Buttermilk Pound Cake

📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, tender buttermilk pound cake with a fine crumb and a hint of lemon. This traditional recipe creates a rich, moist cake perfect for any occasion.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	1 hour 15 mins	20 mins	1 large Bundt or tube cake

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🔪 Key Equipment

• Large tube or Bundt pan
• Electric mixer
• Large mixing bowl
• Separate bowl
• Whisk
• Wooden skewer
• Wire cooling rack

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Ingredients

Measurements	Ingredients	Prep / Notes
1 cup (2 sticks)	Butter	Softened
2 cups	Sugar	Granulated
4	Eggs	Large
3 cups	Flour	All-purpose
1/2 teaspoon	Soda	Baking
1/4 teaspoon	Salt	None
1 cup	Buttermilk	None
1 teaspoon	Vanilla Extract	None
1 teaspoon	Lemon Extract	None

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Instructions

Step 1: Prep and Cream

1. Preheat your oven to 325°F. Generously grease and flour a large tube or Bundt pan.
2. In a large bowl, cream the 1 cup (2 sticks) butter, softened, and 2 cups sugar together with an electric mixer until light and fluffy.
3. Add the 4 eggs one at a time, beating well after each addition.

Step 2: Combine Wet and Dry

4. In a separate bowl, whisk together the 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
5. On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the 1 cup buttermilk in two parts, beginning and ending with the dry ingredients. Mix only until just combined.
6. Stir in the 1 teaspoon vanilla extract and 1 teaspoon lemon extract.

Step 3: Bake and Cool

7. Pour the batter into the prepared pan.
8. Bake for 1 hour to 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean and golden brown.
9. Let the cake cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely.

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💡 Make-Ahead & Storage: Store wrapped tightly in plastic wrap at room temperature for up to 3 days, or freeze for up to 2 months.

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Original Recipe Scan