Angela'S Buttermilk Pound Cake
A rich, moist buttermilk pound cake with a tender crumb, perfect for dessert or teatime, offering classic buttery flavor with a hint of vanilla. Suitable for family gatherings.
Ingredients
Instructions
- Cream oleo and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Alternately add dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients.
- Pour batter into a tube pan.
- Bake at 325°F (163°C) for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
Ensure your butter is softened to room temperature for optimal creaming with sugar, resulting in a light and airy cake. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. This cake can also be enhanced with lemon zest or almond extract for added flavor. Remember, the key to a great pound cake is not to overmix the batter once the flour is added.
Serving Suggestions
This buttermilk pound cake is delightful on its own, but you can elevate it by serving it with fresh berries and whipped cream for a light dessert. It pairs beautifully with Summer Fruit With Cream Brown Sugar for a refreshing combination. For breakfast or brunch, serve slices alongside a cup of coffee or tea. Consider drizzling a simple glaze over the top for added sweetness.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for a week. For longer storage, consider freezing slices in a freezer-safe bag, which can last up to 3 months. To reheat, let it come to room temperature or warm slightly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Angela'S Buttermilk Pound Cake contains roughly 349 calories, with 7g protein, 56g carbohydrates, and 6g fat. It is a good source of protein (15% of the Daily Value), calcium (13% of the Daily Value), and iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use unsalted butter instead of oleo?
Yes, you can substitute unsalted butter for the oleo. Just ensure it's softened to room temperature for easy creaming. The flavor will be slightly different, but it will still yield a delicious cake.
What should I do if my pound cake is too dense?
If your pound cake turns out too dense, it could be due to overmixing the batter or using too much flour. Make sure to measure your flour accurately and mix just until combined after adding the dry ingredients. Also, ensure your baking soda is fresh to help the cake rise.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in chocolate chips, chopped nuts, or dried fruits into the batter before pouring it into the pan. However, be mindful of the additional weight these ingredients add, which might slightly alter the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).