Buttermilk Pound Cake

Name: Buttermilk Pound Cake
Total time: 165 min
Ingredients: 1 1/3 cups butter, softened; 2 1/2 cups sugar; 6 large eggs; 3 cups all-purpose flour; 1/2 cup buttermilk; 1 teaspoon vanilla extract; Shortening; 2 cups buttermilk; 1/2 cup sugar; 1 tablespoon cornstarch; 3 large egg yolks; 1 teaspoon vanilla extract; Garnishes: blueberries, raspberries, mint sprigs

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Tangy buttermilk is the key to this tender pound cake and the tangy Buttermilk Custard Sauce that you can drizzle over each slice. We recommend using whole buttermilk, but if you can't find any, try this shortcut: Stir 1 tablespoon lemon juice into 1 cup of milk, and let the mixture stand 5 minutes. This cake is especially delicious served with fresh berries.

By Southern Living Editors

Published on September 29, 2019

Buttermilk Pound Cake — Photo: Southern Living

Active Time:

15 mins

Total Time:

2 hrs 45 mins

Yield:

12 servings

Ingredients

Buttermilk Pound Cake

1 1/3 cups butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 cup buttermilk
1 teaspoon vanilla extract
Shortening

Buttermilk Custard Sauce

2 cups buttermilk
1/2 cup sugar
1 tablespoon cornstarch
3 large egg yolks
1 teaspoon vanilla extract

Additional Ingredients

Garnishes: blueberries, raspberries, mint sprigs

Directions

Preheat oven to 325°F. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Add flour to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
Bake at 325°F for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Serve with Buttermilk Custard Sauce.
Make the Buttermilk Custard Sauce: Whisk together 2 cups buttermilk, 1/2 cup sugar, 1 Tbsp. cornstarch, and 3 large egg yolks in a heavy 3-qt. saucepan. Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Remove from heat, and stir in 1 tsp. vanilla extract. Serve warm or cold. Store leftovers in an airtight container in refrigerator for up to 1 week.