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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
