The tang of buttermilk adds flavor and tenderness to classic pound cake.
Buttermilk Pound Cake
Makes 1 (9x5-inch) loaf
- ¾ cup unsalted butter, softened
- 1½ cups sugar
- 3 large eggs, room temperature
- 1½ cups all-purpose flour, sifted
- ½ teaspoon kosher salt
- ½ cup whole buttermilk
- Spray a 9x5-inch cast-iron or metal loaf pan with baking spray with flour. Line pan with parchment paper, and spray pan again.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, stir together flour and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
- Place in a cold oven. Bake at 300° until a wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Serve with Buttermilk Whipped Cream.
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