Buttermilk Pound Cake Recipe

Introduction

This Buttermilk Pound Cake is a classic treat that combines a tender crumb with a subtle tang from the buttermilk. Perfect for dessert or an afternoon snack, its rich flavor and moist texture make it a favorite in any bakery or home kitchen.

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 1/3 cups buttermilk
• Powdered sugar (optional for dusting on top)

Instructions

1. Step 1: Preheat your oven to 325°F. Grease a 10-inch bundt pan with non-stick baking spray, or generously butter and flour it. Set aside.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
3. Step 3: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
4. Step 4: Alternately beat in the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Mix just until combined; avoid over mixing to keep the cake tender. Pour the batter into the prepared bundt pan.
5. Step 5: Bake the cake on the middle oven rack for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the cake top browns too quickly, tent with foil halfway through baking.
6. Step 6: Let the cake cool completely in the pan before carefully inverting it onto a serving plate. Dust with powdered sugar if desired, slice, and serve.

Tips & Variations

• For an extra moisture boost, make sure your buttermilk is cold when adding it to the batter.
• Substitute almond extract with lemon zest for a citrus twist.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 1/3 cups of milk and letting it sit for 5 minutes.
• To make a glaze, mix powdered sugar with a splash of milk and drizzle over the cooled cake.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving. Reheat slices briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but to mimic the acidity of buttermilk, add 1 tablespoon of vinegar or lemon juice to the milk and let it sit for a few minutes before using.

How do I know when the pound cake is fully baked?

Insert a toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Avoid opening the oven frequently during baking to maintain consistent heat.

Buttermilk Pound Cake Recipe

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★★★★★

4.8 from 129 reviews

• Author: Naomi
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Buttermilk Pound Cake is a classic moist and tender dessert, perfect for any occasion. Made with simple ingredients like butter, sugar, eggs, and buttermilk, this recipe delivers a rich, soft texture with a subtle tang from the buttermilk. The cake is baked in a bundt pan for a beautiful presentation and can be optionally dusted with powdered sugar for a lovely finish.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 1/3 cups buttermilk

Finishing

• Powdered sugar (optional for dusting on top)

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Instructions

1. Preheat and prepare pan: Preheat your oven to 325°F. Grease a 10-inch bundt pan thoroughly with non-stick baking spray or butter and flour it well to ensure the cake releases easily after baking. Set it aside.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside for later use.
3. Cream butter and sugar: Using a stand mixer or hand mixer, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps to incorporate air and enhance the cake’s texture.
4. Add eggs and extracts: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract and optional almond extract to add depth and aroma to the batter.
5. Combine flour and buttermilk: Add the flour mixture alternately with the buttermilk to the butter mixture, beginning and ending with the flour mixture. Beat just until the batter comes together; be careful not to overmix to maintain a tender crumb.
6. Pour and bake: Pour the batter into the prepared bundt pan, smoothing the top evenly. Bake on the middle rack of the oven for 55 to 65 minutes, or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Monitor browning: If the top of the cake begins to darken too quickly during baking, lightly tent it with foil halfway through the baking time to prevent over-browning.
8. Cool and serve: Allow the cake to cool completely in the bundt pan before inverting it onto a cake plate. Once cooled, dust with powdered sugar if desired, slice, and serve.

Notes

• Do not overmix the batter once the flour and buttermilk are combined to avoid a dense cake.
• If you do not have almond extract, you can omit it without affecting the overall flavor significantly.
• Ensure butter is softened to room temperature for easier creaming with sugar.
• Use a toothpick to check doneness; it should come out mostly clean with a few crumbs but no wet batter.
• Tenting with foil is optional but recommended if the cake browns too quickly in your oven.
• This cake keeps well at room temperature for up to 2 days, or can be refrigerated for up to a week.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Buttermilk Pound Cake,classic pound cake,moist pound cake,bundt cake,buttermilk dessert,classic American dessert