Buttermilk Pound Cake Squares, a simple saucepan recipe, can be prepared from scratch by anyone. No need for a mixer or even a mixing bowl, and that suits me just fine more often than not. The smaller the mess the more often I’ll bake something. So, if making a Southern pound cake is not in the cards, these easy squares are for you!
The recipe contains all the good ingredients of a pound cake (i.e., lots of eggs and butter) but follows a much simpler method — melt the butter and then stir in everything else. The texture will be pound cake dense and velvety. And in furtherance of my crusade for southern self-rising flour’s versatility beyond biscuits, there’s no need to add salt or leavening (it’s already added to the self-rising flour).
Use whatever brand you want. Here in Nashville our old reliable Martha White “Hot Rize” self-rising flour (perfectly pre-mixed with baking powder and salt) keeps our city’s historic baking tradition alive and smelling great.
Buttermilk Pound Cake Squares will serve you well, no matter the season. Need a quick holiday dessert, an elegant sweet for the wedding or baby shower, a little lunchbox treat, a fancy cake to serve with Tennessee strawberries or peaches in the spring and summer, a handy barbecue finale, something to share at a pot luck or book club? Buttermilk Pound Cake Squares is the answer. I like to cut them into tiny squares so everyone can have just one more.
It’s a keeper as I’m always asked to share the recipe with friends.
I’ll bet you’ll also like these easy desserts:
- 1 cup (2 sticks) butter
- 2 cups sugar
- 4 eggs, beaten
- 1/3 cup buttermilk
- 1 cup self-rising flour
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ cup toasted sliced almonds
- Heat the oven to 375 F. Grease and flour a 9 x 13-inch baking pan. Melt the butter in a large saucepan over medium heat. Remove from heat and cool slightly.
- Stir in the sugar, eggs and buttermilk with a wooden spoon until well blended. Stir in the flours and extracts until smooth. Pour the batter into the prepared pan.
- Bake 25 to 30 minutes or until golden brown. Cool.
- Stir together the powdered sugar and milk in a small bowl until smooth. Drizzle over the cake. Sprinkle with almonds and allow the icing to set. Cut into small squares.