My favorite pound cake 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 Jeanne McDowell
Test Kitchen Notes
This recipe, featured in the article Goat Milk Butter Is a Game-Changing Swap for Baked Goods, also welcomes a 1:1 goat milk butter swap—it'll add an earthy adjustment, with a slight tang that works nicely with the buttermilk. To amp up the goat milk butter flavor, you can also make these tweaks: Change 3 cups of flour to 2 cups of all-purpose flour and 1 cup of almond flour; use regular sugar; and add 1/2 teaspoon of almond extract. (And for an all-goat dairy version, try goat milk kefir instead of buttermilk.) —The Editors
sticks softened unsalted butter
1 3/4 cups
all purpose flour
coarse sugar, for garnish
In This Recipe
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.
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.
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.
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.
Cool 15 minutes in the pan before unmolding, then cool completely before serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.