Before we dive into This amazing Buttermilk Cake recipe, let’s have a little heart to heart because I believe that sometimes, baking is more than creating something delicious, it’s about finding strength and comfort in the simple things.
Every day is a big day for us, as women, as the heads of our households, and as the ones who think of every detail, caring about each family member. what can make us tired sometimes?
After calling my grandmother after a long stressful day, her advice was always “Take a break and bake something sweetheart”, and it’s working every time! it’s not about ingredients, it’s about the process. As I blend the butter and sugar I let go of my worries. As I fold in the buttermilk, I think of all the love I’ve received and the love I have yet to give.
So, most of the time I took my grandma’s advice, this pound cake has become my go-to recipe, it brings me comfort and peace whenever I need a lift.
To all my incredible women reading this blog, I want you to know that you can handle whatever life throws you. like this Pound Buttermilk cake, you have the perfect blend of sweetness, strength, and resilience. Remember, in the middle of the chaos, sometimes you need to pause, take a deep breath, and do something that nourishes your soul.
Alright, enough of this heart to heart, let’s get to the real therapy, baking this amazing Buttermilk cake!
INGREDIENTS:
- 3 cups of all-purpose flour
- ½ teaspoon of salt
- ¼ teaspoon of baking soda
- 3 cups of granulated sugar
- 1 cup of softened butter
- 6 large eggs
- 1 teaspoon of lemon extract
- 1 teaspoon of vanilla extract
- 1 cup of buttermilk
INSTRUCTIONS:
- Preheat your oven to 325°F (165°C). Grease a 9- or 10-inch tube pan.
- In a medium bowl, mix together flour, salt, and baking soda. Set aside.
- In a large bowl, use an electric mixer to beat sugar and butter together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon and vanilla extracts.
- Gradually add the flour mixture in batches, alternating with buttermilk. Beat the batter briefly after each addition.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for about 90 minutes, or until the cake begins to pull away from the sides of the pan. Avoid opening the oven door until after the first hour.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
