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.
Servings: 10
Calories: 253kcal
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup + 2 tablespoons light brown sugar, packed
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 eggs
- 1/2 cup buttermilk (I used 1%)
- 1 teaspoon vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 cups all-purpose flour
Instructions
- 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.
Notes
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Nutrition
Calories: 253kcal