This buttermilk pound cake has a superior texture that is equally moist, tender and light. The recipe is your new go-to for serving with fruit or tea, or on its own as a snack.
With a short and sweet list of ingredients, our buttermilk pound cake recipe proves that the simple way is often the best way. As the recipe’s name suggests, the star of this cake is buttermilk. It helps create a swoonworthy crumb texture that’s moist, tender and light, wonderfully ready for a pile of sweetened fruit, for a drizzle of chocolate or as a sliced snack at any time.
The pound cake part of the name derives from an original recipe that called for one pound each of butter, sugar, eggs and flour. While most modern pound cake recipes no longer stick to that rule, this one features each of those ingredients, plus a few extras.
The best part about buttermilk pound cake, besides its buttery texture and perfectly balanced flavor, is its crowd-pleasing capabilities and endless versatility.
Ingredients for Buttermilk Pound Cake
- Butter: Our buttermilk pound cake recipe uses unsalted butter to add flavor and moisture. Remember to allow time for the butter to come to room temperature so that it creams well with the sugar.
- Sugar: This pound cake uses granulated sugar to ensure just the right amount of sweetness and a perfectly tender crumb.
- Eggs: For a velvety batter, you should always use room-temperature eggs. Otherwise, cold eggs may cause your softened butter to resolidify, which can cause your batter to split.
- Vanilla extract: A little vanilla adds extra flavor. Try one of our Test Kitchen’s picks of the best vanilla extract brands for baking.
- Flour: This recipe uses all-purpose flour to provide structure for the cake. For the best results, be sure to accurately measure your flour. Too much flour can cause your pound cake to become dry or dense—we’re aiming for moist and light!
- Baking soda: While most of the cake’s light texture comes from creaming together the butter and sugar, we add a small amount of baking soda for a little extra lift.
- Buttermilk: As the star of the show, buttermilk has an acidic nature that tenderizes the gluten in flour, yielding a moist and tender crumb in cakes. We have many other ideas for buttermilk desserts to use up any extra.
- Confectioners’ sugar: An optional dusting of confectioners’ sugar over the cooled pound cake adds a pretty (and sweet)
touch.Directions
Step 1: Cream the butter and sugar
Preheat the oven to 325°F.
In a large bowl, cream together the butter and sugar until light and fluffy, five to seven minutes.
Editor’s Tip: For a light and fluffy crumb structure, don’t skimp on the time. Here’s how to cream butter and sugar for perfect baked goods.
Step 2: Add in the eggs and vanilla extract
Beat in the eggs, one at a time, making sure that each egg is fully mixed into the batter before adding the next. Then mix in the vanilla extract.
Step 3: Combine the flour mixture
In a separate bowl, combine the flour and baking soda.
Step 4: Add the flour mixture and buttermilk
Beginning and ending with the dry ingredients, alternate adding the flour mixture and buttermilk to the cake batter. Mix well after each addition.
Editor’s Tip: To avoid overmixing your batter (which could lead to a tough or dense cake), keep the mixer on low speed and stop mixing when the ingredients are just combined. Once you’ve mixed in the last bit of the flour mixture, use a rubber spatula to scrape down the sides and bottom of the bowl, and then give the batter a few folds to ensure all the ingredients are combined.
Step 5: Bake
Pour the batter into a greased and floured 10-inch fluted tube pan (Bundt pan), and smooth it into an even layer. Bake until a toothpick inserted into the cake comes out clean, about 70 minutes.
Editor’s Tip: If the thought of prepping a Bundt pan makes you sweat, don’t worry! We have tips on how to grease a Bundt pan the right way.
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Step 6: Remove the cake from the pan
Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Dust with confectioners’ sugar, if desired.
Buttermilk Pound Cake Variations
- Go for more vanilla: Who says vanilla is boring? We happen to love a strong vanilla flavor. Try increasing the vanilla extract to a full tablespoon or use vanilla bean paste for a more potent vanilla flavor.
- Add different flavors: Add your favorite citrus zest, or try another extract to replace or complement the vanilla. I personally love adding 1/4 to 1/2 teaspoon almond extract to this cake.
- Top your cake with glaze or icing: The possibilities here are endless! Try something like a quick vanilla glaze, a rich chocolate glaze or a brown sugar glaze. Or how about a lemon icing, a silky caramel icing or even a cream cheese frosting?
- Get creative with toppings: Top your beautifully glazed cake with decorative toppings like fresh berries, citrus zest, candied fruit or chopped nuts.
How to Store Buttermilk Pound Cake
Leftover pound cake should be stored in an airtight container at room temperature and will last for three to four days. To prevent it from drying out, press a piece of storage wrap against any exposed cake.
Ingredients
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- Confectioners’ sugar, optional
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
2.Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar if desired.
Nutrition Facts
1 piece: 334 calories, 13g fat (8g saturated fat), 78mg cholesterol, 159mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 5g protein.
