Aunt Dorothy'S Buttermilk Pound Cake
A rich, moist pound cake with buttery flavor and citrus hints, perfect for special occasions or casual gatherings, loved for its classic texture and aromatic extracts.
Ingredients
Instructions
- Cream margarine and sugar until light and fluffy.
- Add egg yolks one at a time, mixing well after each addition.
- Combine flour, baking powder, soda, and salt in a separate bowl.
- Gradually add the flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with the flour mixture.
- Stir in lemon, orange, and almond extracts until well incorporated.
- Beat egg whites to stiff peaks, then gently fold into the batter.
- Pour batter into two greased loaf pans.
- Bake at 350°F (180°C) for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the margarine is at room temperature before creaming with sugar. If you don't have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. To enhance flavor, consider adding a teaspoon of vanilla extract. Make sure to fold the egg whites gently to maintain the airiness of the cake.
Serving Suggestions
This buttermilk pound cake is delightful on its own, but you can elevate it by serving with fresh berries or a drizzle of lemon glaze. It pairs beautifully with Paula'S Hawaiian Cake for a themed dessert table, or enjoy it with a dollop of whipped cream and a side of coffee for a cozy afternoon treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm individual slices in the microwave for 10-15 seconds for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Dorothy'S Buttermilk Pound Cake contains roughly 116 calories, with 4g protein, 23g carbohydrates, and 1g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 773mg per serving (34% 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 butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe. Just ensure it is softened to room temperature for easy creaming. This will give the cake a richer flavor and slightly different texture.
What can I do if I don't have all the extracts?
If you're missing any of the extracts, you can either omit them or use additional vanilla extract as a substitute. The flavor will differ slightly, but the cake will still be delicious.
Why did my cake not rise properly?
If your cake didn't rise, it could be due to expired baking powder or baking soda. Always check the freshness of your leavening agents. Also, make sure to measure ingredients accurately and not overmix the batter after adding the egg whites.
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).