What the heck is this?
This is not just any cake. This is the kind of pound cake that makes grannies nod in approval and neighbors ask for the recipe. Buttermilk Pound Cake is a rich, dense, golden beauty that walks the line between humble and heavenly. It’s got a tender crumb, a buttery flavor that lingers just long enough, and a slight tang from the buttermilk that keeps every bite interesting. No frosting necessary — though a dusting of powdered sugar or a drizzle of glaze never hurts. Serve it with berries, a scoop of ice cream, or straight out of the pan with a fork if you’re living honestly.
Why You’ll Love This Recipe
– A true Southern staple that always delivers.
– Buttermilk makes it moist with just the right tang.
– Dense but not dry — perfect with coffee or tea.
– Keeps beautifully for days (if it lasts that long).
– Can be dressed up or enjoyed as-is.
– The crust? Buttery and golden perfection.
The Good Stuff You’ll Need
– 1 cup (2 sticks) unsalted butter, softened
– 3 cups granulated sugar
– 6 large eggs, room temp
– 3 cups all-purpose flour
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk, room temp
– 1 tbsp vanilla extract
– Optional: Powdered sugar for dusting
Let’s Do This
Step 1: Preheat + Prep
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan generously. (Get into all those nooks and crannies.)
Step 2: Cream the Butter + Sugar
In a large mixing bowl, cream the softened butter and sugar together until light, fluffy, and pale — about 4–5 minutes. Don’t rush this; it’s the base of that perfect texture.
Step 3: Add Eggs One at a Time
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides as you go. Patience pays off here.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Step 5: Alternate Buttermilk and Dry Mix
Add the dry ingredients to the butter mixture in 3 parts, alternating with the buttermilk in 2 parts. Begin and end with the dry mix. Stir in vanilla extract last.
Step 6: Pour and Bake
Pour batter evenly into the prepared pan. Smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean and the top is golden with a slight crack.
Step 7: Cool and Release
Let the cake cool in the pan for 10–15 minutes. Carefully turn out onto a wire rack and cool completely before slicing. Dust with powdered sugar if you’re feeling classic.
Serving Suggestions
– Serve warm with whipped cream and strawberries for a shortcake moment.
– Add a scoop of vanilla or butter pecan ice cream.
– Slice and toast it (yes, toast it) with butter for a decadent breakfast treat.
– Pair with coffee or a glass of sweet tea. Southern bliss.
Switch It Up
– Add a lemon glaze: whisk 1 cup powdered sugar + 2–3 tbsp lemon juice and drizzle over.
– Stir in a handful of chopped pecans or blueberries.
– Sub almond extract for half the vanilla for a bakery twist.
– Add a bit of cinnamon or nutmeg for cozy spice.
Make-Ahead Tips
– This cake gets better as it sits. Make it a day ahead for peak flavor.
– Wrap leftovers tightly and store at room temp for up to 4 days, or refrigerate for up to a week.
– Freezes beautifully — just wrap slices in plastic wrap and foil.
Questions People Actually Ask
Q: Can I use low-fat buttermilk?
A: Yes, but whole buttermilk gives the richest flavor and texture.
Q: What if I don’t have buttermilk?
A: Stir 1 tbsp lemon juice or vinegar into 1 cup whole milk. Let sit 10 minutes. Boom: DIY buttermilk.
Q: Can I bake this in loaf pans?
A: Yup! Use two 9×5 loaf pans. Check for doneness around 55–60 minutes.
Q: Can I make this gluten-free?
A: With a good 1:1 gluten-free flour blend, yes — though the texture may be a touch softer.
Buttermilk Pound Cake: The Southern Classic That Never Goes Out of Style
- Total Time: 20 minutes
- Yield: 12 slices
Description
This is not just any cake. This is the kind of pound cake that makes grannies nod in approval and neighbors ask for the recipe. Buttermilk Pound Cake is a rich, dense, golden beauty that walks the line between humble and heavenly. It’s got a tender crumb, a buttery flavor that lingers just long enough, and a slight tang from the buttermilk that keeps every bite interesting. No frosting necessary — though a dusting of powdered sugar or a drizzle of glaze never hurts. Serve it with berries, a scoop of ice cream, or straight out of the pan with a fork if you’re living honestly.
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 3 cups granulated sugar
– 6 large eggs, room temp
– 3 cups all-purpose flour
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk, room temp
– 1 tbsp vanilla extract
– Optional: Powdered sugar for dusting
Instructions
Step 1: Preheat + Prep
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan generously. (Get into all those nooks and crannies.)
Step 2: Cream the Butter + Sugar
In a large mixing bowl, cream the softened butter and sugar together until light, fluffy, and pale — about 4–5 minutes. Don’t rush this; it’s the base of that perfect texture.
Step 3: Add Eggs One at a Time
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides as you go. Patience pays off here.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Step 5: Alternate Buttermilk and Dry Mix
Add the dry ingredients to the butter mixture in 3 parts, alternating with the buttermilk in 2 parts. Begin and end with the dry mix. Stir in vanilla extract last.
Step 6: Pour and Bake
Pour batter evenly into the prepared pan. Smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean and the top is golden with a slight crack.
Step 7: Cool and Release
Let the cake cool in the pan for 10–15 minutes. Carefully turn out onto a wire rack and cool completely before slicing. Dust with powdered sugar if you’re feeling classic.
Notes
– Serve warm with whipped cream and strawberries for a shortcake moment.
– Add a scoop of vanilla or butter pecan ice cream.
– Slice and toast it (yes, toast it) with butter for a decadent breakfast treat.
– Pair with coffee or a glass of sweet tea. Southern bliss.
- Prep Time: 20 minutes
Nutrition
- Calories: ~440 kcal
- Fat: ~20g
- Carbohydrates: ~58g
- Protein: ~6g