With a short and sweet list of ingredients, our buttermilk pound cake recipe proves that the simple way is often the best way. As the recipe’s name suggests, the star of this cake is buttermilk. It helps create a swoonworthy crumb texture that’s moist, tender and light, wonderfully ready for a pile of sweetened fruit, for a drizzle of chocolate or as a sliced snack at any time.
The pound cake part of the name derives from an original recipe that called for one pound each of butter, sugar, eggs and flour. While most modern pound cake recipes no longer stick to that rule, this one features each of those ingredients, plus a few extras.
The best part about buttermilk pound cake, besides its buttery texture and perfectly balanced flavor, is its crowd-pleasing capabilities and endless versatility.
Ingredients for Buttermilk Pound Cake
- Butter: Our buttermilk pound cake recipe uses unsalted butter to add flavor and moisture. Remember to allow time for the butter to come to room temperature so that it creams well with the sugar.
- Sugar: This pound cake uses granulated sugar to ensure just the right amount of sweetness and a perfectly tender crumb.
- Eggs: For a velvety batter, you should always use room-temperature eggs. Otherwise, cold eggs may cause your softened butter to resolidify, which can cause your batter to split.
- Vanilla extract: A little vanilla adds extra flavor. Try one of our Test Kitchen’s picks of the best vanilla extract brands for baking.
- Flour: This recipe uses all-purpose flour to provide structure for the cake. For the best results, be sure to accurately measure your flour. Too much flour can cause your pound cake to become dry or dense—we’re aiming for moist and light!
- Baking soda: While most of the cake’s light texture comes from creaming together the butter and sugar, we add a small amount of baking soda for a little extra lift.
- Buttermilk: As the star of the show, buttermilk has an acidic nature that tenderizes the gluten in flour, yielding a moist and tender crumb in cakes. We have many other ideas for buttermilk desserts to use up any extra.
- Confectioners’ sugar: An optional dusting of confectioners’ sugar over the cooled pound cake adds a pretty (and sweet) touch.
Directions
Step 1: Cream the butter and sugar
Preheat the oven to 325°F.
In a large bowl, cream together the butter and sugar until light and fluffy, five to seven minutes.
Editor’s Tip: For a light and fluffy crumb structure, don’t skimp on the time. Here’s how to cream butter and sugar for perfect baked goods.
Step 2: Add in the eggs and vanilla extract
Beat in the eggs, one at a time, making sure that each egg is fully mixed into the batter before adding the next. Then mix in the vanilla extract.
Step 3: Combine the flour mixture
In a separate bowl, combine the flour and baking soda.
Step 4: Add the flour mixture and buttermilk
Beginning and ending with the dry ingredients, alternate adding the flour mixture and buttermilk to the cake batter. Mix well after each addition.
Editor’s Tip: To avoid overmixing your batter (which could lead to a tough or dense cake), keep the mixer on low speed and stop mixing when the ingredients are just combined. Once you’ve mixed in the last bit of the flour mixture, use a rubber spatula to scrape down the sides and bottom of the bowl, and then give the batter a few folds to ensure all the ingredients are combined.
Step 5: Bake
Pour the batter into a greased and floured 10-inch fluted tube pan (Bundt pan), and smooth it into an even layer. Bake until a toothpick inserted into the cake comes out clean, about 70 minutes.
Editor’s Tip: If the thought of prepping a Bundt pan makes you sweat, don’t worry! We have tips on how to grease a Bundt pan the right way.
Step 6: Remove the cake from the pan
Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Dust with confectioners’ sugar, if desired.
Buttermilk Pound Cake Variations
- Go for more vanilla: Who says vanilla is boring? We happen to love a strong vanilla flavor. Try increasing the vanilla extract to a full tablespoon or use vanilla bean paste for a more potent vanilla flavor.
- Add different flavors: Add your favorite citrus zest, or try another extract to replace or complement the vanilla. I personally love adding 1/4 to 1/2 teaspoon almond extract to this cake.
- Top your cake with glaze or icing: The possibilities here are endless! Try something like a quick vanilla glaze, a rich chocolate glaze or a brown sugar glaze. Or how about a lemon icing, a silky caramel icing or even a cream cheese frosting?
- Get creative with toppings: Top your beautifully glazed cake with decorative toppings like fresh berries, citrus zest, candied fruit or chopped nuts.
How to Store Buttermilk Pound Cake
Leftover pound cake should be stored in an airtight container at room temperature and will last for three to four days. To prevent it from drying out, press a piece of storage wrap against any exposed cake.
Can you freeze buttermilk pound cake?
Yes! This buttermilk pound cake recipe freezes very well—just be sure to hold off on any icing, glaze or toppings before you freeze it. Wrap the cooled cake in a layer of storage wrap, followed by a layer of aluminum foil, ensuring the cake is completely covered and sealed tightly. Then, store it in the freezer for up to three months. Allow the cake to thaw in the refrigerator overnight before enjoying it.
Buttermilk Pound Cake Tips
How do you make buttermilk?
You can easily make buttermilk with a few simple ingredients. To make 1 cup buttermilk, add 1 tablespoon white vinegar or freshly squeezed lemon juice to a measuring cup, then pour in enough milk to measure 1 cup. Stir and let stand for five minutes before using. We recommend using whole milk to ensure a supremely moist and tender cake.
What else can you make with buttermilk?
Buttermilk is a magical ingredient that can be used in a whole host of delicious ways. You can make extra-moist and tender doughnuts and chocolate cupcakes, or southern buttermilk biscuits and peach ice cream. Buttermilk can also be used to make creamy buttermilk salad dressing or as a marinade for buttermilk fried chicken with gravy.
How do you prevent buttermilk pound cake from sticking to the pan?
Here’s how to grease a Bundt pan so that you have the best chance of your cake being released properly. I mean, is there any baking tragedy quite as devastating as a cake sticking to the inside of a Bundt pan? And if your pound cake doesn’t come out picture-perfect (fingers crossed it does!), here are more tips for getting a cake out of a Bundt pan.
How do you know the buttermilk pound cake is done?
The cake is ready to come out of the oven when a toothpick inserted into the cake comes out clean. Typically, this takes about 70 minutes, but everyone’s oven is different; we recommend you start checking for doneness around the 60-minute mark.
How do you serve buttermilk pound cake?
Serve the cake with fresh fruit, homemade whipped cream, ice cream, fruit compote or even chocolate syrup! Or slice off a small wedge and have a quick snack. The beauty of a buttermilk pound cake recipe is that it is versatile and suits any occasion, big or small. However you take your pound cake, it will be delicious.
