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
Directions:
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.
Enjoy!
Cheers & Hugs,
Jodi
Looks great. Your grandaughter is a great cook!
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👍😉❤️
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Looks amazing Jodi…. !
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😉🍰
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Jodi, what a precious memory with your granddaughter! I’ve never made pound cake and this looks like the perfect first one!💗😃
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Oh Mary – you must try!!!! 🙂
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Maybe I’ll make this for Easter, Jodi!!!!
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Woohoo!
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I love love love pound cake!! I can see your little granddaughter with her apron on and helping you bake! How fun!!
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there’s a pic on my FB page 🙂 – did you see it?
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❤
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Yum, Jodi. Your grandbaby’s first memory may be cooking with her grandmama! I am sorry the week was challenging–hope things turn right around…
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that would be so wonderful 🙂 – I’m hoping this coming week is better too. Thanks for thinking of me Pam.
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Looks delicious!!! Quick question: Is there ANYTHING you’ve EVER made that hasn’t been perfectly photo worthy??? I doubt it! :o) Thanks for the recipe. I hope to try it out soon.
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Oh yes – many many things!!
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I love pound cake!! ❤️
I’ve been thinking about a dessert for Easter and this delicious cake is going to make my family very happy!! 😊🐰💕
Thanks, Jodi!
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It would be so nice for Easter!!!
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That sounds delightful – both the memory making and the cake tasting. 🙂
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🙂 hope to have many more memory making moments ❤
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Looks like the perfect cake for a birthday celebration, Jodi.
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for ANY celebration 🙂 ❤
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This will be a “BenjaGem” project this week! It has been a long, difficult week here too. Hoping to see a much better week ahead…for both of us! Thank-you!
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That is the BEST word in the world!! BenjaGem! Love it! Sorry you’ve had a difficult week too. Yes – let’s hope for a great week ahead. Hugs!
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Oh how sweet, and I love pound cakes…lemon and almond makes everything better!
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something about them – eh?! 🙂
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That looks delicious, Jodi!
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Pound cake fan too? 🙂
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A sweet memory for you both! 😊💕🍰 I love lemon cake – yours looks delish! 🍋
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a first of many I hope 🙂
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P.S. I saw a small Lemon Bundt cake at the store today and had to buy it! I know it isn’t homemade like yours, BUT it has the “essence”, just saying… and bought a few strawberries too! 🍰 xo
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☺️😜 aww. Enjooooy!
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I’m with you! I do love pound cake and this time of year with strawberries on top.
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Indeedy!!
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What a lovely cake and berry topping. A perfect dessert for a Sunday!
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Indeed ☺️❤️🍰
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Oh Jodi – this is the most delectable looking cake and the fact that you made it with your grand-daughter proudly wearing her apron for the first time (of SO many I am sure) makes it even more special. If I make this …. and since my husband is here, I need no better excuse, I will dub it Jodi and Grandy cake 🍰
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Hooray! Your hb2 is there!!!!❤️
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Il est là est moi je fait le gâteau Jodi et Grandi 😁
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❤️
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What sweet memories and a yummy cake!
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Sure is. 👍😉❤️💕
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Wow you’ve not only tried my cake, you Elevated it to “Gourmet Bakery Delicacy”. I feel famous, with those lovely Food Magazine quality photos. Perfect complimemt. Delicious isn’t it. I have an easy recipe for another cake with strawberries if you are interested, and an adult cake made with apricots, dates, and apricot brandy. Let me when & if you’re interested.
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Woohoo! Would love your recipes if they are as good as this. 👍😉
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This looks amazing!
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Thanks!! I hope you will Try it.
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