Bake a decadent Buttermilk Pound Cake with a butter glaze that will melt in your mouth. This cake is incredibly moist and flavorful!
Buttermilk is one of those simple ingredients that adds moisture to a pound cake. This cake is light and buttery with a subtle sweetness; therefore, it would be great with a few scoops of vanilla ice cream.
I'm a plain ice cream kind of girl, but the cake would definitely still pair well with a variety of ice cream flavors. So let's get into this recipe so I can show you how it's done!
More recipes ---> Sweet Potato Pound Cake, Sour Cream Pound Cake, Banana Pudding Pound Cake, Banana Pudding, Kentucky Butter Cake, Cream Cheese Pound Cake, Condensed Milk Pound Cake, Snickerdoodle Bundt Cake, Cookie Butter Pound Cake, Million Dollar Pound Cake
For the Pound Cake:
- All-purpose flour (sifted)
- Granulated sugar
- Unsalted butter - room temperature
- Buttermilk - room temperature
- Eggs - room temperature
- Baking powder
- Vanilla extract
- Almond extract
For the Glaze:
(Note: The full ingredient list is provided in the recipe card below.)
Steps to make the Buttermilk Pound 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, beat the butter and sugar together on medium speed until creamy (approximately 2 minutes).
Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Next, add vanilla and almond extracts. 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 non-stick spray. Pour the batter into the pan and spread it evenly. Bake the cake for about an hour and 20 minutes.
The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 20 minutes before inverting the cake (flipping it out of 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!
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
- How to prepare Pound Cake ingredients
- How to Make a Pound Cake for Beginners
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
What Is A Pound Cake?
A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.
Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently asked questions:
Buttermilk adds moisture to the cake.
Store the cake in an airtight container for up to 5 days.
Yes. I recommend freezing the cake for no more than three months for the best flavor. Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.
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- For the cake:
- 3 c All-purpose flour (sifted)
- 2 c granulated sugar
- 1 ½ c (3 sticks) unsalted butter- room temperature
- 1 ½ c buttermilk- room temperature
- 5 whole 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
- 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, beat the butter and sugar together on medium speed until creamy (approximately 2 minutes).
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Next, add vanilla and almond extracts.
- 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 non-stick spray. Pour the batter into the pan and spread it evenly.
- Bake the cake for about an hour and 20 minutes.
- The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 20 minutes before inverting the cake (flipping it out of 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!