Easy Buttermilk Pound Cake

Photo Credit: Syrup and Biscuits

This Buttermilk Pound Cake recipe is the mother of all pound cakes with a delicious subliminal taste of butter and a dense, moist texture like that of a traditional pound cake. This is by far one of the best cake recipes ever when it comes to making homemade pound cakes because it is made from simple ingredients that yield a dangerously delicious pound cake. Talk about catering to your sweet tooth without the chocolate. Cake recipes using buttermilk yield a moist texture that most regular cakes don’t have. The specialty of this sumptuous buttermilk homemade pound cake recipe lies in its tender, crumbly texture that will keep your sweet tooth satiated for days. If you don't have buttermilk handy, you can always make it at home using whole milk and vinegar. To 1 cup of milk add one tablespoon of vinegar and let it sit for five minutes. The vinegar reacts with the milk and curdles resulting to buttermilk. You can use this to any cake recipes that calls for buttermilk.

Best cake recipes like this comforting homemade pound cake are not only ideal for parties or birthdays but can also be served as a side with coffee or tea. This beautiful Buttermilk Pound Cake recipe is a fun cake to make for kids’ birthdays or just about any occasion. You can be creative and use this recipe for baking into tiny bite sized cupcakes as well. You can add a frosting or a glaze of your choice if you wish to make it into a birthday cake. Cream cheese frosting goes well with this pound cake recipe. You can also smear chocolate ganache or pour chocolate sauce on top as well. Add chocolate chips lightly or simply sprinkle chocolate shavings on top of this cake for an edgy look. You can also give this recipe a coconut twist by adding coconut milk and coconut flakes to the batter. Toasted pecans or almonds also taste incredible in this cake.

Nutrition Facts for: Easy Buttermilk Pound Cake from Syrup and Biscuits

Ingredients: Butter, sugar, eggs, cake flour, buttermilk, vanilla extract, almond extract.

* The entire recipe has been calculated for 20 servings.

* Per Serving:Calories 392, Calories from Fat 180, Total Fat 20.0g 31%, Saturated Fat 12.1g 60%, Cholesterol 98mg 33%, Sodium 162mg 7%, Potassium 70mg 2%, Carbohydrates 49.9g 17%, Dietary Fiber 0.7g 3%, Sugars 30.9g, Protein 4.8g, Vitamin A 13%, Vitamin C 0%, Calcium 3%, Iron 8%

The secret to making good pound cakes is to follow some important yet simple steps during the preparation. Always separate the eggs and only beat the yolks first. After the batter is mixed with the remaining ingredients, beat the egg whites till frothy and carefully fold into the batter right before you transfer it into the oven. This will result in a light cake with a quintessential crumbly texture of a typical pound cake. Pound cakes also yield a wonderful flavor when you add a good quality organic vanilla extract. Vanilla, just like salt acts as a taste enhancer. Nielsen-Massey is a top organic vanilla extract with no corn syrup or additives. Thank you to Jackie Garvin at the ‘Syrup and Biscuits' food blog for sharing this Buttermilk Pound Cake recipe with us. Do visit Jackie's blog for the best cake recipes for all occasions. This Buttermilk Pound Cake recipe is wonderfully tempting and a flavorsome cake recipe if you love pound cakes. Make this recipe today for friends and family!

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