Stell'S Buttermilk Pound Cake
Stell'S Buttermilk Pound Cake offers a moist, tender crumb with subtle lemon flavor, perfect for dessert or tea time, appealing to those who love rich, buttery baked goods.
Ingredients
Instructions
- Mix the softened butter and shortening in a large bowl.
- Add sugar and beat until smooth.
- Add eggs and buttermilk, mixing well.
- Combine remaining ingredients: sifted flour, baking powder, soda, salt, and lemon extract, then add to the mixture.
- Pour batter into a floured and greased tube pan.
- Bake at 350°F for 1 hour or until golden brown.
- Alternatively, pour into a 13 x 9-inch pan and bake for about 45 minutes.
Tips & Substitutions
For a lighter texture, ensure the butter is softened but not melted. You can substitute unsweetened applesauce for half of the butter for a healthier option. If you prefer a different flavor, consider using vanilla extract instead of lemon extract. To enhance the cake's moisture, add a tablespoon of sour cream to the batter. This recipe is versatile and pairs beautifully with Shannon'S Blueberry Muffins(Fat-Free).
Serving Suggestions
Serve the pound cake plain or dusted with powdered sugar. It pairs wonderfully with fresh berries and whipped cream for a delightful dessert. For a more indulgent treat, try serving it with a scoop of vanilla ice cream. This cake also makes a great base for a trifle or can be enjoyed alongside a cup of coffee or tea for a cozy afternoon snack.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate it for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or pop a slice in the microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Stell'S Buttermilk Pound Cake contains roughly 144 calories, with 3g protein, 28g carbohydrates, and 3g fat. It is a good source of calcium (12% 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 regular milk instead of buttermilk?
Yes, if you don't have buttermilk, you can substitute it with regular milk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using. This will mimic the acidity of buttermilk and help achieve the desired texture.
What can I do if my cake is too dry?
If your pound cake turns out dry, consider adding a simple syrup to it. Mix equal parts water and sugar, heat until dissolved, and brush it over the cake. Additionally, ensure you're not overbaking the cake, as this can lead to dryness. Keep an eye on it and test for doneness a few minutes before the suggested baking time.
Can I add mix-ins to the batter?
Absolutely! You can fold in chocolate chips, nuts, or dried fruit to the batter for added flavor and texture. Just be sure not to overload the batter; about a cup of mix-ins should be sufficient. This versatility allows you to customize the cake to your liking, making it even more enjoyable.
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).