Old Fashioned Buttermilk Pound Cake

11:16 AM

The Buttermilk Pound Cake recipe goes way back to the 50s when my Mother started making it. The star of the pound cake is the buttermilk.


LEMON BUTTERMILK POUND CAKE


Lemon Buttermilk Pound Cake is the ideal dessert for lemon lovers.  The hot lemon syrup poured over the cake is the secret to a moist, buttery dessert the whole family will love.

The Buttermilk Pound Cake recipe goes way back to the 50s when my Mother started making it. The star of the pound cake is the buttermilk.


One of my favorite and dearest recipes, which my Mother passed down to me, is this delicious Lemon Buttermilk Pound Cake. 

What is so special about pound cake is that serving it in many different ways is great. My husband likes his fresh out of the oven slathered with butter. My favorite is to put a big dollop of whipped cream and sliced strawberries on it.

Mother, on occasion, would serve it with a wonderful lemon sauce and chocolate sauce. Sometimes, I talk myself into believing that this cake is low in calories and healthy when you eat it plain. Well, it doesn't have any icing? Or "grins"!

The Buttermilk Pound Cake recipe goes way back to the 50s when my Mother started making it. The star of the pound cake is the buttermilk.

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR OLD FASHIONED BUTTERMILK POUND CAKE


Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Old Fashioned Buttermilk Pound Cake and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.


TIPS TO MAKE THE BEST OLD FASHIONED BUTTERMILK POUND CAKE


Room temperature ingredients.  Bring eggs, butter, and any other dairy ingredients to room temperature.  Take ingredients out of the refrigerator at least an hour before baking.  This will allow for maximum volume in the cake.  I like to use Imperial Pure Cane Sugar.

Use name brand ingredients as much as possible.  Store brand sugar is often finer ground and will measure more sugar per cup than needed, changing the texture of the cake.  Store brand butter contains more water and less butter fat, changing the volume of the cake batter.  Trust me, I have seen the difference numerous times when I tried to go with the store brand when baking cakes.   I like to use Land of Lakes or Kerrygold Butter.  

Beating slowly.  It is important to slowly beat the sugar and softened butter, not adding too much air while beating.  When beating it too fast, the butter will not hold up when adding the eggs, becoming too liquid.  

Beating eggs.  Add the eggs one at a time and only beat in the yolk until it disappears.  Overbeating the eggs causes the the crust on the cake to have a crumbly texture and release from the cake as it cools.

Begin and end with dry ingredients.  Always begin and end by adding the dry ingredients to the egg and butter mixture.  This will prevent the batter from curdling.  Only mix just until the batter is blended, being sure not to overmix.  Overmixing the batter once the last flour has been added will produce a tough and rubbery cake.

All cake pans are not equal.  

Grease pan.  Grease the tube pan or bundt pan with solid shortening.  I prefer to use Crisco.  Always dust with flour.  A slippery surface will keep the batter from rising to its full volume.  

Center of the oven.  Place the cake in the oven on the rack positioned in the center of the oven.  Keep the door closed until the cake has reached its maximum doneness.  After testing the cake, if it needs more time, gently close the door to prevent the cake from falling.

Use a long wooden skewer.  Use a long wooden skewer to reach down in the center of the cake to test for doneness.  Pull from the oven when a few crumbs come out on the skewer.  The cake will continue to cook after removing it from the oven, so resist putting it back in the oven.

Letting cool.  After removing the pound cake from the oven, place it on a rack and let it cool for 10-15 minutes.  The cake will become more stable when removed from the pan to a serving plate.  I do not advise leaving the cake in the pan too long. This will actually cause the cake to settle in the pan, making it more difficult to remove.

















WHAT YOU NEED TO MAKE OLD FASHIONED BUTTERMILK POUND CAKE


 POUND CAKE

Shortening
Butter 
Sugar
Eggs
Lemon extract (or vanilla extract)
Flour
Soda
Salt
Buttermilk


LEMON SYRUP

Lemons
Sugar
Water


HOW TO MAKE OLD FASHIONED BUTTERMILK POUND CAKE



POUND CAKE

Preheat oven to 325 degrees F.

Cream shortening, butter, and sugar until light and fluffy.

Add eggs, beating after each. Add lemon extract or vanilla. Beat well.

Add dry ingredients, which have been mixed, alternately with buttermilk.

Pour into a greased and floured tube pan, bundt pan or 2 loaf pan and bake for 1 hour and 5 minutes.

Remove from pan and brush with the lemon syrup.

LEMON SYRUP

Bring to a boil: Juice and grated rind of lemons, sugar, and water.

The Buttermilk Pound Cake recipe goes way back to the 50s when my Mother started making it. The star of the pound cake is the buttermilk.

WHERE YOU WILL SEE THIS RECIPE

Kay Little
Kay Little

This is a short biography of the post author and you can replace it with your own biography.

Comments

  1. Yummy cake recipe..looks wonderful..
    Tasty appetite

    ReplyDelete
  2. If this is grannies recipe its got to be fantastic looks like you aced this one... love pound cake with strawberries and whip cream but yours doenst need anything! Grandma knew best didnt she!

    ReplyDelete
  3. You are right she knew years ago what would still be in the category of grandeur! Thanks for sweet comment...you have a generation of excellent recipes too!

    ReplyDelete
  4. Wow does this look like an award winning pound cake. Delicious!

    ReplyDelete
  5. Some of the BEST!!! recipes are handed down and this one is AWESOME!!! My hubby loves lemon and this is a must try.

    ReplyDelete
  6. It's been far too long since I'm have pound cake. Looks wonderful.

    I'm hosting a weekly link up, Sweet Tooth Friday, and I'd love to have you share your recipe. http://alli-n-son.com/2011/03/10/vanilla-donuts/

    ReplyDelete
  7. I love this type of cake served along side some fresh berries

    ReplyDelete
  8. Pound cake and fresh berries is a perfect spring and summer dessert! YUMM!

    ReplyDelete
  9. This pound cake looks like it would be fantastic with some strawberries and whipped cream.

    ReplyDelete
  10. Angela5/16/2011

    This is a most amazing pound cake and it became an immediate family favorite! Best pound cake ever!
    And you are right, it can hold it's own very well, or be a solid base for ice cream (my husband's favorite), or serve as bottom for a trifle, or....or....or....endless possibilities....my favorite still is as it is, pure and simple, straight from the oven....mmmmmh!
    (Angela)

    ReplyDelete
  11. This looks fantastic. You always have the best recipes! Thanks for sharing this family fav!

    ReplyDelete
  12. Hi Kay,
    That buttermilk is going to make this recipe so delicious. Those Grandma recipes are always the best!
    Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon!
    Miz Helen

    ReplyDelete
  13. Hi K! I'm visiting via Fresh Food Friday. I'm so glad I stopped by your blog as I am always looking for new and delicious recipes. Thanks so much for sharing your granny's recipe! I can't wait to try it!

    Best wishes and happy weekend,
    Natasha.

    ReplyDelete
  14. I do love lemon. Just don't make anything lemon much or I would eat it all. My hubby is not much for lemon. Kids all flew the coop and grand kids all busy. I just eat lemon when I can limit my portions. This does look yummy.

    ReplyDelete
  15. How to print your recipes. (Buttermilk Pound Cake)

    ReplyDelete
    Replies
    1. The print button is just below the share buttons and above the comments.

      Delete

Post a Comment