I’ve been making a cream cheese pound cake for years that’s a family favorite, but I’ve never tried a buttermilk pound cake. I came across this recipe and it looked too good to pass by. It didn’t disappointment! It has a great, tender crumb thanks to the buttermilk and cake flour – as well as great flavor. I’ve topped it with a lemon curd cream cheese frosting that my lil’ sis introduced me too – fantastic! It would also be lovely topped with fresh berries.
Keys to success: 1) The recipe calls for beating the batter, in total, for 11 minutes. Make sure you beat for the full amount. 2) Bring the butter, eggs and buttermilk to room temperature before mixing. 3) Don’t rely on the clock alone to determine when the cake is done – make sure you test for doneness starting at 1 hour.
Buttermilk Pound Cake recipe (adapted from “Cuisine at Home” magazine, April 2011)
12 – 14 Servings
- 3 cups cake flour
- 1/2 tsp. baking powder
- 1/4 tsp. table salt
- 2 sticks (16 Tbsp) unsalted butter, room temperature
- 2 cups sugar
- 4 eggs, room temperature
- 1 tsp. vanilla extract
- 1 cup buttermilk, room temperature
- Preheat oven to 350 F. Coat a 10-15 cup bundt pan with non-stick cooking spray (I like those that have flour added to them and that are designated ‘for baking’).
- Whisk together flour, baking powder, and salt in a bowl; set aside.*
- Cream butter in the bowl of stand mixer on medium speed until softened (You can also do this with a hand held electric mixer). With the mixer running on medium-low, slowly drizzle the sugar until all is added, about 5 minutes. Continue cream butter and sugar until sugar is dissolved, about 6 minutes more.
- Whisk eggs and vanilla together in bowl and then mix into creamed mixture in 3 or 4 batches to fully incorporate after each addition.
- Alternatively add flour mixture and buttermilk in 3 batches, starting and ending with the flour mixture.
- Transfer batter to prepared pan, smooth the top, and bake on an baking sheet until golden and a skewer inserted all the way to the bottom of the cake comes out clean, 1 – 1 1/4 hours (start checking after 1 hour). Allow cake to cool on a rack for 15 minutes; then turn out of pan onto a rack to cool completely. (I always refrigerate my cakes at least one day before I serve them, brownies too. Or at least for a few hours before serving if I’m short on time. I think they taste way better that way).
*True Confessions time: I hate messing up so many bowls so I added one cup of the flour at a time in step 5 (so I skipped step 2) and just added the powder and salt with the second cup. Same thing with the eggs in step 4. I simply added the eggs at once. I know…I’m terrible:)
Lemon Curd Cream Cheese Frosting
- 1 jar purchased lemon curd
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
- In a stand mixer or with electric beaters, beat the lemon curd and cream cheese together until combined. Add the powdered sugar and beat until combined. Frost the cake (frosting will be sticky…that’s how it is supposed to be. But oh-so-good!)
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