buttermilk pound cake recipe

Written ByJenny Smyth Posted on
buttermilk pound cake recipe
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The Best buttermilk pound cake recipe

I’m so excited to share this classic buttermilk pound cake recipe with you all. This recipe has been a staple in my household for years, and it’s always a crowd-pleaser. I first discovered this recipe when I was looking for a moist and flavorful cake to serve at my daughter’s birthday party.

The combination of buttermilk, sugar, and butter creates a rich and indulgent flavor that’s hard to resist. I love how the tangy buttermilk complements the sweetness of the sugar, making each bite a delight. Over time, I’ve tweaked the recipe to make it even more tender and delicious.

My family loves this cake, and I’m sure your family will too! It’s perfect for special occasions or just a regular Tuesday night dessert. Plus, it’s easy to make ahead of time and store in an airtight container for up to 5 days.

The best part? It’s relatively healthy compared to other rich desserts out there – the buttermilk adds moisture without adding extra fat or calories. And let’s be real, who doesn’t love a good excuse to break out the mixing bowls and get creative in the kitchen?

So go ahead, give this recipe a try and enjoy every last crumb!

Classic Buttermilk Pound Cake

Classic Buttermilk Pound Cake

4.6 from 1886 votes

A dense, moist, and tender pound cake with a subtle tang from buttermilk. This classic dessert is perfect for serving with fresh berries or a dusting of powdered sugar.

Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature

👨‍🍳Directions

1Preheat oven to 325°F.
2Grease and flour a 10-inch bundt pan, tapping out any excess flour.
3Set the pan aside.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 4 to 5 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
7With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture.
8Mix just until combined, being careful not to overmix.
9Pour the batter into the prepared pan and spread it evenly.
10Bake for 60 to 70 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
11Let the cake cool in the pan on a wire rack for 15 minutes.
12Then invert the pan onto the rack and remove the cake.
13Allow it to cool completely before slicing and serving.

🔧Equipment

10-inch bundt pan or tube pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 110mg🧂Sodium: 220mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 6g

📝Notes

For best results, ensure all ingredients are at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.

Watch Video Of How Classic Buttermilk Pound Cake Works

This buttermilk pound cake is a recipe I come back to again and again because it is simple reliable and always pleases a crowd. I love that I can make it ahead of time and it stays fresh for days making it perfect for busy weeks or unexpected guests. Whether I serve it plain with a cup of coffee or dress it up with berries and cream it never disappoints.

For storage I keep it in a cake carrier on the counter and it stays moist and tender. If I have leftovers I slice it and freeze individual pieces so the kids can grab a quick treat after school. To reheat I pop a slice in the microwave for about ten seconds or warm it in a low oven for a few minutes.

It also works well toasted with a little butter for breakfast. I often bring this cake to family gatherings because it travels well and everyone from my youngest niece to my grandfather enjoys it. It is one of those recipes that feels both special and everyday which is exactly what I want in my kitchen.

❓ Frequently Asked Questions About Buttermilk Pound Cake

Q: What is buttermilk?

Buttermilk is a type of milk that’s been soured with acid, usually vinegar or lemon juice. This process makes it thicker and more tangy than regular milk.

Q: Can I substitute regular milk for buttermilk?

While you can use regular milk as a substitute in a pinch, keep in mind that it won’t have the same rich flavor and moisture as buttermilk.

Q: How long does this cake take to prepare?

This cake is relatively quick to prepare – you can mix the batter in under 10 minutes!

Q: Can I use a different type of milk instead of buttermilk?

Skip it if you don’t have buttermilk on hand – almond milk or soy milk work fine as substitutes.

Q: How do I store leftover cake?

You can store leftover cake in an airtight container at room temperature for up to 5 days or freeze it for up to 2 months.

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