If you are searching for a rich, tender, and irresistibly moist dessert, this Buttermilk Pound Cake Recipe will quickly become your go-to favorite. Thanks to the magic of buttermilk, this pound cake strikes the perfect balance of buttery sweetness and subtle tang, resulting in a beautiful golden crumb and a texture that melts in your mouth. Whether you are baking for a special occasion or just treating yourself on a cozy afternoon, this classic pound cake promises both simplicity and indulgence in every bite.
Ingredients You’ll Need
This Buttermilk Pound Cake Recipe calls for simple, pantry-friendly ingredients that come together to create a cake bursting with flavor and wonderful texture. Each component plays an essential role: from the velvety butter providing richness to the buttermilk tenderizing the crumb with its acidity, ensuring the perfect cake every time.
- 1 cup unsalted butter, softened: Use room-temperature butter for easy creaming and a light, fluffy batter.
- 2 1/2 cups granulated sugar: Sweetens the cake and helps achieve its signature tender crumb.
- 4 large eggs, room temperature: Eggs provide structure and moisture while adding a luscious golden color.
- 3 cups all-purpose flour: The main structure-builder; sifted with baking powder and salt for even texture.
- 1/2 teaspoon baking powder: Gives just enough lift for a soft, yet sturdy texture.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1 cup buttermilk, room temperature: The star ingredient that tenderizes the crumb and adds subtle tanginess.
- 1 teaspoon vanilla extract: Adds warm, aromatic depth to the flavor profile.
How to Make Buttermilk Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F, which is the perfect moderate temperature to ensure your cake bakes slowly and evenly without browning too quickly. Grease and flour a 10-inch bundt pan or tube pan meticulously to prevent any sticking and help your cake release beautifully after baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 4 to 5 minutes with an electric mixer on medium speed. This step is crucial because it incorporates air that helps provide that wonderful light texture in your pound cake.
Step 3: Add Eggs One at a Time
Beat in the eggs individually, making sure each one is fully incorporated before adding the next. This gradual addition helps maintain the batter’s emulsion, ensuring a smooth consistency that bakes up tender and moist.
Step 4: Combine Dry Ingredients Separately
In another bowl, whisk together the flour, baking powder, and salt until evenly mixed. This ensures that your leavening is distributed uniformly for that perfect rise throughout the cake.
Step 5: Alternately Add Dry Ingredients and Buttermilk
Add the dry flour mixture and the buttermilk alternately to the butter mixture, starting and ending with the dry ingredients. This method prevents the batter from curdling and keeps everything well blended for optimal texture.
Step 6: Stir in Vanilla
Once your batter is nearly fully mixed, gently fold in the vanilla extract. This final touch adds a comforting aroma and flavor that makes this Buttermilk Pound Cake Recipe especially delightful.
Step 7: Bake to Perfection
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Patience here rewards you with a cake that holds together yet remains wonderfully tender.
How to Serve Buttermilk Pound Cake Recipe
Garnishes
This pound cake shines beautifully on its own, but topping it with fresh berries like strawberries, blueberries, or raspberries can add a burst of refreshing flavor and color. A simple glaze made from powdered sugar and lemon juice is also a fantastic choice to enhance sweetness and add a subtle tang.
Side Dishes
Pair your slice with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch. If you prefer something lighter, a side of fresh fruit salad complements the richness of the cake wonderfully without overpowering it.
Creative Ways to Present
For parties or special events, consider serving slices of this Buttermilk Pound Cake Recipe layered with mascarpone and fresh fruit in individual dessert glasses. Alternatively, transform it into mini trifle cups or garnish with edible flowers for an elegant, Instagram-worthy presentation.
Make Ahead and Storage
Storing Leftovers
This pound cake stays delicious for several days when stored properly. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist and fresh at room temperature for up to 3 days. If your kitchen tends to be warm, refrigeration is a good option but be sure to bring the slices back to room temperature before serving for the best flavor.
Freezing
To enjoy your Buttermilk Pound Cake Recipe later, wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. When you want to indulge again, simply thaw it overnight in the refrigerator or at room temperature for a few hours.
Reheating
If you prefer your pound cake slightly warm, gently reheat slices in a microwave for about 15 to 20 seconds. Alternatively, you can warm it in a 300°F oven for 10 minutes wrapped in foil to maintain moisture. This brings back the cake’s soft, melt-in-your-mouth magic.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
While regular milk can be used in a pinch, it won’t provide the same tender texture and subtle tanginess that buttermilk offers. For the best results, try mixing regular milk with a tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity before adding it to the batter.
What is the difference between pound cake and other cakes?
Pound cakes traditionally use a one-to-one ratio of butter, sugar, eggs, and flour which creates a dense, moist texture. This Buttermilk Pound Cake Recipe keeps the density but adds a tender crumb and moistness thanks to the buttermilk, setting it apart from lighter cakes like sponge or chiffon.
Can I use a different pan than a bundt or tube pan?
Absolutely! A loaf pan or two 9-inch round pans can be used, but baking times will vary. Be sure to check your cake regularly for doneness with a toothpick, as the shape and size of the pan affects baking duration.
Why is it important to have all ingredients at room temperature?
Using room temperature ingredients helps everything combine smoothly and creates a uniform batter that traps air, resulting in a lighter, fluffier cake. Cold ingredients can cause the batter to curdle or bake unevenly.
How long will the cake stay moist?
This Buttermilk Pound Cake Recipe stays moist for several days when stored properly, thanks to the buttermilk and balance of ingredients. It’s best enjoyed within 3 to 4 days to experience its peak freshness and flavor.
Final Thoughts
This Buttermilk Pound Cake Recipe is truly a classic that never goes out of style. The joy of baking it yourself and savoring each tender, buttery slice brings a kind of comfort that’s hard to beat. Whether it’s a special celebration or a simple household treat, I wholeheartedly encourage you to try this recipe soon — your taste buds will thank you!
Print
Buttermilk Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Buttermilk Pound Cake is a rich and moist dessert that combines the tangy flavor of buttermilk with a buttery, dense texture. Perfectly baked in a bundt pan, it’s an American favorite that pairs wonderfully with fresh berries or a simple glaze. Ideal for gatherings or a comforting treat, this cake delivers traditional southern flavors with every bite.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups granulated sugar
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 4 to 5 minutes and is crucial for a tender crumb.
- Add Eggs: Incorporate the eggs into the butter mixture one at a time. Beat well after each addition to fully combine and create a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Combine Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined—avoid overmixing to prevent a dense texture.
- Add Vanilla Extract: Stir in the vanilla extract to infuse the batter with warm, aromatic flavor.
- Pour and Smooth Batter: Pour the prepared batter evenly into the greased bundt pan and smooth the top with a spatula for uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 70 to 80 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set before turning it out onto a wire rack to cool completely, ensuring the cake maintains its shape and texture.
Notes
- For optimal texture, make sure all ingredients, especially the eggs and buttermilk, are at room temperature before you begin.
- This cake pairs beautifully with fresh berries or a simple glaze to enhance its flavor.
- Greasing and flouring the bundt pan thoroughly prevents sticking and helps produce a clean cake shape.
- Do not overmix the batter to avoid a tough crumb.
- Allow the cake to cool completely before slicing for the best texture and clean slices.
