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Buttermilk Pound Cake

Pound cake is classic Southern comfort food, and you can never have too many recipes. There’s just something so soul-satisfying about the perfect ratio of butter, sugar, eggs, and flour. Make it a buttermilk pound cake, and you can overcome anything.

Buttermilk Pound Cake with coffee

Surprise guests? Throw this deliciousness together while you brew a pot of coffee, and you are good. You might be surprised how popular you become when your friends find out about your new fave recipe. It’s incredibly awesome with sliced fruit and homemade whipped cream. Need I say more?

Buttermilk Pound Cake sliced

What Makes a Pound Cake a Pound Cake?

This fantastically decadent cake has been around for ceeenturies! And no wonder! Talk about the original super simple way to remember a recipe. A pound of butter, a pound of sugar, a dozen eggs (way back when eggs were smaller, a dozen weighed about a pound), and a pound of flour with some baking soda. Yum!

Now, it doesn’t have to stop there. The options to make different flavored cakes are endless: lemon, strawberry, peach, and even sweet potato are super fabulicious. And if that weren’t enough, you can start combining flavors. How about strawberry banana, almond cranberry, or mango coconut? The sky’s the limit.

Recipe Ingredients

Buttermilk does so much for your cake to make it extra special. Not only does it add a delicately tangy flavor, but it also interacts with the gluten for that beautifully melt-in-your-mouth texture, has a party with your baking soda for a wonderful bounce, and it makes it super moist. Win-win! So here’s the lineup for your recipe!

  • Butter – The creamy authentic flavor adds pure richness to any cake. However, pound cake can’t live without it.
  • Sugar – We need all the sweetness in life we can get.
  • Eggs – These guys are the perfect binder for any cake or bread, giving it a better lift.
  • Flour – I use all-purpose flour for a stable structure.
  • Buttermilk – The pleasant tang balances the sweetness without adding a lot more fat. Its acidity also tenderizes gluten and activates the baking powder faster for a better rise.
  • Vanilla Extract – This ingredient adds a creamy flavor that marries the sweet and tart in a bond that will last forever.
Ingredients

How to Make Buttermilk Pound Cake

  1. Cream the butter with the sugar.
  2. Then add the eggs, mixing thoroughly after each egg.
  3. Mix in the dry ingredients thoroughly.
  4. Stir in the buttermilk and vanilla extract, scraping down the sides of the bowl.
  5. Pour the batter into a greased tube pan and bake.
Cream butter and sugar, then add eggs. Follow with dry ingredients.
Stir in buttermilk and vanilla extract, then bake.

Recipe Tips

  • No buttermilk, no problem! Replace it with 1½ of whole milk, then stir in a tablespoon of lemon juice or apple cider vinegar (white vinegar works, too).
  • Powdered sugar is deliciously dusted on top. My shortcut is grinding regular granulated sugar in the blender until it’s powdered. I usually make as much as I need for the recipe because the chemical-free version tends to pack down over time.
  • If your cake dries out, a simple syrup spiked with rum will fix that problem quickly.

Storage Instructions

Pound cake lasts 4-5 days at room temperature (unless you eat it all before😉), and a week in the fridge. If you want a speedy treat for an emergency, you can freeze individual slices in a freezer bag, then nuke it when the craving hits.

A slice of Buttermilk Pound Cake

More Pound Cake Recipes

Sliced buttermilk pound cake on a cookie rack
Print Pin
4.75 from 4 votes

Buttermilk Pound Cake

This classic buttermilk pound cake is quintessential Southern comfort food. The perfect butter, sugar, eggs, and flour ratio is pure heaven.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 295kcal
Author Imma

Ingredients

  • cup unsalted butter, softened
  • 2 cups sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 2 teaspoon lemon zest (optional)

Instructions

  • Preheat the oven to 300°F/150°C. Then generously grease a tube cake pan with cooking spray. Set aside.
  • Then, in a stand or hand mixer, cream the butter and sugar at high speed until it’s fluffy and starts to look white, 5-7 minutes.
  • Stir in the eggs, one at a time, beating the mixture well between each addition.
  • Mix in flour, baking powder, and salt into the batter.
  • Follow with the buttermilk and vanilla extract. (You can add the optional almond extract and lemon zest here, too.) Stir well until everything is thoroughly combined, scraping the sides of the bowl down as you go. Do NOT over mix.
  • Pour the pound cake batter into the greased cake pan. Tap pans on your work surface to eliminate any large air bubbles.
  • Bake at 300°F/150°C until a tester inserted into the center comes out clean, 55-60 minutes or more.
  • Transfer the pound cake to a wire cooling rack, dust with powdered sugar, serve with fresh fruits and whipped cream.
  • Enjoy!!!

Notes

  • No buttermilk, no problem! Replace it with 1½ of whole milk, then stir in a tablespoon of lemon juice or apple cider vinegar (white vinegar works, too).
  • Powdered sugar is deliciously dusted on top. My shortcut is grinding regular granulated sugar in the blender until it’s powdered. I usually make as much as I need for the recipe because the chemical-free version tends to pack down over time.
  • Pound cake lasts 4-5 days at room temperature (unless you eat it all before😉), and a week in the fridge.
    If your cake dries out, a simple syrup spiked with rum will fix that problem quickly.

Nutrition

Calories: 295kcal

Recipe Rating




Rebecca

Friday 8th of July 2022

Made this for my sister she said it was the best pound cake ever! Thanks!

Rebecca

Monday 4th of July 2022

The cake just finished cooking. It smells delicious! Can't wait for it to cool.