This deliciously moist buttermilk pound cake, covered in a luscious lemon glaze, is the ultimate holiday dessert. It reminds me of how my grandmother used to bake pound cakes all the time, filling the kitchen with warmth and love. The tangy-sweet glaze perfectly complements the buttery cake, making it an irresistible treat for any gathering. Its classic taste and beautiful presentation are sure to impress family and friends!
Ive been working on this recipe for a year now and I finally got it right. Pound Cake recipe, was a recipe that my grandmother gave me with a few additional here and there. Still a recipe filled with love and tradition. If you’re looking for an easy, quick, light and fluffy dessert to bring to a gathering that everyone will love, this is the recipe for you! Covered with a lemon glaze, this cake is moist, delicious and a holiday classic!
Buttermilk Pound Cake Ingredients:
The great thing about this Buttermilk Pound Cake Recipe, all the ingredients are accessible and things you may have lying around your home. That’s the beauty in this recipe. Being able to open a cabinet and put together the best pound cake you’ve had. Traditionally, most people use milk for this recipe, but I find that using buttermilk adds more moisture and with the addition of Vanilla Bean Paste, adds tons of flavor and those beautiful vanilla speckles.
- Buttermilk: Buttermilks keeps the cake moist as well as flavor and smoothness.
- Salt: Use to balance all the sweetness in this dish, just a pinch will work.
- Vanilla Bean Paste: My favorite ingredients, adds tons of amazing flavor as well as vanilla speckles throughout the cake.
- Flour: Used to build the batter for your pound cake recipe.
- Eggs: Eggs are used to keep the cake moisture as well as a binder to help the cake hold its shape.
- Sugar: Very essential in this dish as it adds tons of sweetness to create the ultimate dessert.
- Lemon: Used to balance and add a tang to the glaze used to coat the pound cake.
- Heavy Cream: Adds a rich and creamy texture to the glaze.
- Powdered Sugar: Adds much needed sweetness to the glaze and balances the acidity of the lemon juice.
Buttermilk Pound Cake Recipe:
- Preheat your oven to 325°F and prepare your workspace.
- Start by sifting the flour into a large mixing bowl, then stir in the baking powder and salt to ensure even distribution.
- In a smaller bowl, whisk together the buttermilk and vanilla bean paste until the mixture is smooth and well combined.
- Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for 5 to 7 minutes, or until the mixture becomes pale, light, and fluffy.
- Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next.
- Reduce the mixer speed and alternate adding the dry flour mixture and the buttermilk mixture in small portions, starting and finishing with the flour. Mix just until combined after each addition to avoid overworking the batter.
- Generously coat a bundt pan with Baker’s Joy or a similar non-stick spray to prevent the cake from sticking. Pour the batter evenly into the pan, smoothing the surface.
- Place the pan in the oven and bake for approximately 90 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
- Once baked, let the cake cool in the pan for 10 to 15 minutes.
- Gently inverting it onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, heavy cream, and the juice from half a lemon in a small bowl until smooth. Drizzle the lemon glaze evenly over the top of the cooled cake. Slice, serve, and enjoy every bite!
FAQ
What makes buttermilk pound cake so moist and tender?
- Buttermilk adds acidity to the batter, which reacts with the baking powder, helping the cake rise and stay soft. It also adds a creamy texture and enhances the overall moisture of the cake.
Can I use vanilla extract instead of vanilla bean paste?
- Yes, you can substitute vanilla extract in equal amounts. However, vanilla bean paste provides a richer flavor and those signature vanilla bean specks in the batter.
How do I know when the cake is done baking?
- Insert a toothpick or skewer into the thickest part of the cake. If it comes out clean or with a few crumbs, the cake is ready. Over baking can make the cake dry, so check it towards the end of the recommended baking time.
Why is sifting the flour important?
- Sifting the flour removes lumps, aerates it, and ensures even mixing with the baking powder and salt. This helps create a light, fluffy texture in the cake.
Why does my pound cake have cracks on the top?
- Cracks are normal in pound cakes due to the dense batter and long baking time. They don’t affect the flavor or texture and can be easily hidden with glaze or powdered sugar.
Storing Buttermilk Pound Cake
- Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature before serving.
Buttermilk Pound Cake
Equipment
- Stand Mixer or Hand Mixer
- Bundt Pan
Ingredients
- 2 Cups Buttermilk
- 3 Cups Sugar
- 3 Sticks Butter Softened
- 2 Tbsp Vanilla Bean Paste
- 3 Cups All Purpose Flour Sifted
- 1 Tsp Salt
- 1/2 Tsp Baking Powder
- 5 Eggs Jumbo
- 1/2 Cup Heavy Cream
- 1 1/2 Cup Powdered Sugar
- Bakers Joy
- 1/2 Lemon
Instructions
- Preheat the oven to 325°F.
- In a large bowl, sift the flour, then add the baking powder and salt. Whisk to combine. In a separate small bowl, mix together the buttermilk and vanilla bean paste until well blended.
- Using a stand mixer, cream the butter and sugar on medium speed for 5-7 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually alternate adding the flour mixture and the buttermilk mixture to the batter, beginning and ending with the flour.
- Thoroughly coat a bundt pan with Baker’s Joy to prevent sticking. Pour the batter evenly into the pan and bake for 90 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10-15 minutes. Carefully flip cake onto a baking rack.
- In a mixing bowl, add in powdered sugar, heavy cream and juice of half a lemon, mix well.
- Cover top of cake with lemon glaze, serve and ENJOY!
