Aunt Mae Pearl'S Buttermilk Pound Cake
A rich, moist buttermilk pound cake with lemon extract, perfect for gatherings or a comforting dessert, showcasing classic flavors and a tender crumb.
Ingredients
Instructions
- Cream 2 cups of sugar with margarine or shortening.
- Add egg yolks, one at a time, beating well after each addition.
- Sift together flour, salt, and soda.
- Add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
- In a separate bowl, beat egg whites until stiff peaks form with remaining 1 cup of sugar. Add lemon extract.
- Fold egg whites into the batter gently until combined.
- Pour batter into a greased and floured bundt or loaf pan.
- Bake at 300°F for approximately 90 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For an extra moist cake, ensure the margarine is at room temperature before creaming with sugar. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. To add a twist, consider incorporating a tablespoon of vanilla extract along with the lemon extract. Experiment with the flour by using a gluten-free blend if needed.
Serving Suggestions
This buttermilk pound cake is delightful on its own but can be served with a dusting of powdered sugar or a glaze for added sweetness. Pair it with fresh berries or a scoop of vanilla ice cream for a delightful dessert experience. It also complements a cup of tea or coffee beautifully, making it a lovely addition to brunch or afternoon gatherings. Consider serving it alongside Buttercups (Tarts) for a sweet spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply slice individual pieces and warm them in the microwave for about 10-15 seconds or in a preheated oven at 300°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Mae Pearl'S Buttermilk Pound Cake contains roughly 1727 calories, with 32g protein, 270g carbohydrates, and 60g fat. It is an excellent source of vitamin C (73% of the Daily Value), iron (68% of the Daily Value), and protein (65% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1102mg per serving (48% 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 different types of flour for this pound cake?
Yes, while all-purpose flour is recommended for its structure, you can experiment with cake flour for a lighter texture or a gluten-free blend if needed. Just ensure the proportions are adjusted according to the flour type to maintain the cake's integrity.
What can I do if my cake doesn't rise properly?
If your pound cake doesn't rise, it may be due to over-mixing the batter or using old baking soda. Make sure to check the freshness of your baking soda and mix the batter just until combined. Also, ensure your oven temperature is accurate by using an oven thermometer.
How can I add more flavor to the cake?
To enhance the flavor of your buttermilk pound cake, consider adding citrus zest such as lemon or orange. You could also fold in chocolate chips or nuts for added texture. For a richer flavor, try substituting half of the sugar with brown sugar, which will give a deeper taste.
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).