Serious Eats: Recipes
Gluten-Free Tuesday: Buttermilk Pound Cake
Since spring hasn't fully arrived in my neck of the woods, strawberry tarts, shortcakes, and other spring-treats aren't coming out of my kitchen. Yet I'm still craving something spring-y. This buttermilk pound cake satisfies my craving. The delicate flavor and lemony icing hints of light spring desserts, while not requiring any unavailable seasonal ingredients. And, of course, if berries are in season where you live, serve some with this cake.
While this loaf is easy to make, paying attention to two things while preparing the batter ensures success every time:
- From the beginning of the mixing process, stop the mixer and use a rubber spatula to clear the sides and bottom of your mixing bowl. Scrape the adhered butter into the bowl and mix until it's thoroughly combined. This way, you won't have chunks of butter in your finished batter.
- Add the buttermilk in stages. To prevent the batter from "breaking" (not emulsifying and appearing curdled), add one-third of the dry ingredients, mix well and then add half the buttermilk. After you add the buttermilk, stop the mixer and scrape down the bottom and sides of the bowl. Repeat this process until all the dry ingredients and buttermilk are incorporated. The finished batter should be light and fluffy.
About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.