Grandma Fore'S Buttermilk Pound Cake
A moist and tender buttermilk pound cake with rich vanilla or lemon flavor, perfect for special occasions or everyday indulgence for family and friends.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a tube pan or Bundt pan.
- Mix together the dry ingredients (flour, salt, soda) and set aside.
- Cream sugar and butter together with an electric mixer until light and fluffy.
- Add egg yolks one at a time, mixing well after each addition.
- Add vanilla or lemon extract to the creamed mixture.
- Alternately add dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients, mixing well after each addition.
- Beat egg whites until stiff peaks form, then gently fold into the batter.
- Pour the batter into the prepared tube or Bundt pan.
- Bake for 1 hour and 10 minutes, or until a cake tester inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using half vanilla and half lemon extract. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. Ensure your butter is at room temperature for easier creaming. Be careful not to overmix when folding in the egg whites, as this helps maintain the cake's light texture.
Serving Suggestions
This buttermilk pound cake is delightful on its own, but you can elevate it by serving slices with fresh berries and whipped cream. It pairs beautifully with Broccoli Cream Soup for a cozy meal. For a more indulgent treat, drizzle a simple glaze of powdered sugar and lemon juice over the top before serving.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake 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 a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Fore'S Buttermilk Pound Cake contains roughly 307 calories, with 6g protein, 45g carbohydrates, and 5g fat. It is a good source of protein (13% of the Daily Value), iron (10% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 890mg per serving (39% 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
Why did my pound cake not rise properly?
If your pound cake didn't rise, it may be due to overmixing the batter or using old baking soda. Make sure to measure ingredients accurately and fold in egg whites gently to retain air. Also, check your oven temperature with an oven thermometer to ensure accuracy.
Can I use a different type of pan for this recipe?
Yes, you can use a regular loaf pan or a round cake pan instead of a tube or Bundt pan. Just be sure to adjust the baking time; a loaf pan may take longer to bake through, while a round cake pan may require less time. Always check for doneness with a cake tester.
How can I add flavor variations to this pound cake?
You can incorporate different extracts, such as almond or coconut, for unique flavors. Adding a cup of chocolate chips or nuts can also enhance texture and taste. For a citrus twist, mix in the zest of an orange or lemon into the batter.
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).