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The Best Buttermilk Pound Cake

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Dessert – American
By Kelly Djalali (Adapted from Southern Cast Iron) – Serves: 9-12
Prep Time: 15 Minutes – Cooking Time: 1 Hour, 20 Minutes – Total Time: 1 Hour, 35 Minutes (Plus 2 Hours Cooling Time)

This cake is beyond delicious! With a light, crispy exterior that gives way to a light, yet dense interior that is soft and moist.

Ingredients

  • 3/4 cup Unsalted Butter, softened
  • 1.5 cups Sugar
  • 3 Large Eggs, at room temperature
  • 1 tsp. Vanilla Extract or Vanilla Bean Paste
  • 1.5 cups All Purpose Flour, sifted
  • 1/2 tsp. Kosher Salt
  • 1/8 tsp. Baking Soda
  • 1/2 cup Buttermilk
  • Chocolate Glaze
  • 2 tbsp. Unsalted Butter
  • 2 oz. Unsweetened Chocolate, chopped
  • 1 cup Powdered Sugar, sifted
  • 1-3 tbsp. Hot water, as needed to thin glaze

Instructions

1

Spray a 5x9-inch loaf pan with cooking spray and line the tin with parchment, then spray the parchment with more cooking spray.

2

With a hand mixer or a stand mixer fit with the paddle attachment, beat the butter and the sugar, on medium-high, until light and fluffy, this should take about 4 minutes.

3

Then add one egg at a time, on medium-low, mixing thoroughly between each egg addition. Then mix in the vanilla.

4

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

5

Incrementally add the flour mixture and the buttermilk to the sugar/butter/egg mixture. With the mixer on low, begin with a spoon full of the flour mixture; then alternate between adding the buttermilk and flour mixture. Try to end with a scoop of the flour mixture. Give it all one last mix with a silicone spatula.

6

Pour the Buttermilk Pound Cake batter into the prepared loaf pan. Smooth and even out the top with the back of a silicone spatula. Set the pan on a sheet tray for easier handling and place the whole thing on the center rack in a cold oven.

7

Set the oven to 300 degrees F and bake until a skewer inserted into the center comes out clean, about 1 hour 20 minutes. Let the cake cool in the pan for about 10 minutes, then remove from the pan and let sit on a wire rack until completely cool.

Chocolate Glaze

8

Set up a double boiler: a large saucepan with water set to boil. When the water is boiling, set a heat-proof bowl on top of the saucepan and melt the butter and chocolate, stirring frequently.

9

Add the sifted powdered sugar and stir constantly until the sugar is totally incorporated. Add a tablespoon of hot water at a time to get desired consistency. The chocolate glaze will thicken and stiffen as it cools so use while it's still warm.

10

To glaze The Best Buttermilk Pound Cake Ever, set the cooled cake loaf on a wire rack set in a sheet tray and pour the glaze over the top, letting the glaze run down the sides of the cake.

11

Let the glaze set for a few minutes, then use a large rigid spatula to transfer the glazed cake to a serving plate or cake stand.

12

Store loosely covered at room temperature.