Buttermilk Pound Cake with Custard Sauce
Photo: Jennifer Davick; Styling: Buffy Hargett
We sampled this traditional pairing several different ways and loved them all, but our favorite was warm cake with chilled custard.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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 as desired.
Mary D.
Love this recipe. I have a household of three men, my husband, son and grandson. This cake never lasts 24 hours. I have to get a piece as soon as I can.
Tried and TRUE!
After trying for 6 months, this recipe did me some justice! It is DELISH! I added lemon zest and lemon juice to the cake and the icing. Thank you SL!!!
KarenJohnson1's Review
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VickiGene's Review
My high expectations were not met with this recipe. I gave it two stars because it didn't fall and it browned nicely. I reduced the sugar to 2 cups and it was still too sweet. I love a delicately flavored pound cake with a balance tilted toward the butter, not the sugar.
marcumfam5's Review
LOVE this moist, dense pound cake. The top crust is perfect. Made it for a New Year's party and it was a big hit.
jreed8dx's Review
I made this pound cake as a simple base for strawberries and flavored balsamic syrups. I don't usually go crazy for pound cake, but we loved this recipe. It was light and moist and very flavorful. We especially loved the crusty top that forms. I won't make this recipe to eat alone, but I will definitely do the strawberry/balsamic syrup combo again. I did not make the custard sauce.
Spartyames's Review
This is a great recipe. Although the cake was a bit too sweet for my tasting, I will definitely make it again with less sugar next time!
MaryAP's Review
This cake was really good and I liked the custard sauce also. I would make it again.
HangingDog's Review
This cake was simple to prepare and came out moist and delicious - some liked the custard sauce (warmed up) but most enjoyed the cake by itself.
I think it would be wonderful for a special occassion and keeps well.
I wouldn't change a thing about the recipe.
Shakeema's Review