If you’re looking for a delicious and easy pound cake recipe, look no further than this Buttermilk Pound Cake. This cake is made with all-purpose flour, baking powder, salt, and butter, and is cooked on a low heat until it’s golden brown and fluffy. It’s perfect for any occasion – from birthdays to Christmas – and is sure to be a hit with your friends and family!
How to Keep a Bundt Cake From Sticking to the Pan
The intricate curves and lines of a bundt cake pan can make cake removal difficult if the pan is not properly prepped for easy pound cake removal, first grease the pan with cooking spray or melted butter. Make sure that every crevice is coated, then add half of a cup of flour and coat the grease layer with flour. Lightly tap the bundt pan against the counter a few times to loosen excess flour and pour it out. Add the batter to the pan and bake the poundcake according to the recipe instructions. When the cake is fully baked, it will pull away from the edges of the pan. Allow the pound cake to cool in the bundt pan for ten minutes. Invert the bundt pan onto a cooling rack and let the poundcake release naturally.
Can Milk Be Substituted for Buttermilk in This Recipe?
Plain milk cannot be used as a 1:1 substitute in buttermilk baking recipes. To create a buttermilk substitute using milk, add one teaspoon of lemon juice to one cup of milk. Let it sit for five minutes. Use this as a substitution for buttermilk in this vanilla buttermilk pound cake recipe.
Variations to This Recipe
Add 1 teaspoon of lemon extract to give this poundcake a bright lemony flavor! Combine 1/3 cup of cocoa powder in the flour mixture to make a chocolate-vanilla pound cake. Make a simple powdered sugar icing to glaze the poundcake
Tips for Storing a Buttermilk Pound Cake
Any leftover buttermilk pound cake can be stored at room temperature in an air-tight container for up to three days. To freeze a pound cake, allow it to cool completely after baking and wrap it in plastic wrap. After the cake has been covered in plastic wrap, add two layers of tin foil. The pound cake can be stored in the freezer for up to a month.
