Buttermilk Pound Cake

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Whether you’re looking for something special to make for your family or you’re just in the mood to bake, buttermilk pound cake is sure to be a hit! This classic dessert has been around for centuries – why not give it a twist and try baking it in a bunt pan? In this blog, I will discuss how to choose the right bunt pan and what ingredients you’ll need to make an irresistible buttermilk pound cake.  Get ready to wow your friends and family with this tasty treat!

When it comes to baking a perfect buttermilk pound cake in a bunt pan, size matters. You want to pick a pan that has enough capacity to hold all of your batter while still allowing room for the cake to rise. For example, if you’re using an 8-inch bunt pan, you will need at least 2 1/2 cups of batter. If you’re using a 10-inch bunt pan, however, you will need at least 4 1/2 cups of batter. Once you’ve chosen your bunt pan size, remember that greasing it is essential—you don't want your cake sticking when it's time for serving!

Ingredients

• 1 cup butter, softened
• 2-1/2 cups sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 cup buttermilk
• Confectioners' sugar, optional
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Directions

·  Preheat oven to 325° and grease your cake pan with butter.

·  Sprinkle some flour into the pan as well and shake out excess. Set aside.

·  In a large bowl, cream butter, and sugar until light and fluffy, 5-7 minutes. 

·  Beat in eggs one at a time until fully incorporated before adding the next egg. Next beat in vanilla extract. Continue beating until combined completely.

·  Combine flour and baking soda; add alternately with buttermilk and beat well after each addition.

·  Pour batter into a greased and floured 10-inch fluted tube pan. A cake pan can also be used.  

·  Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. 

·  Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

 Instructions For Making The Whipping Cream: 

1. Chill your mixing bowl in the freezer for 15 minutes before beginning this step; this will help create stiff peaks during the whipping process! 

2. Place heavy whipping cream into a chilled bowl along with confectioners' sugar & vanilla extract then begin beating until thick peaks form; about three minutes should do it here as well! 

Serve with sliced pound cake & fresh strawberries if desired & enjoy!!