Buttermilk Pound Cake is a classic dessert that has stood the test of time with its rich, buttery flavor and dense yet tender texture. This indulgent cake has a history rooted in tradition, and its popularity has endured for generations. The combination of buttermilk and butter creates a cake that is both moist and flavorful, making it a favorite choice for special occasions and gatherings. Join us as we explore the long and detailed history of Buttermilk Pound Cake, along with its ingredients and instructions, and embark on a journey to savor the timeless flavors of this beloved dessert.

Pound cake traces its origins back to Europe, where it gained popularity in the 18th century. The name “pound cake” refers to the traditional recipe that used a pound of each main ingredient—butter, sugar, eggs, and flour. This simple and straightforward approach to baking ensured consistent results and a cake with a dense yet tender crumb.

The addition of buttermilk to the pound cake recipe adds a delightful tanginess and moisture that elevates the flavor and texture of the cake. Buttermilk, a fermented dairy product, has been used in baking for centuries, imparting a unique taste and tenderizing effect to baked goods.

Over time, variations of pound cake emerged, incorporating different ingredients and flavorings. Buttermilk Pound Cake gained popularity in the Southern United States, where buttermilk was a staple ingredient in baking. The buttermilk not only added moisture but also imparted a subtle tang that balanced the richness of the cake.

Buttermilk Pound Cake became a beloved dessert for special occasions and family gatherings, often passed down through generations. Its simplicity and versatility made it a go-to recipe for both home bakers and professional pastry chefs.

PREP: 10 MIN.

BAKE: 70 MIN. + COOLING

MAKES: 16-20 SERVINGS

INGREDIENTS

• 1 1/2 cups unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 teaspoons vanilla extract

INSTRUCTIONS

1. Preheat the oven to 325°F (165°C) and grease and flour a 10-inch tube pan or Bundt pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
6. Stir in the vanilla extract, ensuring it is evenly incorporated.
7. Pour the batter into the prepared pan, spreading it out evenly.
8. Smooth the top of the batter with a spatula to ensure an even bake.
9. Bake the cake in the preheated oven for 75-90 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.

GLAZE OR SERVE PLAIN

• You can serve the Buttermilk Pound Cake as is, dusted with powdered sugar, or drizzle with a simple glaze made from powdered sugar and milk.

NOTES:

• Buttermilk Pound Cake is a timeless dessert that embodies the rich and buttery flavors of traditional pound cake, enhanced by the tanginess and moisture of buttermilk. Its history is deeply rooted in baking traditions, and the recipe has been cherished and passed down through generations. As you savor a slice of Buttermilk Pound Cake, you can appreciate the simplicity and versatility that has made it a staple dessert for celebrations and gatherings. Enjoy the dense yet tender crumb and the delicate balance of flavors in each bite. Let the flavors transport you to a world of nostalgia and cherished memories.