What the difference between buttermilk and evaporated milk in a pound cake?

Buttermilk and evaporated milk play very different roles in a pound cake, resulting in distinct textures and flavors:

Buttermilk:

* Acidity: Buttermilk's tangy flavor comes from its lactic acid content. This acidity reacts with baking soda in the batter, creating air bubbles that lead to a tender, moist, and slightly crumbly texture.

* Flavor: Buttermilk adds a subtle, slightly sour flavor to the cake, complementing sweet flavors.

* Moisture: Buttermilk's high moisture content also contributes to a more moist cake.

Evaporated Milk:

* Thickening: Evaporated milk is simply milk with some water removed, making it thicker and more concentrated. This contributes to a denser, richer texture in the cake.

* Sweetness: Evaporated milk often has added sugar, making the cake slightly sweeter.

* Creaminess: The richness of evaporated milk adds a creamy, buttery flavor to the cake.

In a Nutshell:

* Buttermilk: Leads to a lighter, moister, slightly tangy cake.

* Evaporated Milk: Results in a denser, richer, sweeter cake.

Choosing the Right Option:

* For a classic pound cake with a light, airy texture: Use buttermilk.

* For a richer, denser, more decadent pound cake: Use evaporated milk.

Important Note: If you're using buttermilk, you'll need to ensure your recipe includes baking soda. If you're using evaporated milk, you may not need to add additional moisture.