Pound cake, laden with butter and sugar, is a true Southern delight. The moist, dense crumb of this cake can’t be beat. It’s great on its own, but the stewed plums really take it over the top. I find one plum to be enough for two servings, but if you like lots of sauce, go ahead and double up the recipe. Leftovers are great on cinnamon toast.
Makes 1 small poundcake in a 5 3/4" x 3" x 2" loaf pan.
- 1/2 stick unsalted butter
- 1/2 cup sugar
- zest of 1/2 a lemon
- 1 large egg
- 1/4 teaspoon almond extract
- 1/2 cup flour
- 1/8 teaspoon baking powder
- 3 tablespoons buttermilk
- 1 medium plum, not overly ripe
- 1 tablespoon sugar
- 1/8 teaspoon allspice
- Before beginning, leave all ingredients for the pound cake on the counter and let them come to room temperature.
- Then, butter a 5 3/4” x 3” x 2” mini loaf pan. Preheat the oven to 350°.
- In a medium bowl, beat together with an electric mixer the butter and the sugar. Beat this mixture for 3-5 minutes, until it becomes fluffy and pale yellow.
- Add the lemon zest, egg, and almond extract and beat until incorporated.
- Next, add the baking powder and half of the flour. Mix to combine, then add the buttermilk.
- Add the remaining flour and mix just until combined—do not over-mix the batter. Pour the batter into the mini loaf pan and bake 40-43 minutes, or until a wooden skewer inserted comes out with moist crumbs clinging to it. Allow the pound cake to cool for a few minutes before dumping it out on a wire rack to finish cooling. Before serving, make the stewed plums: Combine all ingredients in a small saucepan and gently simmer until juice forms around the plums and they are soft.