Baking this pound cake in a cold oven allows it more time to rise, creating a finer texture and deeper flavor.
Buttermilk Pound Cake
- 1¼ cups unsalted butter, softened
- 2¼ cups sugar
- 4 large eggs, room temperature
- 2¼ cups all-purpose flour, sifted
- ¾ teaspoon kosher salt
- ¾ cup whole buttermilk
- ⅓ cup strawberry preserves
- ½ teaspoon strawberry extract
- ½ teaspoon culinary lavender
- 1 cup confectioners’ sugar
- ¼ cup heavy whipping cream
- 1 tablespoon elderflower liqueur or cordial*
- Spray a 12-cup Bundt pan with baking spray with flour.
- For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Add strawberry preserves, strawberry extract, and lavender; stir until well combined. Spoon batter into prepared pan.
- Place pan in a cold oven, and bake at 300° until a wooden pick inserted near center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- For glaze: In a small bowl, stir together confectioners’ sugar, cream, and liqueur until smooth. Pour over cooled cake.
*We used St-Germain.