Buttermilk Pound cake with Buttermilk custard sauce

Who can resist a pound cake!

Buttermilk pound cake with buttermilk custard sauce



1 ½ cups of butter, softened

2 ½ cups sugar

3 cups all-purpose flour

½ cup buttermilk

1 tsp. vanilla extract

Buttermilk custard sauce

Garnishes: blueberries, raspberries, mint sprigs



Preheat oven to 325 degrees.  Beat butter at medium speed with a heavy duty electric stand mixer until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs, 1 at a time.  Beating until blended after each addition.

Add flour to butter mixture alternately with buttermilk, beginning and ending with flour.  Beat at low speed until blended after each addition.  Pour batter into a greased and floured 10-inch (12 cup) tube pan.

Bake at 325 degrees for 1 hour and 5 minutes to 1 hour 10 minutes, or until a long wooden pick inserted into the centre comes out clean.  Cool in pan on wire rack for 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).  Serve with Buttermilk custard sauce.  Garnish if desired.

Makes; 12 servings, Hands on time; 15 minutes, Total time; 2 hr 45 minutes (including sauce)


Buttermilk custard sauce


2 cups buttermilk

½ cup sugar

1 Tbsp. corn-starch

3 egg yolks

1 tsp vanilla extract



Whisk together buttermilk, sugar, corn-starch, and egg yolks in a heavy 3-qt saucepan.  Bring to a boil over a medium heat, whisking constantly, and boil for 1 minute.  Remove from heat, and stir in vanilla.  Serve warm or cold.  Store leftovers in an airtight container in refrigerator for up to 1 week.

Makes; about 2 ½ cups, Hands on time; 15 minutes,  Total time; 15 minutes

Tried and tested in the THASC kitchen

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