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Easy Buttermilk pound Cake recipe

Buttermilk pound Cake recipe

Easy Buttermilk pound Cake recipe :

This Buttermilk pound Cake recipe combined butter and hot milk and the result is a tender cake that is going to be your favourite.

What Does Adding Buttermilk Do to a Cake?

Besides imparting its signature tangy flavor, the acid in buttermilk helps tenderize the gluten to give cake a softer texture. Buttermilk also reacts with baking powder to help cakes rise, that’s why you’ll notice this Buttermilk pound Cake recipe have baking powder — it’s added because we want a spongy texture and need it to rise much.

Read also: Best Red Velvet Cake Recipe.


To make this Buttermilk pound Cake recipe, you need :

    ●120 g (1/2 cup) whole milk

    ●60 g (1/4 cup) unsalted butter

    ●160 g (1+1/3 cup) all-purpose flour

    ●4 g (1 tsp) baking powder

    ●pinch of salt

    ●3 eggs, room temperature

    ●160 g (3/4 cup) caster sugar or granulated white sugar

    ●1 tsp vanilla paste or vanilla extract

How to make Buttermilk pound Cake recipe :

In a small saucepan place butter, milk and bring to a simmer over low heat, meanwhile sift together flour, baking powder, salt and set aside.

In a large bowl mix the eggs with vanilla using an electric mixer at medium-high speed.

When the eggs start foaming, add little by little sugar and keep on mixing at high speed until get a thick and pale mix.

Gently fold the flour mix into the egg mix in three times using a spatula (don’t use the electric mixer now, you don’t have to overbeat the flour) until well combined.

Add and combine in two times the hot milk mix: be careful to add the milk when still very hot.

Pour the cake batter into a lined and greased 20 cm – 8-inch cake pan.

Tap the cake pan onto the work surface and pass a skewer through the batter in the pan to remove air bubbles.

Bake in a preheated oven at 175°C-345°F for about 30-35 minutes or until a toothpick comes out clean.

Slightly cool down, then pass a thin spatula through the edges of the cake, unmold the cake and cool down completely on a wire rack.

You can sprinkle with powdered sugar on top and top with some fresh strawberries.

Store the Buttermilk pound Cake at room temperature covered with plastic wrap for about 3-4 days. You can use this cake to make layered cakes and frost with buttercream.

Now you know our Buttermilk pound Cake recipe.

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