Have you had a recipe that calls for buttermilk and not know what to do with the leftovers? Happens to me every time I make a chocolate cake; it calls for just 5 tablespoons of buttermilk which leaves me with the rest of the carton. What do I do with the rest?! When that happens, or actually whenever I’m craving it, I make Buttermilk Pound Cake. This pound cake is as soft as a pillow. I’ve made it with lemon glaze but it’s also perfect on its own. My parents smelled this baking as they were coming home and my Mom came right in, got a knife and finished half of the big loaf between herself and my Dad. 🙂
(If you’re wondering what that bowl of brown liquid is, it’s earl grey lavender tea glaze. It was a nice idea but it required too much icing sugar to make into a glaze and was too sweet so it didn’t go on the rest of the cakes.)
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 3 cups white sugar (as always, I reduced this to 2.5 cups of sugar)
- 6 eggs
- 1 teaspoon lemon extract (If you don’t have lemon extract, you can use fresh lemon juice like I did)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Note: This recipe makes about two and a half 9″ loaves.
- Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan. (Do not knock the pan to make the batter sink down or deflate the batter!! I did that once and it gave me a dense and harder cake instead of a fluffy one – not nice at all.)
- Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.