Sometimes, something very simple and non-pretentious can be the most beautiful and the most elegant. Take for instance, this impressive Buttermilk Pound Cake that needs nothing more than a dusting of sugar, some fresh fruit, and a little whipped cream – perfection!
BUTTERMILK POUND CAKE
I remember way back when – yes, I’m most certainly old enough to say that – I was expected to bake and cook. Nothing like this Buttermilk Pound Cake, but cooking and baking was my part; it was what I had to do to help out. Looking back on my childhood, I can fondly think of many times when I used prepare food while my parents were at work.
Times were different back then. Even at the age of 10 or 11, my parents trusted me to prepare complete meals. I was no stranger to roasting a chicken and making mashed potatoes for my parents and their friends at that age.
Both of my parents worked, and sometimes, depending on the fishing season, they would work for hours and hours with only short dinner breaks in between very long shifts. I had no choice but fix dinner – and it had better be a good one too!
When my mom was home though, I cannot remember ever baking or cooking with her. She was a great mom, but when she was in the kitchen, she wanted no help from no one.
I’m the same way now. I don’t mind someone being in the kitchen with me, but if I have to show you or tell you how to do something, I’d much rather do it myself. Just ask John.e or McKenna!
I’m not sure how I learned my way around the kitchen. My mom wasn’t one to allow me or to encourage me to be in there with her. I guess it was just from observing from a safe distance.
One things I know for sure, Dear Reader, is that I’ve always loved to read cookbooks. I must have read every Better Homes & Gardens cookbook my Aunt Beryl had in her collection twice! They would be my bedtime reading material – right after I had finished my last Archie’s Comics. Is that sad?
But, I think it’s a safe bet to assume that most of what I learned was from the food network. Also, by not being afraid to experiment in the kitchen. I learned to just go with what tasted good or what felt right at the time.
With that said though, there was a time when I thought of dessert as something less homemade. Buying a pre-made pound cake at the store, a can of whipped cream, and fresh strawberries, constituted making dessert.
I remember it well! I would have been 19 years old at the time. It would have been when I was working full time as a manager at a pizza joint, and attending full time studies at college. Little did I know at the time that the dessert wasn’t actually ‘making’ but simple ‘assembling.’
Fast forward to present day, and I’m happy to report that I can make my own Buttermilk Pound Cake from scratch. I love pound cake; I always have. That sweet, sugary, vanilla-kissed cake, with it’s light and airy substance – just waiting to be drowned with whipped cream and topped with fresh fruit! Ah, now I’m hungry!
Time to place all of the reminiscing aside! I’m about to go ahead and raid my fridge! Taking about food makes me really hungry. I’m going to drop the recipe here and let it haunt your dessert dreams. Cheers! 🙂
Buttermilk Pound Cake
- 1 cup salted butter, room temperature
- 2 1/2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- Preheat oven to 325 degrees. Generously grease a bundt pan or angel food pan with non-stick cooking spray. Set aside.
- In a mixing bowl, cream the butter and sugar together until the consistency becomes fluffy and pale in colour.
- Add one egg at a time to the sugar and butter mixture, creaming together well after each egg is added.
- Pour in the vanilla and incorporate into the mixture. Set aside.
- In a separate mixing bowl, whisk together the flour and baking soda.
- Add half of the flour mixture to the existing wet ingredient mixture and blend to incorporate. Next, blend in half a cup of the buttermilk. Repeat with the remaining flour mixture, and then the remaining half cup of buttermilk.
- Spoon the thick batter into the prepared cake pan.
- Bake for one hour. Test for doneness by inserting a wooden toothpick into the centre of the cake. If the toothpick comes out clean, the cake is ready. If not, bake for 5 minutes longer and check for doneness again. Depending on your oven, this cake could take up to 70 minutes to fully bake.
- Allow the cake to cool in the pan for 10-15 minutes before turning out onto a wire cooling rack to finish cooling completely.
- Serve with fresh fruit and whipped cream.