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
Scale
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.
