Description
This Buttermilk Pound Cake is a classic dessert with a tender crumb, buttery flavor, and a hint of tang from buttermilk. Perfectly simple yet irresistibly delicious, it’s a timeless treat that’s great for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- Optional: powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar together for 4–5 minutes until light and fluffy. This step is crucial for creating a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with buttermilk. Mix until just combined—do not overbeat, as this can make the cake dense.
- Pour Batter: Pour the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake: Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. If the cake browns too quickly, cover loosely with foil halfway through baking.
- Cool: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Serve: Dust with powdered sugar before serving if desired. Slice and enjoy!
Notes
Substitutions: Use Greek yogurt mixed with milk as a substitute for buttermilk. For a richer flavor, add a teaspoon of almond extract along with the vanilla. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: buttermilk pound cake, classic pound cake, easy cake recipe, buttery dessert