Buttermilk Pound Cake
This cake is decidedly not-healthy, with all the gluten, dairy, butter (a whole other dairy category), and sugar; and that is exactly how it should be. This simple and humble cake is perfect and I cannot imagine attempting to alter it to be healthier; at this point at least. I have been making this for years and it is always a hit. I think it's plain appearance doesn't necessarily excite people when you bring it to the table but then they sink their fork into it and they feel the density of it. Then the sweetness and tang hit their tongue and they realize why I rave about this recipe. Serve it with whipped cream and berries for the spring and summer and it is beautiful with caramelized cinnamon apples in the fall.
It comes together in the stand mixer (if you have one, a hand mixer would work perfectly as well) and the batter has such a beautifully sweet aroma. It is best served the day after baking or even a couple days after which is perfect for preppers like myself. For any holiday or party, like Easter in a few days, I map out a plan to prepare all the components in advance so they day of, I am not *as* crazy. So you can prep this cake on Friday night and have it loosely covered on your counter and slap the occasional hand that goes in for a nibble. I included cinnamon in this version but it is equally delicious without it. Try it with lemon zest or pumpkin spice, I love to adapt recipes to what sounds good that particular day.
Buttermilk Pound Cake
Inspired by 17 and Baking
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 3 1/2 cups all purpose flour, sifted
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 Tablespoon vanilla extract
- 1 cup buttermilk
- 2 Tablespoons lemon juice, about 1 lemon's worth
- Additional butter and flour to coat the bundt pan
- Preheat the oven to 300. Prepare the bundt pan by brushing or smearing butter all over and do a light dusting of flour everywhere. Make sure it is coated well so your cake comes out cleanly.
- Sift the dry ingredients, flour, salt, baking soda, and cinnamon together in a large bowl
- Beat the butter and drizzle in the sugar while it is mixing. Beat for a couple minutes to ensure it is creamed and combined.
- While the mixer is on, add one egg at a time, each as they are combined into the mixture. Add the vanilla, mix, then scrape down the sides.
- On the lowest speed, add 1/3 of the flour mixture, then 1/3 of the buttermilk, repeating until all combined. Lastly, add in the lemon juice with one final mix.
- Spoon the batter into the bundt pan and spread evenly.
- Bake for about 110 minutes (1 hour and 50 minutes) or until a skewer comes out clean. Let it cool in the pan for about 20 minutes then turn out and cool on a rack.
- Let it hang out for at least a day, it allows the top to get a crunchy layer that is delicious. Serve with whipped cream and strawberries
Everything gathered and ready for the mix! I combined the dry ingredients in a mesh sieve and then sifted them into a bowl.
I have started to use this bottle of lemon juice in place of buying lemons. The convenience cannot be beat and it has a much longer life. I always get a little crazy and buy like 3 pounds of lemons that I simply cannot get through. Just check the ingredient list on the lemon juice, most have added stuff. This brand was simply Organic Lemon Juice, I mean what else should be in lemon juice?!
Preparing a bundt pan has literally taken me years to perfect, I use a pastry brush to get the butter smeared in all those nooks and crannies. Then I take a couple pinches of flour and kinda throw it into the pan, then spin the pan so it gets everywhere. Do the spin over the sink so any excess flour doesn't give your kitchen a white out!
Whip up that butter, drizzle in the sugar, add eggs one at a time, add the vanilla, alternate the dry ingredients and the buttermilk, and lastly mix in the lemon juice. If you set everything out, in a line, it is super simple and comes together quickly.
dollop the batter into the bundt, it is a thick batter. Is it just me or do you always think of My Big Fat Greek Wedding when you hear the word bundt? I love that movie, the dad is seriously the Greek version of my Brazilian grandfather. Just replace everything he says about the Greeks being the best with Brazil!
Smooth the batter out so it is all even, then it is time for the oven. It takes sooooo long to bake because it is dense and the temperature is pretty low. Totally worth the wait, I promise.
Let it hang out in the pan for 20ish minutes and then turn it out carefully onto a cooling rack, where it will hang out for a couple days. I turn it out by holding the cooling rack against the top of the pan and flipping it over, maybe with a little wiggle to get that sucker out.
