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 or water
- 1/2 teaspoon vanilla for icing
- ¼ cup toasted sliced almonds
Heat the oven to 350 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 about 30 minutes or until golden brown. Cool.
Stir together the powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle or spread the icing over the cake. Sprinkle with almonds and allow the icing to set. Cut into small squares.