July 28, 2012
Buttermilk Pound Cake
Tell me reader, what was your favourite part of the Opening Ceremony? Who will you be cheering for over the next couple of weeks?
345g unsalted room temperature butter, plus more for greasing the pan
3 1/2 cups plain flour, plus more for flouring the pan
1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups caster sugar
4 large eggs
2 tsp vanilla
1 cup buttermilk
3 tbsp lemon juice
1. Preheat the oven to 150 degrees C. Butter and flour a bundt pan.
2. In a bowl sift together the flour, salt and baking soda. Set aside.
3. In the bowl of a stand mixer, beat the butter until creamy and pour in the sugar, creaming it well. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding the next. Beat in the vanilla.
4. With the mixer on low speed, add a third of the flour mixture until just combined. Then add a third of the buttermilk mixture until just combined. Repeat this process with the remaining flour and buttermilk. Remove the bowl from the stand mixer and stir in the lemon juice.
5. Smooth the batter into the prepared pan. Bake in the preheated oven for approximately 75 minutes, or until a skewer or toothpick inserted into the cake comes out clean. The cake should be browned and the edges should be starting to pull away.
6. Allow to cool partially in the pan before inverting onto a cake rack and allowing to cool completely.
Recipe found on the blog
17 and Baking