This old fashioned buttermilk pound cake recipe is the best moist pound cake recipe out there! Combine the zest of lemon and the zing from the buttermilk and once you’ve had this cake you’ll discover its better than the rest!
Buttermilk pound cake is the after school treat I remember fondly. My mother always made this recipe in an old bundt pan and sliced it up according to each of the mound shapes from the pan to freeze in little individual packages for us to snack on.
This recipe is actually my Nana’s. Once you’ve tried nanas old fashioned buttermilk pound. cake you truly won’t ever go back. This is the desert that reminds me more of my nana than any other food, including her Christmas Eve Meat Pie (Tourtierre) and Sparkling Apple Jelly she makes in the fall.
What makes this pound cake so delicous is the tangy of the buttermilk mixed with the sweetness of the lemons.
HOW TO MAKE BUTTERMILK POUNDCAKE
Preheat the oven to 325 F.
Cream the butter, sugar, lemon extract or lemon juice, vanilla and optional nutmeg together on medium speed in an electric mixer such as my favourite Kitchen Aid below.
Try making butter from scratch for a full buttermilk experience. It’s actually quite easy and a great option if you don’t currently have buttermilk. Just whip whip cream in the mixer on high past the point of whip cream until you have butter.
Separate the buttermilk from the butter and you’ve made two ingredients from the list from one!
Beat in the eggs one at a time. This recipe calls for 4 eggs.
What also makes this cake stand out is the yellow colour. I’ve found using our farm fresh eggs from our chickens really helps brighten the cake. There’s nothing like the added yellow hue from free range heritage chickens. When the chicken start laying again in the spring, my go to recipe is always pound cake.
Dissolve the baking soda in the pre-measured buttermilk. If it’s the holiday season, try switching out buttermilk for egg nog for a fun festive alternative!
Add the flour alternatively with the buttermilk to the batter mixture.
Prepare the pan by greasing and flouring the bundt pan. Fill with batter, wiping clean any messy edges.
It wouldn’t be old fashioned buttermilk pound cake without the shape of the bundts from a bundt pan! I’m sorry anything made in a bundt pan is not a new age recipe and it’s about as traditional as it’s going to get.
Bake at 325 for 1 hour or until cake starts to pull away from the side and toothpick comes out clean. Remove from oven and cool completely on a wire rack.
OPTIONAL STEP SEVEN
To turn this cake from an everyday snack to a cake worthy of celebrating I suggest making a glaze. Enhance the lemon flavour and sweetness of the cake by mixing 1 cup of powered sugar with a few tablespoons of lemon juice for a consistency similar to liquid glue.
Pour glaze on cake while still warm.
Like any dessert, it’s always best served with vanilla ice cream. (Or is that just me?)
EQUIPMENT NEEDED FOR BUTTERMILK POUND CAKE
BUTTERMILK POUND CAKE RECIPE
Buttermilk Pound Cake
- Bundt Pan
- Mix Master
- 2 1/2 Cups Sugar
- 1 Cup Butter
- 4 Eggs
- 1/2 tsp Baking Soda
- 1 Cup Buttermilk
- 3 Cups Flour
- 1 tsp Lemon extract
- 1 tsp vanilla
- 1 tsp nutmeg (optional)
- Cream the Butter, sugar, lemon, vanilla and optional nutmeg together on low speed in a mix master.
- Beat in the eggs 1 at a time.
- Disolve the baking soda in the premeasured buttermilk.
- Add the flour alternatively with the buttermilk
- Pour the cake batter into a sprayed bundt pan
- Bake at 325 for 1 hour or until toothpick comes out clean
MORE OLD FASHIONED DESSERT RECIPES
Apple Pie is by far THE best desert. Who doesn’t love apple pie? Warm sweet apples, hints of cinnamon and vanilla, and a buttery flaky crust. Learn how to make homemade apple pie from scratch and you’ll be asked to make the pie for all the potlucks and family dinners.
This Vintage Chocolate Cake recipe originates from my great grandmother during the Depression Era, when ingredients were limited. This chocolate cake is a super simple from scratch recipe also known as Boiled Chocolate Cake.