Description

Had some leftover buttermilk, so found this pound cake recipe today. I made it two ways: first as written, and then a second loaf with orange instead of lemon and added some dried cranberries too. I’ve frozen them both for later use, but they look so scrumptious and moist – I can’t wait for an opportunity to pull them out!

Ingredients

Units Scale

Dough

1 1/2 cup flour
1 tsp baking powder
1/2 cup butter (add 1/2 tsp salt if using unsalted butter)
1 cup sugar (I decreased this for the orange version)
2 eggs
1/2 cup buttermilk
1 lemon for zest only (or orange for my adapted one)

Syrup

1 lemon for juice only (again, orange for the adapted version)
4 tbsp. icing sugar (I used only 1/2 for the orange version)

Cook Mode Prevent your screen from going dark

Instructions

Whisk or sift flour, baking powder, and salt (if using) together in a small bowl and set aside.
In a large mixing bowl, whip up the room temp butter until fluffy – I used my hand mixer.
Add sugar and mix well again.
Mix in eggs one at a time, beating well each time.
Then mix in 1/3 of dry ingredients until barely combined with a mixer.
Do the same with ½ of the buttermilk.
Keep doing this with another 1/3 of the flour, then the rest of buttermilk, and then the last of the flour.
Be careful not to overmix.
Grate the zest into the mixture and fold through with a spatula.
For the orange version, I added a couple of handfuls of dried cranberries here.
Scoop into the well-oiled loaf tin, spread evenly, and bake at 325°F / 165°C for about 50 minutes.
Mine needed a bit more time to brown and cook through, so make sure to use a cake tested and when it comes out clean, all good.
Combine juice and icing sugar and brush over the loaf while warm.
For my first one, I took the loaf out of the pan before brushing with syrup, and it was quite a mess.
So, I left it in the pan for the second one to contain the mess – I like that method more.

Notes

Prepared, tried, and tested by Corlea Smit from The Recipe Hunter: Tried and Tested Recipes From Home Chefs

Nutrition

Serving Size: 1
Calories: 227
Sugar: 20.7 g
Sodium: 25.3 mg
Fat: 9.1 g
Carbohydrates: 34.8 g
Fiber: 0.6 g
Protein: 3.2 g
Cholesterol: 52.5 mg