buttermilk pound cake with custard sauce

Tammy_Raynes avatar
By Tammy Raynes
from Natchitoches, LA

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.

serves 12
prep time 15 Min
cook time 2 Hr 45 Min
method Bake

Ingredients For buttermilk pound cake with custard sauce

  • 1 1/3 c
    butter, softened
  • 2 1/2 c
    sugar
  • 6 lg
    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
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How To Make buttermilk pound cake with custard sauce

  • 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.
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