This buttermilk pound cake is a classic – moist, delicious, simple to make and so buttery. It’s an excellent addition to your recipe collection and a great way to use that extra buttermilk.
As much as I like frosting, I am partial to unpretentious cakes like pound cakes and butter cakes and sponge cakes. They are delicious on their own and don’t need anything else.
This particular buttermilk pound cake is a favourite. Moist, delicious and oh so buttery! Simple to do, too; no special techniques required. It’s also a great recipe to use extra buttermilk if you have it (I know I always do).
When I first started baking, among the many (many) things that puzzled me was why (why?) do they only sell buttermilk in 1L cartons (in and around where I live anyway)? I usually only need a cup so I always ended up with lots extra.
Baking a second cake was out of the question – there’s only me and Red at home and even though having one 9-inch, 2-layer cake each would be fun (so much fun), we prefer not having that temptation so easily within reach because we will eat those cakes. All of it.
My buttermilk workflow
So my buttermilk would usually go bad and I would feel bad because these things are not cheap. Over time though, I developed a kind of workflow. Extra buttermilk = buttermilk scones + buttermilk pancakes (coming soon on the blog) that I would just freeze and then microwave in the mornings for breakfast (or whenever, no judgements in our house).
This solution worked really well but sometimes we wanted something other than scones and pancakes. So I started exploring other buttermilk options.
Buttermilk pound cake
The best one I’ve found so far is this moist, buttery, classic buttermilk pound cake. Technically, it’s still a cake but it doesn’t have frosting on it, it’s great on its own, it has lemons in it, I eat it for breakfast, it’s delicious…is that enough reasons to bake one?
You can drizzle a lemon glaze over this too and it is just wonderful.
Key to success
What I’ve found as the key to making simple cakes spectacular is to spring for the best ingredients. In this case, look away from those budget butters and buy the best one in the store. And the best vanilla extract you can find. They will make a difference.
So whether you have extra buttermilk you want to get rid of or just craving for really delicious buttermilk pound cake that’s excellent with tea, coffee, as a snack, or for a picnic, this is the cake for you.
(Recipe adapted from All Recipes)
Did you make this buttermilk pound cake? Tell me about it in the comments section below. I’d love to hear from you. Do you prefer cakes with frosting or cakes without? Speaking of cakes, they’re all here.
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