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October

May 2, 2014

BUTTERMILK POUND CAKE WITH BUTTERMILK CUSTARD SAUCE


 
People love to entertain during the warmer spring months! Are you planning a bridal or baby shower in the near future? Are you throwing a dinner party this weekend? Perhaps you are hosting a family dinner and are looking for something divinely southern to serve! Pound cake is a southern standard of excellence! Add a buttermilk based custard and fresh berries and you have the recipe for an outstanding dessert! This is a Southern Living featured pound cake that received excellent reviews!
 
 
 

 
BUTTERMILK POUND CAKE
1 1/3 cups butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 cup buttermilk
1 teaspoon vanilla extract

 

Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

 Add flour to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch (12-cup) tube pan.

 Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Serve with Buttermilk Custard Sauce.

 

BUTTERMILK CUSTARD SAUCE
2 cups buttermilk
1/2 cup sugar
1 tablespoon cornstarch
3 egg yolks
1 teaspoon vanilla extract

 Whisk together buttermilk, sugar, cornstarch, and egg yolks in a heavy 3-qt. saucepan. Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Remove from heat, and stir in vanilla. Serve warm or cold. Store leftovers in an airtight container in refrigerator up to 1 week.
 
Please check out Foodie Friday for some amazing recipes!
 

8 comments:

  1. This is a delicious sounding recipe Estelle. I would love to try that with the custard sauce! Thank you!

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    1. This is a very good recipe Beth! Basic, simple and keeps well. In fact, it's better on the 2nd day! I serve it warm with cold custard sauce! Hope you give it a try! Blessings!

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  2. I grew up on buttermilk...drinking and baking and love the addition it adds to so many recipes. This buttermilk pound cake and custard is a keeper! I feel so behind with being away for work; it's good to be home, XOXO

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    1. So good to hear from you Susan! I was worried you gave up blogging! Have a wonderful weekend!!

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  3. Dear Estelle, this was pure torture, I have no buttermilk and my whole day has been used on making a carrot cake, I have many this many times and the first go around was a flop. So I was determined to get one made to eat and I don't mean for the chickens( I hope they appreciate my flop)
    Can I just over to your house for your cake? WHAAAA!
    Roxy

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    1. Would love to have you as our guest Roxy! Carrot cake is a southern favorite! Hope you share photos and your recipe! Have a wonderful weekend! Best of luck with your cake!!!

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  4. *Gasp* This cake looks PERFECT!! I've been looking for a fabulous pound cake recipe, and buttermilk is baking gold, I can't wait to try it! I adore your blog, came over from Foodie Friday and have stayed for over an hour. It's so homey and welcoming and comfortable and makes me wish this Western girl lived in the South! :) I am your newest follower and fan!
    ~April

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    1. Hey April! Thank you so much for taking a look at Estelle's! I am thrilled to have met you! I think you will be pleased with this recipe...it's an old Southern Living favorite! I serve this warm, with fresh berries and a cold buttermilk custard sauce! It's really good the 2nd day! Hope you enjoy the recipe and thank you ever so much for taking time to visit Estelle's! Love making new blogging friends!!! Have a wonderful weekend love!

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