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!

 

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