Buttermilk Pound Cake
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!
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!