Buttermilk Pound cake-the perfect accompaniment to fresh fruit, a light syrup or all on it’s own!
There are some things that just stick in your mind form your childhood. That special friend you always played with. Summers spent all day at the local swimming pool. (And I mean ALL day. We would go when it opened and not come home until it closed at dusk.) Family traditions-for us it was going to my grandparents every Sunday for dinner, and by dinner, I mean a late lunch.
I have so many great memories of my grandparents and their home. My Grandpa was what they used to call a gentleman farmer. He worked full time for duPont but decided he wanted to farm as well. They bought a 14 acre farm in the 1960’s.
The house alone always amazed me. The original part of the home was built in the early 1700’s (1726 I believe) consisting of basically a large family area downstairs and then 2 rooms above, an attic and a root cellar with a dirt floor. The fireplace was huge. Keep in mind, it was used not just for heat but also for cooking. The home was added onto over the years, I even did a school report on it as a kid. So much history in that home.
I could go on and on about that property, but one of the things that always stuck with me was the milk. Back in those days, dairies delivered milk to your door, however often you wanted it. Once a week, twice a week, every other day. And it didn’t seem to matter how far out you were from the rest of the world. We used to get our milk delivered from Silverside Dairy (part of Sealtest Dairies.) We always got our milk in the gallon plastic jugs but my grandparents got theirs in one quart glass bottles. with a paper/foil cap. Four quarts at a time. They’d put out the empty bottles the night before and then they’d be exchanged out for fresh milk the next morning. That milk always tasted better to me.
I love buying fresh whenever I can. Getting fresh vegetables from our local farmer’s market. Picking up a dozen brown eggs gathered the day before. I still end up going to the grocery store 2-3 times a week for other things (milk!)
Wandering through the isles, you never know what might be on sale, I get to the dairy section. All set to grab my 3 gallons of milk, I see glass bottles. Half gallons and quarts of milk, cream and buttermilk. From Homestead Creamery in Virginia. I had to try it. A quart of buttermilk and a quart of cream in my cart, I couldn’t wait to get home and bake!
Buttermilk always makes a better flavor in baking, IMO. This Buttermilk Pound cake is moist, full of flavor and has the perfect crumb. Eat it alone with your morning coffee, as an afternoon snack or dress it up with some fresh berries and whipped cream for an elegant dessert.
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Buttermilk Pound Cake
- 1 cup butter, room temperature
- 2 1/2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- Cream butter and sugar, using mixer, until light and fluffy.
- Add in eggs, one at a time, mixing well after each addition. Add in vanilla and mix again.
- Combine flour and baking soda. Alternating, add flour mixture and buttermilk, until all blended.
- Spoon into a well greased bundt pan. Bake in a preheated 325 degree oven for 60-70 minutes, testing for doneness using a toothpick.
- Let cool in pan for 20 minutes before inverting onto a wire rack to cool completely.
this can also be made in 2 loaf pans, bake for 45-50 minutes
recipe source ChocolateChocolateandmore.com
Want more delicious cake?
Cranberry Walnut Vanilla Pound Cake
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