This buttermilk pound cake is incredibly moist and just absolutely delicious. It makes the perfect sweet breakfast or dessert for any occasion. whether you're hosting a brunch or just want to make a delicious weeknight treat. Using all common household ingredients, this classic pound cake is sure to be a recipe you make over and over again!
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A Perfect Pound Cake Recipe
This classic buttermilk pound cake recipe is as delicious as it is easy to make. You're going to love how quickly the ingredients come together to make an incredibly moist and satisfying dessert. I love serving this buttermilk pound cake with fresh fruit and topped with my favorite icing drizzle. It's also perfect on its own!
I like to serve this cake when I have guests over because it is an absolute crowd pleaser. It looks like it took me hours to prepare, but it actually comes together so quickly. It also keeps really well in the freezer, so it's a great option to have on hand at all times.
Why You'll Love This Buttermilk Pound Cake
It's a classic. Pound cakes have been around for ages and for a very good reason. Their flavor is simple yet delicious, and this recipe is no exception. It has such a classic taste, and the use of buttermilk brings the flavor and texture up to another level.
It's versatile. Because the flavor of this cake is a classic sweetness, you can dress it up any way you'd like! You can frost it with your favorite homemade frosting, use an icing glaze, or top it with fresh fruit and a scoop of your favorite ice cream. The choice is yours!
It's a great make ahead dessert. This buttermilk pound cake will keep really well on the counter for a few days and even longer in the freezer. It's the perfect dessert to make ahead and pull out when you know you're going to have guests over.
Ingredients For Buttermilk Pound Cake
- Butter- unsalted. Softened and room temperature butter works best for creaming together with sugar.
- Sugar- white granulated sugar is the best kind for this recipe.
- Eggs- room temperature, again best for creaming easily with the butter and sugar.
- Flour- all purpose flour is just fine for this cake. You can also use cake flour if you'd like to.
- Baking soda- helps the cake rise and become fluffy.
- Buttermilk- gives a delicious tang to the cake.
- Vanilla- 100% vanilla extract, not imitation vanilla.
- Butter extract- used to enhance the butter flavor of the cake.
How to make buttermilk pound cake
Step 1: Cream the butter. Preheat the oven to 325°F and brush the 10-cup pound cake mold with melted butter. Beat the softened butter with the sugar in a medium mixing bowl until fluffy.
Step 2: Add the eggs. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and butter extract.
Step 3: Add the dry ingredients. Fold in the flour and baking soda. Do not over mix your batter during this step. It will be a thick batter for now.
Step 4: Add the buttermilk. To the mixing bowl, add the buttermilk and stir everything together until it is just combined.
Step 5: Bake the cake. Transfer the pound cake batter to the prepared cake mold. Bake the cake for 60-70 minutes or until an inserted toothpick comes out clean.
Step 6: Cool and serve. Cool the cake completely before removing it from the mold. Slice the cake and serve as desired.
Tips To Make The Best Buttermilk Pound Cake Recipe
- Do not over mix your batter. Over mixing the batter will ruin the delicate texture of the cake. So just make sure to mix only until everything combines.
- Do not skip the buttermilk. You cannot substitute buttermilk for regular milk as they aren't equal substitutes. Also, the buttermilk is what makes a perfectly dense and moist pound cake, so you'll want to be sure to use it!
- If you're feeling extra indulgent, you can top your pound cake with my delicious homemade cream cheese frosting.
How To Store Pound Cake
At room temperature: Pound cakes are best stored at room temperature wrapped tightly in plastic wrap or in an airtight container. You can leave your pound cake on the counter this way for up to 3 days.
In the freezer: You can also freeze whole or sliced pound cakes easily. Simply wrap the leftovers tightly in plastic wrap before wrapping them again in aluminum foil. You can also store slices in a freezer safe bag after they've been wrapped with plastic.
Reheating: Allow any frozen pound cake to defrost on the counter for an hour or two before serving. You can also warm up chilled slices of pound cake in the microwave for about 30 seconds.
FAQS About This Pound Cake Buttermilk Recipe
What does buttermilk do to cake?
Buttermilk is acidic, which makes the cake extra moist! It's different from regular milk because it is cultured and has a zingy taste.
How long should you let a pound cake cool before removing it from the pan?
I let my pound cake cool in the pan on a wire rack for about 15 minutes. You want to make sure the cake is completely cooled before attempting to remove it from the pan. If it's still hot or warm, the cake could stick to the pan and crumble.
What is the best pan to use for a pound cake?
I love using a bundt pan for my pound cakes, but a loaf pan works well, too. Both have their benefits! Just make sure to adjust the cooking time if you decide to use a different pan than this recipe calls for.
More Dessert Recipes
- Peach cobbler pound cake
- Sweet potato pound cake
- Cinnamon bundt cake
- Old fashioned pound cake
- Peach crisp with canned peaches
- 1 ½ cup unsalted butter, softened
- 2 ¼ cup sugar
- 4 eggs, room temperature
- 3 ½ cups flour
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- Preheat oven to 325°F. Brush the 10-cup pound cake mold with some butter.
- Beat butter with sugar until fluffy.
- Add eggs, one at a time, beating well after each addition. Add vanilla extract and butter extract.
- Fold in flour, baking soda, and buttermilk. Stir until just combined.
- Transfer the mixture to the prepared cake mold.
- Bake the cake for 60-70 minutes or until an inserted toothpick comes out clean.
- Cool the cake completely before removing it from the mold.
- Slice the cake and serve as desired.
Serving Size:1 slice
Amount Per Serving: Calories: 381Total Fat: 16.6gSaturated Fat: 9.1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 181mgSodium: 1522mgCarbohydrates: 50gFiber: 1gSugar: 23.4gProtein: 9.1g