This weekend I have spent lounging around on the beach in Santa Cruz, eating the best that Santa Cruz has to offer and reminiscing on the years I use to spend in that great town. Both my sisters attended UCSC, So I spent much of my vacations there mostly on the off season when the boardwalk was a ghost town, and the only people on the beach were the committed surfers that lived right around the bend. As you know this weekend is Memorial day weekend the unofficial start to summer and until this weekend it has been pouring here in Nor Cal. The trip to Santa Cruz was an unexpected one but turned out to be a great little trip. I didn’t expect this cake to be to great but it turned out great and full of flavor and moistness, the fresh cream and berries were the perfect touch.
Buttermilk Pound cake1 1/2 cups (3 sticks) unsalted room temperature butter, plus more for greasing the pan
3 1⁄2 cups sifted all-purpose flour, plus more for flouring the pan
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
2 1⁄2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup Buttermilk
Preheat the oven to 300 degrees F. Butter and flour a bundt pan.
Sift together the flour, salt, and baking soda. In a stand mixer, beat the butter and drizzle in the sugar, creaming it well. Add the eggs one at a time, after the egg before it has been incorporated. Beat in the vanilla extract, scraping down the sides. On low speed, add a third of the flour mixture until just combined. Then add a third of the buttermilk mixture until just combined. Repeat with the remaining flour and buttermilk. Stir in the lemon juice.
Smooth the batter into the prepared pan. Bake until a toothpick or thin knife comes out clean, about 75 minutes. The cake should be browned and the edges should be starting to pull away. Cool for 20 minutes in the pan, then invert onto a rack and cool completely.
Then for cream do about 1 C cream to 1/2 C of sugar and whip to stiff peaks. Use any kind of berries or other summer fruits you would like.