Marcy'S Buttermilk Pound Cake
Marcy's Buttermilk Pound Cake is a rich, moist dessert with delicate almond and vanilla flavors, perfect for special occasions or a comforting treat with tea or coffee.
Ingredients
Instructions
- Cream oleo and sugar together until light and fluffy.
- Add egg yolks one at a time, mixing well after each addition.
- Mix soda into buttermilk, then alternate adding it and the flour to the mixture.
- Add vanilla, almond flavoring, and salt, mixing thoroughly.
- Cut wax paper to fit the bottom of a tube pan.
- Pour batter into prepared pan.
- Bake for 1 1/2 hours at 350°F until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This will mimic buttermilk's acidity and moisture. Make sure to beat the egg whites until stiff peaks form for a lighter texture in your pound cake.
Serving Suggestions
Serve slices of Marcy's Buttermilk Pound Cake plain or lightly dusted with powdered sugar. It pairs beautifully with fresh berries or a dollop of whipped cream. For a delightful twist, drizzle some warm Apple Walnut Syrup over the top. This cake also makes a great base for a dessert trifle when layered with fruit and cream.
Storage & Reheating
After the cake cools completely, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. You can store it at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, freeze the wrapped cake for up to 3 months. To reheat, let it thaw in the fridge overnight and warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Marcy'S Buttermilk Pound Cake contains roughly 324 calories, with 6g protein, 52g carbohydrates, and 5g fat. It is a good source of vitamin C (13% of the Daily Value), protein (12% of the Daily Value), and iron (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 whole eggs instead of separating them?
Using whole eggs will change the texture of the cake, making it denser. The separated eggs help to create a lighter, fluffier pound cake. If you're looking for a quick alternative, you could try using 3 whole eggs, but the results may vary.
What can I substitute for almond flavoring?
If you don't have almond flavoring, you can substitute it with an equal amount of vanilla extract for a different flavor profile. Alternatively, hazelnut extract can also be a delightful replacement, adding a unique taste to the cake.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown. Keep an eye on it, as oven temperatures can vary!
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).