Buttermilk Pound Cake Classic (Print-Friendly Format)
Tender buttermilk cake with lemon and vanilla creates a moist, golden crumb and delicately sweet flavor.
# Required Ingredients:
→ Dry Ingredients
01 -
375 g all-purpose flour
02 -
0.5 teaspoon (3 g) salt
03 -
0.25 teaspoon (1.5 g) baking soda
→ Wet Ingredients
04 -
600 g white sugar
05 -
227 g unsalted butter, softened
06 -
6 large eggs
07 -
1 teaspoon (5 ml) lemon extract
08 -
1 teaspoon (5 ml) vanilla extract
09 -
240 ml buttermilk
# How to Make It:
01 -
Preheat the oven to 165°C. Generously grease a 23–25 cm tube pan.
02 -
In a medium bowl, whisk together the flour, salt, and baking soda until evenly distributed. Set aside.
03 -
In a large bowl, use an electric mixer to beat butter and sugar until pale and fluffy.
04 -
Add eggs one at a time, beating thoroughly after each addition. Mix in the lemon and vanilla extracts until well combined.
05 -
Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Briefly beat after each addition to keep the batter smooth.
06 -
Pour the batter into the prepared tube pan. Smooth the surface with a spatula.
07 -
Bake in the preheated oven for approximately 90 minutes, or until the cake pulls away from the pan sides. Avoid opening the oven during the first hour of baking.
08 -
Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack and cool completely before serving.
# Additional Information:
01 -
Bringing all ingredients to room temperature before mixing encourages a uniform batter and even rise.