Buttermilk Pound Cake Recipe
Buttermilk Pound Cake Recipe photo by Taste of Home

Buttermilk Pound Cake Recipe

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Now that I've retired from teaching, I have more time to bake. This cake is the one I make most often. It is a truly Southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other pound cake recipes. —Gracie Hanchey, De Ridder, Louisiana
TOTAL TIME: Prep: 10 min. Bake: 70 min. + cooling
MAKES:16-20 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 70 min. + cooling
MAKES: 16-20 servings


  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • Confectioners' sugar, optional

Nutritional Facts

1 serving (1 slice) equals 285 calories, 10 g fat (6 g saturated fat), 68 mg cholesterol, 134 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with buttermilk and beat well. Stir in vanilla.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 16-20 servings.
Originally published as Buttermilk Pound Cake in Country Extra November 1993, p49

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Reviewed Apr. 4, 2016

"This is undoubtedly, THE BEST poundcake EVER!!"

Reviewed Jan. 12, 2016

"I've made this cake several times and everyone loves it. I serve it with fresh berries and whipping cream or ice cream. I've never had it turn out dry. I use a stoneware bundt pan and it bakes very well. I've made many different kinds of pound cakes and this one is just as good as sour cream, cream cheese, lemon, or key lemon recipes I have. Love it."

Reviewed Jan. 7, 2016

"A nice, easy pound cake. Traditional flavor and texture, with a lot less work. I will make this again"

Reviewed Nov. 14, 2015

"This cake is super easy and super impressive! Could I ask if anyone has played around with any flavourings etc? Anyone thrown in chocolate chips or some chocolate powder? How did that work out?"

Reviewed Nov. 10, 2015

"I made this cake last week. I was disappointed in the texture and it was slightly dry. I baked it for 60 minutes instead of 70 in my Bundt pan. I used Bulgarian buttermilk and iced it with a chocolate chip icing."

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