I have brought buttermilk several times over the last month and have thrown it out unused, something I really don’t like doing. This time determined to use it before it expires, I found a great recipe in the Cooking Light Magazine (November 2008) for Vanilla Buttermilk Pound Cake.
The recipe makes two 8×4 loafs, which I iced with a lemon icing. Next time though I would either make a plain butter sugar glaze with the vanilla buttermilk loaf, or switch out the vanilla in the loaf for lemon. Also in my oven, it did not require the full hour of baking.
Ingredients (Vanilla buttermilk pound cake)
3 cups of all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups sugar
3/4 cup of butter (softened)
1 tsp vanilla extract
3 large eggs
1 1/3 cups low-fat buttermilk
- Pre-heat oven to 350 degrees F.
- Place the first 4 ingredients in a medium sized bowl and whisk. Put aside.
- Place sugar and butter in a large bowl. Beat at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add the flour mixture and the buttermilk to the sugar mixture in stages, beginning and ending with flour.
- Spoon the mixture evenly into the two greased and lined loaf tins. Bake at 350 degrees F for 60 minutes or until a wooden pick inserted into the center comes out clean.
- Cool in pans for 10 minutes. Remove from tins. Cool completely on a wire rack.
Ingredients (Lemon Butter Icing)
1 Tbsp butter, melted
1 lemon (finely grated lemon peel + juice from one lemon)
1 1/2 cups icing sugar (confectionary sugar)
- Place butter and lemon ingredients into a bowl
- Add the icing sugar in stages, so you can ensure the thickness you want for your icing. Mix together with a knife until blended
- Apply icing to the cooled loaves with a knife
- Serve 🙂
Factotum of Arts 
Oh Yum! I have thrown buttermilk out unused also and I really hate wasting food. It’s good to have another recipe that uses it and that looks really good. 🙂
It was good – the first loaf was finished in 36 hours. I gifted the other one 🙂
I bet it wouldn’t last 24 in my house! Thanks for sharing the recipe!
I’ve done that multiple times too, bought something and turned to Cooking Light for a recipe before it spoiled. This pound cake looks amazing! I’d probably eat the entire thing before anyone else tried a slice…
Awww, this is so terrific!I really loved your bakes! =)
Thank you
Tasty! Seems like buttermilk has that fate 1/2 the time I buy it. But I really do love using it in baked goods like this!
I know!!! I love buttermilk pancakes 🙂
This looks delicious! To use up buttermilk, there is a really yummy pancake mix that you can make that keeps in the fridge that uses buttermilk and an egg to make up the pancakes. http://www.melskitchencafe.com/2009/09/oatmeal-pancake-mix.html
Hmm, that does look good. It reminds me of a blueberry buttermilk pancake recipe, I have that just use oats. I will have to try this.
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