If you have a soft spot for classic desserts with a tender crumb and a buttery richness, then this Buttermilk Pound Cake Recipe is about to become your new favorite. This delightful cake boasts a golden crust, moist interior, and that slight tang from creamy buttermilk that perfectly balances the sweetness. It’s the kind of treat that feels both nostalgic and special, perfect for everything from afternoon tea to celebratory moments with friends and family.
Ingredients You’ll Need
The magic of this Buttermilk Pound Cake Recipe lies in its simplicity. Each ingredient plays a crucial role—from the all-purpose flour giving structure, to the butter creating that irresistible richness, and the buttermilk adding a subtle tang and tender texture. Nothing complicated, just straightforward ingredients that come together in the most delicious way.
- 3 cups all-purpose flour: Provides the sturdy framework for the cake’s texture.
- 1/2 teaspoon baking powder: Helps with just a touch of rise and fluffiness.
- 1/2 teaspoon fine salt: Balances the sweetness and enhances all the flavors.
- 1 cup unsalted butter, softened: The key to that luscious, buttery taste and tender crumb.
- 3 cups granulated sugar: Sweetness that also contributes to the cake’s moist texture.
- 6 large eggs, room temperature: Adds richness and helps bind everything together smoothly.
- 1 cup buttermilk, room temperature: Brings moisture and a lovely tang that sets this pound cake apart.
- 2 teaspoons vanilla extract: Infuses warmth and depth of flavor throughout the cake.
- 1 teaspoon almond extract (optional): A subtle twist for extra aroma and nutty undertones.
- Nonstick baking spray or butter and flour for the pan: Ensures your cake releases perfectly without sticking.
How to Make Buttermilk Pound Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F. This low and slow baking method allows the cake to cook evenly and develop a stunning golden crust. Grease a 10-inch Bundt pan or a 9×5-inch loaf pan thoroughly, then dust it lightly with flour to prevent sticking. Bundt pans are ideal here for even heat distribution and the beautiful shape they lend to your Buttermilk Pound Cake Recipe.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed, which will help your cake rise evenly and taste perfectly balanced.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is pale, fluffy, and light—this usually takes about 4 to 5 minutes. This step traps air in the batter, creating glorious lightness in your pound cake’s crumb, so don’t rush it!
Step 4: Incorporate Eggs and Extracts
Add the eggs one at a time, making sure each is well incorporated before adding the next. This gradual mixing helps maintain the emulsion and prevents curdling. Stir in the vanilla and almond extracts for that extra flavor allure.
Step 5: Alternate Adding Flour and Buttermilk
Add the flour mixture in three parts, alternating with the buttermilk in two parts—start and end with the flour. Mix on low speed just until combined after each addition to avoid overworking the batter, which keeps the cake tender. The buttermilk’s acidity tenderizes the crumb and lends a wonderful moistness.
Step 6: Bake It to Perfection
Spoon the batter into your greased pan and level the surface. Bake for 70 to 85 minutes if using a Bundt pan, or 65 to 75 minutes for loaf pans. You’ll know it’s ready when the cake has a deep golden color and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Let it cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
How to Serve Buttermilk Pound Cake Recipe
Garnishes
This cake shines on its own but can be dressed up easily. A simple drizzle of powdered sugar glaze—made from powdered sugar whisked with milk or lemon juice—adds a shiny, sweet touch. Fresh berries or a dusting of powdered sugar also bring color and freshness, turning every slice into something special.
Side Dishes
Serve the Buttermilk Pound Cake Recipe alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance the cake’s richness with creamy coolness. For a fruity twist, pair it with macerated strawberries or a compote of your favorite seasonal fruits.
Creative Ways to Present
Slice the cake into thick wedges for a classic look or cut it into smaller bite-sized cubes for sharing at brunch or parties. You can also layer it with fruit and custard for a make-ahead trifle that showcases its tender texture and buttery flavor in a whole new way.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Buttermilk Pound Cake Recipe tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for up to three days, making it perfect to enjoy a little indulgence even after the big event.
Freezing
If you want to keep this delicious cake longer, slice it and wrap each piece individually in plastic wrap, then place the pieces in a freezer-safe container or bag. Frozen slices retain their quality for up to two months, so you can enjoy this cake even when time is tight.
Reheating
Bring frozen cake slices to room temperature or gently warm them in the microwave for about 15 seconds. This revives the buttery softness and makes every bite taste freshly baked, especially if paired with a fresh topping like cream or jam.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
While you can substitute buttermilk with regular milk plus a tablespoon of lemon juice or vinegar per cup to mimic the acidity, the authentic tang and tenderness that buttermilk provides are hard to replicate. For the best texture and flavor, stick to buttermilk if possible.
Why does the recipe call for room temperature ingredients?
Using room temperature eggs, butter, and buttermilk helps the ingredients combine smoothly and evenly, which results in a finer crumb and better rise. Cold ingredients can cause the batter to curdle or mix unevenly.
Is it possible to make this cake in a loaf pan instead of a Bundt pan?
Absolutely! The recipe works well in a 9×5-inch loaf pan too. Just adjust the baking time slightly to about 65 to 75 minutes. Keep an eye on it and do the toothpick test to ensure it’s fully baked.
Can I add flavors like lemon zest or spices to this Buttermilk Pound Cake Recipe?
Yes, this cake is a fantastic base for flavor experiments. Adding lemon or orange zest brightens the flavor, while spices like cinnamon or nutmeg can add warmth. Just add these at the same time as the extracts.
How should I slice the cake for serving?
Wait until the cake is completely cooled before slicing to avoid crumbling. Use a serrated knife and cut into even slices about one inch thick for the perfect balance of crust and tender crumb in every bite.
Final Thoughts
I truly hope you give this Buttermilk Pound Cake Recipe a try because it’s one of those classic treats that never goes out of style. Its simple ingredients come together to create something truly special that’s perfect for any occasion. Whether you’re sharing it with loved ones or savoring a quiet moment with your favorite cup of tea, this pound cake promises warmth and comfort in every bite.
Print
Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
This classic Buttermilk Pound Cake is a rich, moist, and buttery dessert perfect for any occasion. Made with simple pantry ingredients and enhanced by the tangy buttermilk, it yields a tender crumb and a golden-brown crust. The recipe is ideal for Bundt or loaf pans and includes an optional almond extract for added aroma. Enjoy this Southern favorite as is or with a simple glaze for extra sweetness.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
Others
- Nonstick baking spray or butter and flour for the pan
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan, with the Bundt pan preferred for even baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until the mixture becomes very light and fluffy, about 4 to 5 minutes, scraping down the sides as needed to ensure full incorporation.
- Add eggs: Add the eggs one at a time, beating well after each addition to maintain a smooth, emulsified batter.
- Add extracts: Mix in the vanilla extract and almond extract if using, blending gently into the batter.
- Alternate flour and buttermilk: Add the flour mixture in three additions, alternating with the buttermilk added in two additions. Begin and end with the flour mixture, mixing on low speed just until combined each time to avoid overmixing and ensure a tender crumb.
- Transfer batter and bake: Spoon the batter evenly into the prepared pan and smooth the top. Bake for 70 to 85 minutes if using a Bundt pan, or 65 to 75 minutes if using a loaf pan. The cake is done when it is deeply golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and serve: Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely before slicing and serving.
Notes
- Use room temperature ingredients to help the cake rise evenly and yield a tender crumb.
- Avoid overmixing once the flour is added to prevent a dense or tough texture.
- For a simple glaze, whisk 1 cup powdered sugar with 2 to 3 tablespoons milk or lemon juice and drizzle over the cooled cake.
- Store the cake tightly wrapped at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze individual slices for up to 2 months.
