Buttermilk Poundcake

By Erin McDowell
August 5, 2014
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Author Notes: My favorite poundcake recipe uses buttermilk rather than milk, which gives the finished loaf the most beautiful (less dense) crumb and a slightly tangy flavor that's great with jam.Erin McDowell

Makes: 1 loaf

  • 2 sticks softened unsalted butter
  • 1 3/4 cups vanilla sugar
  • 3 large eggs
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • coarse sugar, for garnish
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes. Add the eggs one at a time, scraping well after each addition.
  2. In a medium bowl, whisk the flour, baking powder, and salt to combine. Add 1/3 of the dry ingredients to the butter mixture, mix just until incorporated.
  3. Add 1/3 of the buttermilk, mixing just until incorporated. Repeat until all of the dry and wet ingredients are added, scrape the bowl well.
  4. Pour the batter into a greased, parchment lined loaf pan and top generously with coarse sugar. Bake in a 350 degree oven until golden and a toothpick inserted into the center comes out clean.
  5. Cool 15 minutes in the pan before unmolding, then cool completely before serving.

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