Here’s a Delicious Juneteenth Poundcake recipe — rich, buttery, moist, and perfect for celebrating Juneteenth with a classic Southern-style treat. This cake often carries a traditional flavor with hints of vanilla and a touch of nutmeg or cinnamon to honor heritage and warmth.
Juneteenth Poundcake Recipe
Ingredients:
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2 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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½ tsp ground nutmeg (optional, for warmth and flavor)
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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1 tsp vanilla extract
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1 cup buttermilk, room temperature
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½ cup sour cream, room temperature (adds moisture and tang)
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1 tbsp lemon juice (brightens the flavor)
Instructions:
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Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or a large loaf pan.
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In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
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In a large bowl, cream the butter and sugar together until light and fluffy (about 4-5 minutes).
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Add the eggs one at a time, beating well after each addition.
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Mix in vanilla extract.
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In a separate bowl, combine the buttermilk, sour cream, and lemon juice.
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Alternately add the dry ingredients and the buttermilk mixture to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix gently after each addition until just combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Optional Glaze for Extra Flavor:
Ingredients:
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1 cup powdered sugar
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2 tbsp fresh lemon juice or orange juice
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1 tsp vanilla extract
Instructions:
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Mix all ingredients until smooth.
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Drizzle over cooled cake.