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