Granny'S Buttermilk Pound Cake
A moist, buttery pound cake with a subtle lemon flavor, perfect for family gatherings and teatime, offering a classic, comforting taste with a tender crumb.
Ingredients
Instructions
- Cream margarine and sugar together until smooth and fluffy.
- Add lemon flavoring and mix well.
- Add eggs one at a time, beating thoroughly after each addition.
- Beat at medium speed until well combined.
- Sift dry ingredients (flour, baking powder, salt, baking soda) together.
- Alternate adding buttermilk and sifted dry ingredients to the creamed mixture, beginning and ending with dry ingredients, mixing after each addition.
- Pour batter into a prepared tube pan.
- Bake at 350°F for approximately one hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Ensure the eggs are at room temperature for better incorporation into the batter. Sifting the dry ingredients helps prevent lumps and creates a lighter cake texture.
Serving Suggestions
This pound cake is delicious on its own, but you can enhance it with a dusting of powdered sugar or a drizzle of lemon glaze. It pairs beautifully with fresh berries and whipped cream for a delightful dessert. For a comforting snack, enjoy it with a cup of tea or coffee. Consider serving it alongside Almond-Crusted Cranberry Apple Bread for a delightful brunch spread.
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 2 months. To reheat, simply thaw at room temperature or place in a preheated oven at 350°F for about 10 minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Buttermilk Pound Cake contains roughly 392 calories, with 7g protein, 77g carbohydrates, and 7g fat. It is an excellent source of calcium (29% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1481mg per serving (64% 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 plain flour is recommended for the best texture, you can experiment with cake flour for a lighter crumb. However, avoid using whole wheat flour as it may make the cake denser and alter the flavor.
What can I do if my cake is too dry?
If your pound cake turns out dry, it may be due to overbaking. To remedy this, consider brushing the cooled cake with a simple syrup made from equal parts sugar and water. This will add moisture and sweetness to the cake.
How can I add more flavor to my pound cake?
To add more depth of flavor, try incorporating vanilla extract or almond extract along with the lemon flavoring. You can also mix in citrus zest or spices like nutmeg for an aromatic twist.
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).