Buttermilk Pound Cake with Custard Sauce

Tammy Raynes

By
@Tammy_Raynes

This little recipe is from a great friend of mine that has since past away. This pound cake is one of those that you just want to sneak a nibble of. And the sauce is just out of this world. I've included that recipe along with the cake.

When I make this pound cake I like to sit down and savor it and think of my precious friend who is long gone now.


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Rating:

Comments:

Serves:

12

Prep:

15 Min

Cook:

2 Hr 45 Min

Method:

Bake

Ingredients

1 1/3 c
butter, softened
2 1/2 c
sugar
6 large
eggs
3 c
all-purpose flour
1/2 c
buttermilk
1 tsp
vanilla extract

BUTTERMILK CUSTARD SAUCE

2 c
buttermilk
1/2 c
sugar
1 Tbsp
cornstarch
3
egg yolks
1 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 325 degrees. Beat butter at medium speed 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.
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" tube pan.
3
Bake at 325 degrees 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 for 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Serve with Buttermilk Custard Sauce.
4
FOR BUTTERMILK CUSTARD SAUCE: Whisk together the buttermilk, sugar, cornstarch and egg yolks in a heavy 3 quart saucepan. Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Remove from heat, and stir in 1 teaspoon vanilla extract. Serve warm or cold. Store leftovers in an airtight container in refrigerator up to 1 week.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern