Buttermilk Pound Cake

Recipe courtesy Alton Brown, 2009

Show: Good EatsEpisode: American Classics V: A Pound of Cake

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
10 to 12 servings

Times:

Prep: 30 min
Inactive Prep: 10 min
Cook: 1 hr 0 min
Total:: 1 hr 40 min

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Ingredients

12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon
16 ounces cake flour, plus 2 tablespoons
16 ounces sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup whole buttermilk, room temperature

Directions

Arrange a rack in the middle of the oven and heat to 375 degrees F.

Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.

Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.

With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.

Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.

Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.

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Comments & Reviews

recipe Buttermilk Pound Cake
Amanda Bowling Green , KY 02-03-2010
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Best ever
Rated: 5 stars out of 5

I Had lots of buttermilk left to use and found this recipe. My husband loves pound cake so i thought i would give it a try.... This is the best pound cake i have ever made and i do a lot of baking. soooooo moist and tasty. Thanks for this recipe i will be making it again soonRead more
recipe Buttermilk Pound Cake
Jackie Kingsport, TN 01-31-2010
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Great Pound Cake
Rated: 5 stars out of 5

I wanted to make this cake after watching Alton Brown put this together on Food Network and also I miss the madeira cake... which is very similar to pound cake in England. I followed it to a T and it turned out great. I also realised after watching Alton how important it is to cream the butter and sugar well. Read more
recipe Buttermilk Pound Cake
sandra ft. campbell, KY 01-22-2010
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Great Flavor and Very Moist
Rated: 5 stars out of 5

This is the best pound cake I have ever baked. Thank you Mr. Brown. My kids and I just love you.
recipe Buttermilk Pound Cake
Chris Rochester, NY 01-21-2010
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First cake from scratch
Rated: 5 stars out of 5

This is the first cake I've ever baked from scratch. It came out great. I ended up using a tart pan because thats all I had... (I cut the recipe in 1/2). Remember you need a scale to do this recipe! 16oz of flour is not 2 cups! Flour is not very dense and 16oz should be much more than 2 cupsRead more
recipe Buttermilk Pound Cake
Shelly New Haven, CT 01-21-2010
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Eggy went wrong
Rated: 2 stars out of 5

Well, I had high hopes but it was a disaster. I followed the recipe to a "T" except I don't have a scale so had to convert my... flour and sugar from 16oz to 2 cups. I believe the flour must have been way off because I ended up with a nicely browned exterior but a dense eggy custard type interior. What a waste of ingredients. I'm sticking to my grandma's recipe - it's never failed me.Read more
recipe Buttermilk Pound Cake
MArk Ballwin, MO 10-27-2009
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No Baking P or S
Rated: 5 stars out of 5

To null/Mr Jenkins on 10/26 I watched this episode twice yesterday, as far as no BP or BS, he explained the chemistry... aspect of the recipe and no need for those ingredients naased on following the prescribed time in mixing the batter and all related steps. You know how he goes about breaking everything down to the science. He says, and baked with out leveaning and it turned out perfect. Again its critical to follow the steps and times of the recipe though. GL.Read more