Mile High Buttermilk Pound Cake recipe
This Mile High Buttermilk Pound Cake is a classic dessert with a rich, buttery texture and moist crumb and a decadent powdered sugar glaze.
Servings: 20 people
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 4 c Granulated Sugar
- 2 c Unsalted Butter - room temperature
- 10 Large Eggs - room temperature
- 1 ½ c Buttermilk - room temperature
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 tsps Almond extract
- 2 tsps Vanilla extract or Vanilla bean paste
- Glaze Ingredients:
- 2 c Powdered Sugar
- 2-4 tbps Whole Milk - room temperature
- ½ teaspoon Vanilla extract or Vanilla bean paste
- ½ teaspoon Almond extract
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar. Mix on medium speed until creamy (approximately five minutes).
- Add the almond and vanilla extracts.
- Then add the eggs to the bowl one at a time, mixing only until combined before adding the next egg.
- Combine the flour, baking powder, and salt. Mix in the flour 1 c at a time, on low speed, until combined alternating with the buttermilk. Start with the flour and end with the flour.
- Spray an 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake for about an hour and 30 minutes (or longer if needed). The cake is done once an inserted toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for about 20 minutes before removing it from the pan. Allow the cake to continue to cool completely before adding the glaze.
- Steps to make the Pound Cake Glaze:
- Add the powdered sugar to a bowl. Then add in your extracts.
- Slowly add in your milk until your desired glaze consistency is reached. Then pour the glaze on your cooled pound cake as desired.
- Serve and enjoy once the glaze has set.