Perfect and Versatile
Pound Cake is so traditional and so versatile! SOOOOOOO delicious!!!!
And it is easy to serve.
- Fresh Strawberries and whipped cream (the real whipped cream-the kind you whip yourself, add a bit of pure vanilla extract if you want and mint leaves
- Chopped Peaches and whipped cream
- Blueberries and Whipped Cream
- How about we just say any fruit and whipped cream–real whipped cream!
- Lemon Curd
- Topped with your favorite ice cream and sauce or Greek Yogurt
Best Buttermilk Pound Cake recipe I ever!
We have found that when using fondant to decorate a cake, or when carving a cake, it is preferable to use a slightly denser cake. This recipe was used for making a wedding cake that had to be carved. The cake was 2 by 4 feet and had several layers. It was carved to look like a fjord surrounded by hills, homes and a church. A Viking ship carved from Rice Krispy/marshmallows was in the fjord. It withstood a 4-hour transport to the wedding rehearsal site and was a great success.
Recently we used it to create a Dragon Cake for the one-year-old in the family.
Prep time: 15 min
Baking time:1 hr 45 min
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 c butter
- 3 c white sugar
- 6 eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 c all-purpose flour
- First, preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10-inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter with sugar. Mix in the eggs, one at a time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
- Bake in preheated oven for 90 minutes. Open the door after one hour. The cake is done when it begins to pull away from the pan. Let cool in pan for 10 minutes. Turn out onto a wire rack and cool completely.
Please don’t let the cake overbake!