Country Buttermilk Pound Cake
A moist, flavorful buttermilk pound cake with a hint of mace and vanilla, perfect for dessert or tea time, appealing to those who enjoy rich, classic baked goods.
Ingredients
Instructions
- Grease a 10-inch tube pan and dust well with flour.
- Shake out excess flour.
- Preheat oven to 325°F (160°C).
- Cream the butter in a large bowl for 2 minutes with an electric mixer.
- Gradually add sugar and beat until fluffy.
- Add eggs one at a time, beating after each until the yellow disappears.
Tips & Substitutions
For a richer flavor, consider using European-style butter. If you run out of buttermilk, you can easily substitute it with a mix of milk and vinegar or lemon juice, letting it sit for 5-10 minutes. To ensure your cake rises perfectly, sift the flour with the baking soda and salt before adding it to the mixture. This cake pairs beautifully with Adam'S Favorite Cookies for a delightful dessert spread.
Serving Suggestions
Serve slices of this Country Buttermilk Pound Cake with a dusting of confectioners sugar for a simple presentation. It can also be enhanced with fresh berries or a dollop of whipped cream. Pair it with a cup of coffee or tea for a delightful afternoon treat. It’s also a great addition to brunch alongside Miniature Spinach Frittatas.
Storage & Reheating
Store leftover 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. When ready to enjoy, thaw at room temperature or warm individual slices in the microwave for about 15-20 seconds for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Country Buttermilk Pound Cake contains roughly 425 calories, with 5g protein, 64g carbohydrates, and 1g fat. It is a good source of vitamin C (16% of the Daily Value), iron (11% of the Daily Value), and protein (10% 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 flour for this recipe?
While all-purpose flour is recommended for the best texture, you can experiment with cake flour for a lighter cake. However, avoid using whole wheat flour as it may alter the cake's density and moisture content.
What should I do if my cake sinks in the middle?
A sinking cake is often due to overmixing or underbaking. Ensure you mix just until combined and test for doneness by inserting a toothpick in the center; it should come out clean. If it sinks, it might still taste great, so don't worry too much!
Can I add flavors or mix-ins to this pound cake?
Absolutely! You can add chocolate chips, nuts, or dried fruits for extra flavor and texture. Additionally, consider incorporating lemon zest or spices like cinnamon for a unique twist on the traditional recipe.
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).