Mary Beth'S Buttermilk Pound Cake
A rich, buttery pound cake with a tender crumb and subtle buttermilk tang, perfect for gatherings or as a delightful treat with coffee or tea.
Ingredients
Instructions
- Cream sugar and Crisco together until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Dissolve soda in buttermilk.
- Alternately add flour and buttermilk mixture to the creamed mixture, beginning and ending with flour.
- Add vanilla extract and mix until combined.
- Pour batter into a greased 10-inch tube pan.
- Bake at 325°F (160°C) for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before adding them to the batter. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. To enhance flavor, consider adding a pinch of nutmeg or almond extract alongside the vanilla. Be sure to thoroughly grease the pan to prevent sticking, as this cake is dense.
Serving Suggestions
This buttermilk pound cake is delightful on its own, but it pairs beautifully with fresh berries and whipped cream for a refreshing dessert. For a richer experience, serve it alongside Aunt Effie'S Chocolate Gravy. It also makes a lovely breakfast option when sliced and toasted slightly, perfect with a cup of coffee or tea.
Storage & Reheating
Once cooled, 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 place it in the freezer, where it can last for up to 3 months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Beth'S Buttermilk Pound Cake contains roughly 385 calories, with 5g protein, 48g carbohydrates, and 4g fat. It is a good source of vitamin C (11% of the Daily Value), protein (10% of the Daily Value), and dietary fiber (10% 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 fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or margarine for a richer flavor. Just make sure to cream it well with the sugar to achieve that fluffy texture. Keep in mind that the cake may have a slightly different flavor profile depending on the fat used.
What can I do if my cake sinks in the middle?
A sinking cake can be due to overmixing the batter or not baking long enough. To prevent this, mix just until combined and check for doneness with a toothpick inserted into the center. If it comes out clean, it's done; otherwise, give it a few more minutes in the oven.
Can I add flavor variations to this pound cake?
Absolutely! You can incorporate flavors like lemon zest, almond extract, or even chocolate chips for a twist. If you're feeling adventurous, try adding a layer of fruit preserves in the middle before baking, which will create a delightful surprise in every slice.
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).