Buttermilk Pound Cake

I really love pound cake...because sometimes you just want your cake without all that icing or layers of sweet filling. My Mom used to make the best pound cake and the house smelled so good when it was in the oven. She used to say, you know it's going to be perfect when you see that split down the center of the top. Later, after dinner she would slice it and serve it with Vanilla ice cream and a drizzle of chocolate syrup...or with whipped cream and strawberries. I add a little lemon to mine, but you can leave it out if you like.

 

Buttermilk Pound Cake

1 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 cup butter, room temperature
1 cup sugar
2 extra large eggs, at room temperature
1/2 cup buttermilk (see note on how to make your own)
Zest of 1 lemon, finely chopped or grated

Heat the oven to 350 degrees and line a loaf pan with parchment paper that has been sprayed with non-stick spray.
Mix together the flour, baking powder, and salt. Do not sift flour. In another bowl beat the butter until its pale in color. Add in sugar and beat until just light and fluffy.

Add the eggs one at a time and blend, beating until blended. Then slowly add in your flour mixture a little at a time and mix until almost combined. Next add the buttermilk and blend well. Finally add your lemon zest, and on low speed blend in slowly making sure you scrape the bowl’s bottom and sides.

Pour your cake batter into your loaf pan and bake for about 45 minutes or until the cake is golden brown and a toothpick comes out clean Let the cake cool for about 10 minutes before inverting it onto a plate. Serve with vanilla ice cream or whipped cream for a real treat!

NOTE: Make your own buttermilk by pouring 1 tablespoon of white vinegar or lemon juice in a 1 cup measure. The fill to the 1 cup mark with Whole Milk. Allow to sit for 5 minutes and then stir. You just made buttermilk?

Photograph is copyrighted and the property of ©Welcome Home.