buttermilk pound cake

Buttermilk Pound Cake with Caramel Icing - a tender buttermilk cake is topped with a perfectly sweet caramel icing for a showstopper of a cake.

Buttermilk Pound Cake with Caramel Icing

unsalted butter, softened

sugar

eggs

vanilla extract

all-purpose flour

baking powder

salt

baking soda

buttermilk

unsalted butter, cubed

brown sugar

heavy whipping cream

sugar,

Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour. Tap out any excess flour.

Combine the butter and sugar in a large bowl and cream until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

In another bowl, whisk the flour, baking powder, salt and baking soda together.

Mix 1/3 of the flour mixture into the butter and sugar mixture. Add half of the buttermilk and mix to combine, followed by another 1/3 of the flour mixture. Finish by beating in the remaining buttermilk, and finally the last of the flour. Use a spatula to make sure the mixture is completely mixed in. The batter will be thick.

Pour the batter into the prepared bundt pan.  Bake until a tester inserted in the center comes out clean, about 60 minutes.

Let the cake cool for 15 minutes, then remove from the pan to cool completely on a wire rack.

Once the cake is cool, place it on a serving plate.

Place the butter, brown sugar and cream in a saucepan and place over medium heat. Bring the mixture to a boil, stirring constantly. Remove from the heat. Whisk in the powdered sugar.  Let the icing sit for 10-15 minutes, whisk one more time, then pour the icing over the cake. Let the icing set before serving.

The recipe was very easy and delicious. Will definitely make is again!

So happy you shared this recipe....I LOVE it!!

This recipe for Buttermilk Pound Cake creates a moist, tender, light (but still dense) cake that&#039;s filled with amazing flavor.

Buttermilk Pound Cake

unsalted butter, room temperature

eggs, room temperature

all-purpose flour*

almond extract

Preheat the oven to 325°F and grease and flour a 10 to 12-cup bundt pan. Set aside.

Using a mixer, cream the butter and sugar together until light and fluffy - about 5 minutes. Add the eggs, one at a time, mixing just enough to fully incorporate each egg after adding. Scrape down the sides of the bowl.

In a medium bowl, whisk the flour, salt, and baking soda together.

Add the dry ingredients and the buttermilk to the butter mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix until well combined. Scrape down the sides of the bowl and mix again.

Add the vanilla and almond extracts and mix to combine.

Pour the mixture evenly into the prepared pan. Gently tap the pan on the countertop to force air bubbles to the top of the batter. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary**. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely. Slice and serve. Store covered on the counter for a few days or in the refrigerator for longer.

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Buttermilk Pound Cake

Top 2 buttermilk pound cake recipes from across the web

The most viewed buttermilk pound cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Buttermilk Pound Cake with Caramel ...

Buttermilk Pound Cake

The most viewed buttermilk pound cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine