Description
Paula Deen’s Buttermilk Pound Cake delivers Southern charm on a plate. Rich, buttery layers melt in your mouth, promising pure comfort with each delectable slice.
Ingredients
Scale
Main Dry Ingredients:
- 3 cups (360 grams) all-purpose flour
- 3 cups (600 grams) white sugar
- ½ teaspoon (2.5 grams) salt
- ¼ teaspoon (1.25 grams) baking soda
Wet Ingredients:
- 6 large eggs
- 1 cup (227 grams) butter, softened
- 1 cup (240 milliliters) buttermilk
Flavor Enhancers:
- 1 teaspoon (5 milliliters) lemon extract
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Meticulously set the oven temperature to 325°F (165°C) and generously coat a 9- or 10-inch tube pan with butter or non-stick cooking spray to ensure seamless cake removal.
- Sift together all-purpose flour, kosher salt, and baking soda in a medium mixing bowl, creating a uniform dry ingredient mixture that will provide structural integrity to the cake.
- Using an electric mixer, cream granulated sugar and room-temperature unsalted butter until the mixture becomes light, airy, and develops a pale, fluffy consistency.
- Incorporate large eggs individually, thoroughly mixing after each addition to create a smooth, emulsified base. Gently fold in pure lemon extract and premium vanilla extract, distributing the aromatic flavors evenly.
- Gradually introduce the prepared dry ingredient mixture into the wet ingredients, alternating with buttermilk (whole milk with added cultured bacteria). Mix minimally to prevent overworking the batter, which could result in a dense texture.
- Transfer the silky batter into the prepared tube pan, ensuring an even distribution. Position the pan in the preheated oven and bake for approximately 90 minutes, resisting the urge to open the oven door before the 60-minute mark to maintain consistent heat.
- Once baked, allow the cake to rest in the pan for 10 minutes, enabling it to contract slightly from the pan’s edges. Carefully invert the cake onto a wire cooling rack, permitting complete cooling and setting of the delicate crumb structure.
Notes
- Cooling affects cake structure, so patience prevents cracking when removing from pan.
- Mixing flour requires gentle folding to maintain cake’s delicate airiness and prevent tough texture.
- Room temperature ingredients ensure smooth blending and create perfectly soft, uniform cake consistency.
- Butter and sugar need thorough creaming to incorporate maximum air and develop rich, tender crumb.
- Oven temperature stability matters more than curiosity, so resist opening door during baking process.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 561
- Sugar: 51.4g
- Sodium: 140mg
- Fat: 26.7g
- Saturated Fat: 12.6g
- Carbohydrates: 75.1g
- Fiber: 0.8g
- Protein: 6.6g
- Cholesterol: 119mg