Ma Davis' Buttermilk Pound Cake
A rich, buttery pound cake with subtle lemon and vanilla flavors, perfect for special occasions or comforting desserts, appealing to those who love classic, moist cakes.
Ingredients
Instructions
- Cream butter and sugar until smooth and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat at medium speed with electric mixer for 2 1/2 minutes.
- Add vanilla and lemon flavorings.
- Sift dry ingredients (flour, baking powder, soda, salt) together.
- Alternately add dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients.
- Beat for 3 1/2 minutes at medium speed, do not overbeat.
- Pour batter into a greased and floured loaf pan measuring 10 x 5 x 3 inches.
- Bake in a preheated oven at 300°F for 1 hour and 10 minutes or until done.
Tips & Substitutions
For a richer flavor, use high-quality butter and fresh eggs. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar (1 cup milk + 1 tablespoon vinegar, let sit for 5 minutes). Be careful not to overbeat the batter after adding the flour; this can lead to a tough cake. Additionally, consider adding lemon zest for extra citrus notes.
Serving Suggestions
This buttermilk pound cake is delightful served plain, but you can elevate it with a dusting of powdered sugar or a drizzle of lemon glaze. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a fun twist, enjoy it alongside Aunt Babe'S Cupcakes during a gathering or serve it as a sweet ending to a meal featuring American recipes.
Storage & Reheating
Allow the pound cake to cool completely before wrapping it in plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze slices in an airtight container for up to 3 months. To reheat, simply thaw and warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Ma Davis' Buttermilk Pound Cake contains roughly 962 calories, with 2g protein, 20g carbohydrates, and 91g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 980mg per serving (43% 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 cake flour instead of all-purpose flour?
Yes, you can use cake flour for a lighter texture. However, you'll need to adjust the quantity slightly, as cake flour is more absorbent. Start with about 2 3/4 cups of cake flour and monitor the batter consistency.
What should I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or too much liquid in the batter. Ensure your oven temperature is accurate and that you’re measuring ingredients carefully. If this happens, you can still enjoy the cake as a delicious dessert, perhaps with a scoop of ice cream to balance the texture.
How can I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. If it comes out wet with batter, continue baking for a few more minutes. Keep an eye on the cake to prevent overbaking.
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).