Name: Buttermilk Pound Cake recipe
Prep time: 15 min
Cook time: 80 min
Ingredients: For the cake:; 3 c All-purpose flour (sifted); 2 - 3 c granulated sugar (Use 3 cups for a sweeter pound cake); 1 ½ c (3 sticks) unsalted butter- room temperature; 1 ½ c buttermilk- room temperature; 5 large eggs- room temperature; ½ tsp baking powder; ½ tsp salt; 2 tsps vanilla extract; 1 tsp almond extract; For the glaze:; ½ c (1 stick) of unsalted butter - melted; 2 c powdered sugar; 3-4 tbsps milk; 1 tsp vanilla

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This classic Buttermilk Pound Cake is rich, buttery, and incredibly moist, with a subtle tang from the buttermilk. It's a Southern staple with a tender crumb and a perfectly golden crust.

Buttermilk is a simple ingredient that brings incredible moisture to a pound cake. This one bakes up light, buttery, and subtly sweet-perfect for serving with a few scoops of vanilla ice cream. While I usually stick with classic vanilla, this cake pairs beautifully with all kinds of flavors.

In this guide, complete with step-by-step photos and a video tutorial, I'll show you exactly how to bake this elegant yet comforting cake, keep it moist and flavorful, and bring a little extra magic to your table.

Video Tutorial

Why This Buttermilk Pound Cake Recipe Works

Buttermilk adds moisture and tenderness for a soft, melt-in-your-mouth texture.
Creaming butter and sugar thoroughly ensures proper lift without baking powder.
Room-temperature ingredients blend smoothly for an even crumb.
Tested and family-approved in the Whip It Like Butter kitchen.
Includes a how-to video for visual learners.

Recommended tools and equipment:

Bundt Pan (A 12 c bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Baking spray

Before You Begin

Here are my tips for baking a successful pound cake:

Make sure your ingredients (butter, eggs, liquids, cream cheese, etc.) are at room temperature. For my home, that process takes about two hours depending on the time of the year.

Measure your ingredients into individual bowls. This makes the mixing process faster and allows for less distraction during this process.

Don't overfill you bundt pan. Leave about an inch of space from the top of the pan to allow the cake to rise.

Whip it like Butter Pro Tip: Grease and flour every ridge of your Bundt pan, or use a homemade cake release to ensure a perfect release.

Pound Cake Ingredients

Flour
All Purpose flour was used for this recipe. I use presifted unbleached all-purpose flour. Cake flour may also be used.

Butter
Butter is what gives pound cakes their signature buttery flavor and light yellow color. You can either use unsalted butter by itself, use unsalted butter and add ½ - 1 teaspoon of salt or use salted butter. The butter you choose is preference. Either can be used in a pound cake.

Sugar
Granulated sugar is best for pound cakes. If you prefer a pound cake that has subtle sweetness, use 2 cups of sugar for this pound cake. If you enjoy a sweet pound cake, use 3 cups of sugar for this pound cake.

Eggs
Add richness and help the cake rise. Incorporate one at a time to prevent curdling.

Buttermilk
The star ingredient! Adds tang, moisture, and a tender crumb.

Leavening
Leavening is an optional ingredient to use in a pound cake. A pinch (½ tsp) of baking powder can help ensure a reliable rise and improve crumb texture, but classic pound cakes rely on proper creaming and eggs to create its rise. Read more about the use of leavening ingredients in pound cakes here. Find my other baking guides/tips here.

Ingredient Swaps

Lemon Buttermilk Pound Cake is a popular combination-lemon and buttermilk marry well together. Simply swap the vanilla extract for lemon extract or lemon emulsion.
If you love almond flavor, try using almond extract instead of vanilla-or even combine the two.
If you haven't tried vanilla bean paste yet, it's a game changer. It adds a deeper, more intense vanilla flavor that takes your cake to the next level.
To make this cake into a chocolate pound cake, add ½ c of cocoa powder to the batter.
Serve with fresh berries, whipped cream, or a dusting of powdered sugar.
Turn it into strawberry shortcake by topping slices with macerated strawberries and cream.
Add a lemon glaze or chocolate drizzle for a flavor twist.

Storage & Freezing

Store at room temperature, in an airtight container, for up to 5 days.
Freeze whole or in slices, well-wrapped, for up to 3 months.
Refrigerate up to 5 days; bring to room temperature before serving.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Buttermilk Pound Cake recipe

This classic Buttermilk Pound Cake is rich, buttery, and incredibly moist, with a subtle tang from the buttermilk. It's a Southern staple with a tender crumb and a perfectly golden crust.

4.50 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Buttermilk Pound Cake

Prep Time: 15

Cook Time: 1 20

Servings: people

Calories: 361kcal

Author: Ashley Frederick

Ingredients

For the cake:
3 c All-purpose flour (sifted)
2 - 3 c granulated sugar Use 3 cups for a sweeter pound cake
1 ½ c (3 sticks) unsalted butter- room temperature
1 ½ c buttermilk- room temperature
5 large eggs- room temperature
½ teaspoon baking powder
½ teaspoon salt
2 tsps vanilla extract
1 teaspoon almond extract
For the glaze:
½ c (1 stick) of unsalted butter - melted
2 c powdered sugar
3-4 tbsps milk
1 teaspoon vanilla

US Customary - Metric

Instructions

To make the cake:
Preheat your oven to 325 degrees.
Combine the flour, baking powder, and salt and sit to the side.
Then, using a hand or stand mixer, mix the butter and sugar together on medium speed until until light and fluffy (approximately 5 minutes).
Next, add vanilla and almond extracts.
Add the eggs to the bowl one at a time, mixing just until combined before adding the next egg.
Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
Bake the cake for about an hour and 10-15 minutes.
The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 10-15 minutes before removing it from the pan.
To make the glaze:
In a bowl, whisk together the butter, powdered sugar, milk, and vanilla. Pour the glaze over the cooled cake.
Serve and enjoy!

Video

Notes

Use room temperature ingredients- eggs, butter and cream cheese should be at room temperature
Measuring ingredients - To measure the flour, first sift the flour and spoon it into the measuring cup until overflowing, then level it off with the back of the knife. Do not pack the flour.
Avoid overmixing the cake batter, as it'll lead to a tough and rubbery cake. Mixing your ingredients on low speed will also help to avoid overmixing.
Preheat your oven - an oven thermometer is a great tool to use to ensure that your oven is at the proper temperature before baking your pound cake.
Grease your bundt pan thoroughly with baking spray that contains flour, or use butter and flour. Grease all areas including the center and ridges.
Use a toothpick to check for doneness. A wooden skewer is also an option to reach further into the pound cake. It should come out clean or with few crumbs.
Pound cakes continue to bake while they cool, so be careful not to overbake it. Pull it from the oven when a few crumbs come out clean or with just a few crumbs on the skewer. Because they continue to bake while cooling, this is another reason to not leave your cake in the pan for an extended period of time. 10 -15 minutes of cooling time is sufficient.

Nutrition

Frequently asked questions:

Why buttermilk makes a difference in pound cakes?

Buttermilk adds moisture to a pound cake and a slight tanginess.

Can I use buttermilk made from scratch?

You can, but I don't recommend it, unless you are well experienced in this area. You will have better luck with store bought liquid buttermilk.

Can I substitute regular milk for buttermilk?

You can, but I wouldn't recommend it. Buttermilk brings a unique tang and moisture to pound cake that regular milk just can't match, both in flavor and texture.

Why is my pound cake dry?

Overbaking or overmixing can cause dryness. Bake just until a toothpick comes out clean.

Do I need baking powder?

Not necessarily. Proper creaming of butter and sugar provides enough lift.

Can I bake this pound cake in a loaf pan?

Yes! Divide the batter into two 9x5-inch loaf pans and adjust the baking time.

What causes gluten streaks in pound cake?

Gluten streaks, sometimes referred to as "gummy streaks" or "sad streaks," are undercooked-looking areas within a pound cake cake. Even with doing all the things to check that the cake is done, you most often will not see them until the cake is sliced.

The cake is in fact done, even with these streaks. It can happen to the best of bakers. This is why you should avoid over-creaming the butter and sugar or overmixing your batter. This causes gluten development. Gluten streaks can also be caused by underbaking, improper oven temperature, or too much liquid in the batter.

They can be tasty, but of course this is not an issue you want to have especially if baking the cake for someone else.

Why is my pound cake dense?

A true, made from scratch pound cake tends to be dense; however, buttermilk adds a certain tenderness to a pound cake. If your buttermilk pound cake comes out dense, it could be from overmixing or not creaming the butter and sugar long enough. Cream your butter and sugar until light and fluffy. Only mix the remaining ingredients until combined.

Why did my pound cake stick to the pan?

Make sure to grease all nooks and crannies thoroughly with baking spray or a butter/flour combo to avoid this issue. Grease your pan thoroughly and allow to cool at least 15 minutes before inverting.

Why did my pound cake sink in the center?

To avoid this issue, be careful not to overmix your pound cake and ensure your oven is pre-heated to proper temperature before placing it in the oven. An oven thermometer is a great tool to check oven temperature. Also avoid opening the oven during the baking process.

More Pound Cake recipes made with buttermilk

This Mile High Buttermilk Pound cake is 18 cups of delicious pound cake.

Try my moist, Dark Chocolate Buttermilk Pound Cake infused with Dutch processed black cocoa powder.

Buttermilk Pie is a southern classic. This custard-like pie is made with buttermilk, sugar, vanilla, and butter!

Buttermilk Pound Cake is a timeless dessert that blends rich flavor with a soft, tender crumb. With the step-by-step guide, pro tips, and video tutorial, you'll bake a pound cake that's as beautiful as it is delicious!

Comments

4.50 from 10 votes (6 ratings without comment)