Grandma Ruby’s Buttermilk Pound Cake: A Timeless Recipe for Perfect Baking

There’s something magical about a pound cake. Its dense, buttery crumb, its simple elegance, and its ability to pair perfectly with just about anything make it a timeless classic. And when that pound cake comes with a story, a legacy passed down through generations, it becomes even more special. Today, we’re diving into the recipe for Grandma Ruby’s Buttermilk Pound Cake, a family treasure that promises moistness, flavor, and a slice of pure comfort.

This isn’t just any pound cake recipe; it’s a tradition. It’s the aroma that filled Grandma Ruby’s kitchen on Sunday afternoons, the taste that brought smiles to family gatherings, and the love baked into every single slice. Follow along, and you’ll discover the secrets to recreating this delightful cake in your own home. We’ll break down each step with detailed instructions, helpful tips, and answers to common questions, ensuring your success in baking this culinary masterpiece.

## The Allure of Buttermilk: The Secret Ingredient

Before we jump into the recipe, let’s talk about the star ingredient: buttermilk. Buttermilk isn’t just a trendy addition; it plays a crucial role in the cake’s texture and flavor.

* **Tenderness:** The acidity in buttermilk tenderizes the gluten in the flour, resulting in a softer, more delicate crumb.
* **Moisture:** Buttermilk adds moisture without making the cake heavy. It keeps the cake exceptionally moist for days.
* **Tang:** Buttermilk provides a subtle tang that balances the sweetness of the cake, creating a more complex and interesting flavor profile.
* **Leavening:** Buttermilk reacts with baking soda (if used) to create carbon dioxide, contributing to the cake’s rise. Even without baking soda, the slight acidity helps in the overall leavening process.

If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes until it curdles slightly.

## Grandma Ruby’s Buttermilk Pound Cake Recipe

This recipe has been carefully preserved and adapted over the years, ensuring it remains true to Grandma Ruby’s original while incorporating modern baking techniques for consistent results. Get ready to experience the joy of baking a truly exceptional pound cake.

**Yields:** 12-16 servings
**Prep time:** 20 minutes
**Bake time:** 60-75 minutes

**Ingredients:**

* 3 cups (360g) all-purpose flour, spooned and leveled
* 1/2 teaspoon baking soda (optional, but recommended for a slightly lighter texture)
* 1/4 teaspoon salt
* 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature
* 2 1/2 cups (500g) granulated sugar
* 5 large eggs, at room temperature
* 1 teaspoon pure vanilla extract
* 1 cup (240ml) buttermilk, at room temperature

**Equipment:**

* 9×5 inch loaf pan
* Electric mixer (stand mixer or hand mixer)
* Mixing bowls
* Measuring cups and spoons
* Spatula
* Wire rack
* Parchment paper (optional, for easier removal)

**Instructions:**

**Step 1: Prepare the Pan and Preheat the Oven**

* Preheat your oven to 325°F (160°C). This lower temperature is crucial for even baking and prevents the cake from browning too quickly on the outside while remaining undercooked in the center.
* Grease your 9×5 inch loaf pan thoroughly with butter or baking spray. Ensure you reach all the corners and edges.
* For extra insurance against sticking, you can line the bottom of the pan with a piece of parchment paper, leaving an overhang on the sides. This will make it incredibly easy to lift the cake out of the pan once it’s cooled.

**Step 2: Combine Dry Ingredients**

* In a medium-sized mixing bowl, whisk together the flour, baking soda (if using), and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is essential for consistent leavening and flavor.
* Set the dry ingredients aside for now.

**Step 3: Cream Butter and Sugar**

* In a large mixing bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar. Beat on medium speed for 5-7 minutes, or until the mixture is light and fluffy.
* This step is critical for incorporating air into the batter, which will contribute to the cake’s light and airy texture. Don’t rush this process; take your time and ensure the butter and sugar are thoroughly creamed.
* Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

**Step 4: Add Eggs One at a Time**

* Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated into the batter before adding the next.
* Adding the eggs gradually prevents the batter from curdling. If the batter appears curdled, don’t worry; it will come together when you add the dry ingredients.
* Beat in the vanilla extract.

**Step 5: Alternate Adding Dry and Wet Ingredients**

* This is where the magic happens. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients.
* Begin by adding one-third of the dry ingredients to the butter-sugar mixture and mix on low speed until just combined. Be careful not to overmix.
* Add half of the buttermilk and mix until just combined.
* Add another one-third of the dry ingredients and mix until just combined.
* Add the remaining buttermilk and mix until just combined.
* Finally, add the remaining dry ingredients and mix until just combined. The batter should be smooth and lump-free. Overmixing will develop the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just incorporated.

**Step 6: Pour Batter into Prepared Pan**

* Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
* Give the pan a gentle tap on the counter to release any air bubbles trapped in the batter. This will help create a more even crumb.

**Step 7: Bake the Cake**

* Bake in the preheated oven for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The baking time may vary depending on your oven, so start checking for doneness around the 60-minute mark.
* If the top of the cake is browning too quickly, you can loosely tent it with aluminum foil to prevent it from burning.

**Step 8: Cool the Cake**

* Once the cake is done, remove it from the oven and let it cool in the pan for 10-15 minutes.
* After 10-15 minutes, carefully invert the cake onto a wire rack to cool completely. If you lined the pan with parchment paper, you can simply lift the cake out using the overhang.
* Let the cake cool completely before slicing and serving. This will prevent it from crumbling.

## Tips for Baking the Perfect Buttermilk Pound Cake

* **Use Room Temperature Ingredients:** This is crucial for ensuring that the ingredients blend together properly and create a smooth, even batter. Room temperature butter creams more easily, and room temperature eggs emulsify better, resulting in a lighter, more tender cake.
* **Measure Flour Accurately:** Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in your recipe, leading to a dry cake.
* **Don’t Overmix:** Overmixing the batter will develop the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined.
* **Bake at the Right Temperature:** Baking at a lower temperature (325°F/160°C) ensures that the cake bakes evenly and doesn’t brown too quickly on the outside while remaining undercooked in the center.
* **Let the Cake Cool Completely:** Allowing the cake to cool completely before slicing and serving prevents it from crumbling.

## Variations and Serving Suggestions

Grandma Ruby’s Buttermilk Pound Cake is delicious on its own, but it’s also a fantastic base for endless variations and flavor combinations. Here are a few ideas to get you started:

* **Lemon Glaze:** Whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cake.
* **Chocolate Chips:** Fold chocolate chips into the batter before baking.
* **Berries:** Add fresh or frozen berries to the batter for a burst of fruity flavor.
* **Nuts:** Add chopped nuts, such as pecans or walnuts, to the batter for added texture and flavor.
* **Spices:** Add a pinch of cinnamon, nutmeg, or cardamom to the batter for a warm, comforting flavor.

**Serving Suggestions:**

* Serve slices of pound cake with fresh berries and whipped cream.
* Toast slices of pound cake and serve with butter and jam.
* Use pound cake as the base for a trifle or other layered dessert.
* Pair with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
* Enjoy with a cup of coffee or tea for a simple and satisfying treat.

## Troubleshooting

Even with the best recipe, baking can sometimes present challenges. Here are some common issues and how to address them:

* **Cake is Dry:** This could be due to overbaking, using too much flour, or not enough liquid. Ensure you’re measuring the flour accurately and not overbaking the cake. Also, make sure your oven temperature is accurate.
* **Cake is Dense:** This could be due to not creaming the butter and sugar properly, using cold ingredients, or overmixing the batter. Ensure your butter and eggs are at room temperature, and cream the butter and sugar until light and fluffy. Avoid overmixing the batter.
* **Cake is Sinking in the Middle:** This could be due to using too much leavening agent (baking soda), opening the oven door frequently during baking, or the oven temperature being too low. Follow the recipe accurately and avoid opening the oven door during baking. Check your oven temperature.
* **Cake is Sticking to the Pan:** Ensure you’re greasing the pan thoroughly, or use parchment paper to line the bottom of the pan.

## Frequently Asked Questions

**Can I use self-rising flour instead of all-purpose flour?**

No, self-rising flour contains baking powder and salt, which will alter the texture and flavor of the cake. It’s best to use all-purpose flour and add baking soda and salt separately, as specified in the recipe.

**Can I freeze this pound cake?**

Yes, this pound cake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.

**Can I make this recipe in a different sized pan?**

The recipe is specifically formulated for a 9×5 inch loaf pan. Using a different sized pan will affect the baking time and the texture of the cake. If you want to use a different pan, you may need to adjust the baking time accordingly.

**Can I reduce the amount of sugar in this recipe?**

While you can reduce the amount of sugar slightly, it’s important to remember that sugar not only adds sweetness but also contributes to the cake’s moisture and tenderness. Reducing the sugar too much may result in a dry or dense cake.

**My buttermilk is expired. Can I still use it?**

It’s best to use fresh buttermilk for the best results. If your buttermilk is significantly expired, it may affect the flavor and texture of the cake. If it’s only slightly past its expiration date and doesn’t smell or look off, you can use it, but be aware that the results may not be as optimal.

## The Legacy Continues

Grandma Ruby’s Buttermilk Pound Cake is more than just a recipe; it’s a connection to the past, a celebration of family, and a testament to the power of simple, wholesome ingredients. By baking this cake, you’re not just creating a delicious treat; you’re carrying on a tradition and sharing a piece of history with those you love.

So, gather your ingredients, preheat your oven, and get ready to experience the joy of baking this timeless classic. With a little love and attention to detail, you’ll be able to recreate Grandma Ruby’s Buttermilk Pound Cake and create your own lasting memories. Enjoy!