until incorporated. Pour in half of milk, and beat just until combined. Gently beat in remaining 1 1/2 cups flour followed by second half of milk.
Pour batter into greased and floured 10″ fluted tube (Bundt) pan. Bake for approximately one hour or until toothpick inserted into the center comes out clean. Cool in pan 15 mins, then remove to wire rack to cool completely. Dust with powdered sugar.
Cheers & Hugs,