Buttermilk Pound Cake

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Buttermilk Pound Cake

Recipe Author Jessie Sheehan
Course Cake, Dessert
Cuisine Cake
Keyword buttermilk, cake

Ingredients

  • 1 1/2 cups all-purpose flour, more for dusting the pan 210 g
  • 1 tsp baking powder
  • 1/2 tsp table salt
  • 10 tbsp unsalted butter, softened 150 g
  • 1 cup granulated sugar 200 g
  • 2 eggs
  • 1 yolk
  • 1 1/2 tsp pure vanilla extract
  • 2/3 cup buttermilk, room temperature 160 ml
  • Confectioners’ sugar for dusting

Instructions

  • Preheat oven to 350°F [180°C] and grease a 9-by-5-by-3-in [23-by-12-by-7.5-cm] loaf pan with nonstick cooking spray or softened butter.  Line the bottom and the two short ends of the pan with parchment paper, allowing the paper to extend over the top edges of the pan, and grease again. Dust the pan with flour, knocking out any excess. 
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl and using a hand mixer, cream the butter and sugar together, on medium-high speed until light and fluffy, at least five minutes, scraping down the bowl with a rubber spatula as needed.
  • On medium speed, add the eggs and yolk, one at a time, beating after each addition for one minute. Scrape down the bowl with a rubber spatula, add the vanilla, and beat until just incorporated.
  • On low speed, add the dry ingredients to the bowl in three additions, alternating with the buttermilk, and beginning and ending with the dry. Scrape down the bowl with a rubber spatula, as needed. Stop the mixer when a few streaks of flour remain and finish mixing by hand.
  • Transfer the batter to the prepared pan, smoothing the top, and bake for 55 to 60 minutes, rotating the pan at the halfway point, until a toothpick inserted in the center comes out with a moist crumb or two. Remove the loaf from the pan once the pan is cool enough to handle, about 10 to 15 minutes. Let cool completely on a wire rack. Dust with confectioners’ sugar before serving. 
  • Serve slices with a dollop of lightly sweetened whipped cream and a handful of fresh berries.

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