This is no doubt the best pound cake I’ve ever made. Soft and fluffy, but still a perfect pound cake. The glaze just makes it perfection. P.S. Fiori di Sicilia is a extract flavored with a combination of citrus and vanilla.
Ingredients: Buttermilk Pound Cake
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon Fiori de Sicilia
2 large eggs, room temperature
1/2 cup buttermilk
1 cup powdered sugar
5 tablespoons heavy cream
1/2 teaspoon fiori de sicilia
Recipe: Buttermilk Pound Cake
Preheat oven to 350F and grease a 9×9 loaf pan.
In a small bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the butter until pale; add in the sugar until light and fluffy.
Beat in the extracts and eggs, one at a time.
Slowly add the dry mixture to the wet batter until almost completely combined.
Mix in the buttermilk.
Bake for 45 minutes or until a toothpick comes out clean.
Mix all ingredients together until smooth. Pour on warm cake.