I don’t make it a big secret that a store-bought pound cake is one of my all-time, favorite dessert making short-cuts. I like to buy the little pound cakes made in my grocery store bakery. Those ready-made cakes come in really handy when we have a visit from unexpected company or as a quick fix for my family’s busy weeknight sugar cravings. But, when I have time to plan, I definitely prefer to bake a rich, old-fashioned pound cake from scratch with lots of butter and creamy buttermilk!
The base recipe for my favorite buttermilk pound cake came from old Southern Living cookbook. The original recipe called for a measure of shortening as well as lemon and almond extracts. Now, it’s just a personal preference thing for me really, but unless I’m making a pie crust, I don’t like to use shortening. I don’t care much for the taste of almond extract either, so I adapted this recipe to suit my taste. When I make this cake, I use all butter in place of shortening and vanilla extract in place of the suggested almond and lemon flavors.
When I popped this cake into the oven, I was planning to make a cream cheese glaze to go with it. But, I had this gorgeous bowl full of mixed citrus fruit sitting on my table and it kept catching my eye. Yep, after a few minutes I was pretty much mesmerized by a bowl of colorful grapefruit, oranges and limes and I decided to try a citrus glaze instead.
My closest friends and family know all about my long history with indecisiveness and it came into play here, big time. From the moment I knew it had to be a citrus glaze, I couldn’t pick just one fruit from the bowl. Seriously, I loved them all. I mean, the mental struggle was real at that moment and I just went little crazy and used one of each!
This was my first attempt at a cake glaze using a mixture of fresh juice and it was one of the best non-decisions I’ve ever made. That little citrus twist worked perfectly with this moist, buttery cake and turned this into a fantastic summer dessert.
Old-Fashioned Buttermilk Pound Cake with Triple-Citrus Glaze
- 1 cup (2 sticks) salted butter, softened
- 2 cups granulated sugar
- 2 tsp pure vanilla extract
- 4 large eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 3 cups all-purpose flour
2. Add the eggs, one at a time. Stop beating once the eggs are completely incorporated with butter and sugar. Mix the baking soda into the cup of buttermilk.
3. Alternating with the buttermilk, add one cup of flour to the butter mixture at a time. Mix in each cup until just combined (be careful not over-mix the batter!).
4. Grease and flour a 10″ bundt pan or two 9″x5″ loaf pans. Pour the batter into the prepared pan or pans and then using a spatula, spread it out evenly.
5. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
6. Allow cake to cool completely. Place on a serving plate and top with triple-citrus glaze (recipe follows)
- 2 1/2 -3 cups powdered sugar
- 3 tbsp fresh grapefruit juice
- 3 tbsp fresh orange juice
- 3 tbsp fresh lime juice
2. Pour or spread over your buttermilk pound cake. Allow the glaze to firm up for about 20 minutes before serving.