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Cruze Farm Buttermilk Pound Cake

Slightly adapted from the New York Times

Makes a 9″ bundt cake

1 1/2 cups (3 sticks) unsalted room temperature butter, plus more for greasing the pan
3 1⁄2 cups sifted all-purpose flour, plus more for flouring the pan
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
2 1⁄2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup cultured buttermilk (see below to make your own)
Juice of 1 lemon, strained

Preheat the oven to 300 degrees F. Butter and flour a bundt pan.

Sift together the flour, salt, and baking soda. In a stand mixer, beat the butter and drizzle in the
sugar, creaming it well. Add the eggs one at a time, after the egg before it has been
incorporated. Beat in the vanilla extract, scraping down the sides. On low speed, add a third of
the flour mixture until just combined. Then add a third of the buttermilk mixture until just
combined. Repeat with the remaining flour and buttermilk. Stir in the lemon juice.

Smooth the batter into the prepared pan. Bake until a toothpick or thin knife comes out clean,
about 75 minutes. The cake should be browned and the edges should be starting to pull away.
Cool for 20 minutes in the pan, then invert onto a rack and cool completely. This cake is best
eaten on the second day.

To make your own buttermilk, pour a tablespoon of lemon juice or vinegar into a 1-cup
measuring cup. Then pour enough milk to make 1 cup. Let sit 5-10 minutes.

17 and Baking |