Mother'S Buttermilk Pound Cake
A rich, moist buttermilk pound cake with a tender crumb, featuring subtle lemon and vanilla flavors, perfect for dessert or tea time gatherings.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, soda, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, beginning and ending with the dry ingredients.
- Stir in vanilla and lemon juice until well combined.
- Pour the batter into a well-greased tube pan.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. If you don't have buttermilk, substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. This cake can also benefit from a hint of almond extract for added depth, or try adding a zest of orange for a citrus twist.
Serving Suggestions
This buttermilk pound cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. Serve alongside a scoop of vanilla ice cream or drizzled with a simple glaze for added sweetness. It can also be enjoyed with a cup of coffee or tea, making it perfect for afternoon gatherings.
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 3 months. To reheat, slice the cake and warm in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Buttermilk Pound Cake contains roughly 453 calories, with 5g protein, 51g carbohydrates, and 2g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 529mg per serving (23% 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 salted butter instead of unsalted?
Yes, you can use salted butter, but you'll want to reduce the added salt in the recipe to about 1/4 teaspoon to avoid the cake being too salty. It's generally recommended to use unsalted butter for better control over the saltiness in baked goods.
How do I know 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.
Can I add flavors like chocolate or nuts to this recipe?
Absolutely! You can fold in chocolate chips, nuts, or even dried fruit into the batter before baking. Just be sure to adjust the baking time slightly, as added ingredients may affect the cake's cooking time.
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).