Buttermilk Cake(Pound)
A rich, moist buttermilk pound cake with a crusty top, perfect for dessert or tea time, offering a buttery flavor with subtle tang from buttermilk.
Ingredients
Instructions
- Cream the Crisco and sugar together until well combined.
- Add eggs one at a time, beating well after each addition.
- Incorporate the flour and buttermilk alternately into the mixture.
- Add 1 teaspoon of vanilla or lemon flavoring and mix thoroughly.
- Pour the batter into a prepared baking pan.
- Bake at 350°F for about one hour, or until the top is crusty and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to sift the flour multiple times before measuring. If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Adding a hint of nutmeg or cinnamon can enhance the flavor profile, making it reminiscent of flavors found in American recipes.
Serving Suggestions
This buttermilk cake is delightful served plain or dusted with powdered sugar. Consider pairing it with a fresh fruit compote or a dollop of whipped cream for added flavor. It also goes well with coffee, making it a perfect dessert alongside Mendenhall Coffee Cake for a cozy gathering.
Storage & Reheating
Store leftover buttermilk cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and refrigerate for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in the oven at 300°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Cake(Pound) contains roughly 1489 calories, with 34g protein, 304g carbohydrates, and 15g fat. It is an excellent source of protein (68% of the Daily Value), iron (68% of the Daily Value), and calcium (40% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 578mg per serving (25% 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 a different type of fat instead of Crisco?
Yes, you can substitute Crisco with an equal amount of unsalted butter or margarine. This will give the cake a richer flavor, but it may slightly alter the texture. Just ensure the butter is softened for easy creaming with sugar.
What can I add to the cake for extra flavor?
You can incorporate ingredients like lemon zest, almond extract, or even chocolate chips for a twist. Adding these can elevate the flavor of the buttermilk cake, making it a unique treat for any occasion.
What should I do if the cake is too dense?
If your buttermilk cake turns out too dense, it might be due to overmixing or not properly measuring the flour. To avoid this, mix the ingredients just until combined and use the spoon-and-level method for measuring flour.
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).