Wednesday, April 7, 2010

Buttermilk Poundcake

Buttermilk Poundcake with Strawberry Gelato & Whipped Cream

Well, well, I'm back! BftB had to take a little break because of technological difficulties. My keyboard died-so I could visit everyone's blog through clicking the mouse into my computer's history, but I could not comment, log in or update my blog for that matter! So yeah, new keyboard is up a running (obviously).

I hope everyone had a wonderful Easter holiday. I hosted Easter Brunch at my house this year. It was the first time for me to host it and it went very well. Take a look at what was on our menu:

-Coca Cola Glazed Ham
-Slow Cooked Scrambled Eggs with Parmesan
-Roasted Asparagus
-Creme Brulee French Toast
-Ham & Gruyere in Puff Pastry
-Buttermilk Biscuits
-Buttermilk Poundcake with accompaniments*
*Accompaniments: Homemade Strawberry Gelato, Lemon-Lime Curd, Fresh Whipped Cream
-Bellinis, OJ & Coffee

Spring
is definitely here in the Hill Country. The Texas wildflowers are peaking out of the grounds and fields are deep blue with waves of bluebonnets blowing in the breeze. Bluebonnets are the State Flower of Texas (if you live elsewhere, you probably call them Lupine.) They are the epitome of springtime in Texas and a time honored tradition. Very southern and full of tradition much like this southern classic-Buttermilk Poundcake.
This poundcake is flavorful and moist and a new household favorite. Poundcake is extremely versatile. Top it with ice cream, lemon curd, whipped cream or a drizzling of chocolate sauce-you can definitely find a way for it to please any palate. Oh! I forgot...or just eat a slice plain jane and enjoy the simplicity of it flavor.

Buttermilk Poundcake
yield: 16-20 servings
  • 1 cup butter
  • 3 cups sugar
  • 4 eggs
  • 3 cups of flour
  • 1/4 t. baking soda
  • 1/8 t. salt
  • 1 cup buttermilk
  • 1 t. vanilla extract
  • Confectioners Sugar, for dusting
  1. In a bowl of a mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour, baking soda and salt; add alternately with the buttermilk, beginning and ending with the dry ingredients. Beat well.
  2. Pour into a greased and floured 10 inch bundt pan. Bake at 325° F for 70 minutes or until a skewer inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners sugar if desired.

3 comments:

Meghan said...

Glad to see you back! That must have been so frustrating!

Your Easter menu is incredible! I can't believe you made all of that! It sounds delicious!

Poundcake is always a great choice. Like you said, it's so versatile

Kristen Doyle said...

Such a wonderful menu for Easter brunch.

Sophie said...

That buttermilj pound cake looks just fantastic & so tasty!!

MMMMMMMMM,...lovely food!