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Sliced buttermilk pound cake on a cookie rack
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4.67 from 9 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

  • 1½ 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
  • 1½ 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