Monday, August 01, 2005

Buttermilk pound cake

I have never made a pound cake before, always fearing its richness and also my sweet-loving gluttony. This time I decided to bite the bullet (or should I say butter?) and made this as a something for my friend J whose house I will be paying a visit to. The buttermilk in the recipe makes it so tender with tight crumb. The rift on top is beautiful on the rich brown crust. The taste is very buttery and like shortbread, it is difficult to eat more than a slice in one sitting.

Buttermilk Pound Cake - makes 2 medium loaves

1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 tbsp vanilla extract

Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended. Add eggs, one at a time, beating after each addition. Add the vanilla and mix in.
Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Pour into greased and floured loaf pans. Bake at 325 degrees F (163 degrees C) for 1 hour.

It is easy to create variations to this recipe but the basic vanilla version is the best IMHO.


  1. Yikes! That looks decadently good.

  2. I agree that vanilla is the way to go, Mika. There's nothing basic about great taste!

  3. This is really good looking cake.

    So brown on the outside, & so white in the inside.. Yumilicious