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Light Brown Sugar Buttermilk Pound Cake Loaf
A moist buttermilk pound cake made with light brown sugar, baked in a loaf pan. Serve it warm with ice cream, whipped cream, or fresh fruit.
Crystal | Beat Bake Eat
(1 1/2 sticks) unsalted butter, softened
+ 2 tablespoons light brown sugar, packed
buttermilk (I used 1%)
pure almond extract
Preheat the oven to 325°F.
To a large bowl add the butter, sugar, salt, and baking powder.
Using a whisk or electric mixer, beat until fluffy and doubled in size, about 3 minutes.
Beat in the eggs - make sure they are fully incorporated.
Stir in the buttermilk, vanilla, and almond extract. (The butter will curdle. This is completely normal.)
Add the flour and mix until fully incorporated, but do not overmix.
Line a 9x5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
Transfer the batter to the pan and smooth the top into an even layer.
Bake for 58 – 60 minutes until the edges are dark or golden brown, the top is set, and a toothpick inserted into the center comes out clean or with very few crumbs.
Cool in pan 10 minutes then transfer to a wire rack.
Let the cake cool for at least 30 minutes before slicing. Best served warm.
Beat Bake Eat
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