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
Scale
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.
