Buttermilk Pound Cake with Buttercream Frosting
This recipe requires a few basic ingredients that come together to create a delightful cake. Here’s what you’ll need:
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening or more butter
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1 tbsp vanilla extract or 2 tsp vanilla and 1 tsp almond extract for a twist
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2-3 tbsp heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
Directions
Follow these straightforward steps to create your delicious Buttermilk Pound Cake:
- Step 1: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
- Step 2: In a large bowl, beat the softened butter and shortening until creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy, approximately 5 minutes.
- Step 3: Add the eggs one at a time, mixing well after each addition to incorporate fully.
- Step 4: In a separate bowl, sift together the flour, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour, mixing just until combined.
- Step 6: Stir in the vanilla extract and almond extract, if using.
- Step 7: Pour the batter into the prepared pan and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely before frosting.
Buttercream Frosting Directions
Preparing the buttercream frosting is just as easy, and here’s how:
- Step 1: Beat softened butter until creamy and pale.
- Step 2: Gradually add the powdered sugar, one cup at a time. Mix well after each addition.
- Step 3: Add the vanilla extract, salt, and 2 tablespoons of cream. Beat for 2-3 minutes until the mixture is fluffy and light.
- Step 4: Adjust the texture of the frosting as desired, adding more cream for a softer consistency or more powdered sugar for a thicker frosting.
FAQs
1. Can I use salted butter for the pound cake?
It’s best to use unsalted butter to control the amount of salt in the recipe, but you can use salted butter if you adjust the added salt accordingly.
2. How should I store the pound cake?
Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days or refrigerate for up to a week.
3. Can I freeze the pound cake?
Yes, you can freeze the pound cake. Wrap it in plastic wrap and place it in a freezer-safe bag. It can last for about 3 months in the freezer.
4. Can I add other flavors to the cake?
Absolutely! You can add citrus zest, spices like cinnamon or nutmeg, or even chocolate chips for different flavor profiles.
5. Can I make this cake ahead of time for an event?
Yes, the cake can be made a day or two ahead. Just wait to frost it until you’re ready to serve for the best texture.
Conclusion
Buttermilk Pound Cake with Buttercream Frosting is a versatile and delightful dessert that’s perfect for any occasion. With easy-to-follow steps and room for personal tweaks, this recipe is one to keep in your baking repertoire. Enjoy the process of making this delicious cake and delight your guests with its rich flavors and beautiful presentation!
