Mammaw'S Buttermilk Pound Cake
A classic, moist buttermilk pound cake with subtle citrus flavor, perfect for special occasions or with afternoon tea, offering a rich, tender crumb and golden crust.
Ingredients
Instructions
- Cream sugar and shortening in a mixing bowl until well blended.
- Add egg yolks one at a time, beating well after each addition.
- Mix in lemon or orange extract (or nutmeg if preferred).
- Sift together flour, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture.
- Beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter into a greased and floured 10-inch tube pan or two loaf pans.
- Bake at 350°F (175°C) for 1 hour and 10 minutes, or until the top is brown and firm.
- Allow the cake to cool, then remove from the pan.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until stiff peaks form before folding them into the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For an extra flavor twist, consider adding a pinch of nutmeg along with the lemon or orange extract.
Serving Suggestions
Serve slices of Mammaw's Buttermilk Pound Cake with fresh berries or a dollop of whipped cream for an extra treat. It pairs beautifully with Heavenly Jello Salad for a delightful dessert spread. For a twist, try drizzling a simple glaze over the top or serving it alongside a cup of coffee or tea.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds, just until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Mammaw'S Buttermilk Pound Cake contains roughly 303 calories, with 8g protein, 57g carbohydrates, and 5g fat. It is a good source of protein (17% of the Daily Value), iron (15% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 627mg per serving (27% 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 butter instead of Crisco in this recipe?
Yes, you can substitute butter for Crisco. Just be sure to use unsalted butter to control the salt content. The flavor will be richer, and the texture may be slightly different, but it will still yield a delicious pound cake.
What should I do if my cake is sinking in the middle?
A sinking cake can be caused by underbaking or too much moisture in the batter. Make sure to measure ingredients accurately and bake until a toothpick inserted in the center comes out clean. If your oven runs cool, you might need to increase the baking time.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in chopped nuts or chocolate chips gently after mixing in the egg whites. Just keep in mind that adding too many mix-ins may affect the cake's rise, so use them in moderation.
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).