Pound cake is one of the most versatile desserts around. You can serve it so many different ways. You can be creative and serve it with fruit or ice cream, or top it with a light citrus icing. It’s also delicious plain. It’s appropriate to serve any time of day – with coffee, or after dinner. It’s easy to make and requires few ingredients. I was in a “less is more” mood, and decided to make a simple, rustic pound cake. This particular recipe has buttermilk included. Buttermilk is delicious in baked goods and if you haven’t baked with it yet, you are really missing out. Buttermilk adds a certain tang and tenderness that I personally love.
- 1 1/2 sticks (3/4 cup) soft butter, plus extra for greasing
- 3/4 cup plus 2 tbsp sugar
- 3 eggs, room temperature
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 tbsp confectioners' sugar
- Grease an 8 1/2 x 4 1/2 inch loaf pan with a little butter then line it with parchment paper. Cut two pieces, one the length and one the width of the loaf pan with a bit of overhand on each side to assist in lifting cake out of pan. Preheat oven to 350℉. Using a mixer, beat the butter and sugar together until very creamy and pale, scraping the sides of the bowl to make sure all ingredients are mixed.
- Crack the eggs and beat well. Pour two tablespoons of the egg into the butter mixture until incorporated. Repeat until all egg has been mixed in. Add vanilla extract.
- Stir together the flour, baking soda, baking powder and salt. Sift half of it on top of the beaten egg mixture, fold in with a large spatula. Fold in the buttermilk, then repeat with the remaining flour mixture to make a smooth, thick batter.
- Scrape batter into pan and gently level the top with a spatula.
- Bake for thirty minutes or until cake has risen and cracked in the center.
- Turn oven down to 325℉ and cook for 20-25 minutes more, until a skewer comes out clean. Let cake cool in pan for 15 minutes then transfer to a cooling rack.
- Once cooled, remove parchment paper and sift confectioners' sugar over cake. Slice and serve with your favorite topping or fruit.
I’m going to serve this as a dessert. The leftovers would be great first thing in the morning as it is or you could always grill it and add a little fruit compote for an easy, no fuss breakfast or brunch item that feels fancy and rustic at the same time.