On the way home from dinner last night my friend and I talked about our favorite pound cake. It’s served toasted with a scoop of ice cream, dollops of whipped cream and a smattering of mixed berries. It’s a simple but sublime way to end a meal.
I awakened still thinking about pound cake and decided to make a baby pound cake. I gasp in delight as I write this. The little, lofty loaf was sublime. So sublime I couldn’t stop eating it. I whittled it down to less than a quarter of the loaf.
This little guy has a golden brown top that’s crisp with a tender, fluffy interior. It’s not too sweet and is so buttery! The pound cake is very easy to make and boasts a short ingredient list, 8 ingredients to be exact.
If small batch desserts aren’t your thing, I’ll link to the Bundt cake recipe also.
Bundt Size Buttermilk Pound Cake click here.
RECIPE
1/4 cup (4 tbs) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 large egg, room temperature
1/4 tsp vanilla extract
3/4 cup (90g) all-purpose flour
1/8 tsp baking soda
1/8 tsp salt
1/4 cup full fat buttermilk
1. Preheat oven to 350F. Grease 5 x 3 1/2 x 2 loaf pan, add parchment paper and grease again.
2. In a small bowl combine flour, baking soda and salt.
3. In a medium sized bowl cream butter and sugar until light and fluffy. Add egg, vanilla extract and beat until well combined.
4. Add 1/2 the dry ingredients and beat well. Add 1/2 the buttermilk and beat well. Add remaining dry ingredients, beat well. Add remaining buttermilk, beat well.
5. Pour into prepared pan, smooth top. Bake for 45-55 minutes or until tooth-pick inserted in center comes out clean. The loaf will crack a bit. Make sure the areas where it is cracked is baked also.
Recipe scaled down from here.
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