Tom'S Buttermilk Pound Cake
A rich and moist buttermilk pound cake with a tender crumb and a subtle tang from the buttermilk. Flavored with vanilla and lemon extracts, it offers a delightful citrus note. Perfect for dessert or teatime, this classic cake suits both casual and special occasions, appealing to lovers of buttery baked goods.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C).
- Mix all ingredients until well combined.
- Pour the batter into a tube pan.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan.
Tips & Substitutions
For best results, ensure your butter is softened to room temperature for easier mixing. You can substitute the buttermilk with a mixture of milk and vinegar (1 cup milk + 1 tablespoon vinegar) if needed. To enhance the flavor, consider adding a teaspoon of almond extract or using fresh lemon zest instead of lemon extract.
Serving Suggestions
This buttermilk pound cake is delightful on its own, but you can elevate it by serving with fresh berries and whipped cream. It pairs beautifully with a side of Cucumber Yogurt Salad for a refreshing contrast. For a twist, try it with a slice of American recipes like lemon meringue pie for a delightful dessert experience.
Storage & Reheating
Store the cooled pound cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature and warm in a 300°F oven for about 10-15 minutes for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Tom'S Buttermilk Pound Cake contains roughly 631 calories, with 12g protein, 116g carbohydrates, and 8g fat. It is an excellent source of vitamin C (25% of the Daily Value), protein (23% of the Daily Value), and iron (20% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 578mg per serving (25% 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 unsalted butter instead of salted butter?
Yes, you can use unsalted butter for this recipe. Just be sure to add a pinch of salt to maintain the flavor balance. Unsalted butter allows for better control over the saltiness of the cake.
What can I do if my cake is too dense?
If your pound cake turns out too dense, it might be due to overmixing or measuring the flour incorrectly. Ensure you spoon and level your flour rather than scooping directly from the bag. Mixing just until combined also helps achieve a lighter texture.
How can I tell when the cake is done baking?
To check if your pound cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time. Keep an eye on it to avoid overbaking.
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).