Buttermilk Pound Cake recipe

4.45 from 9 votes

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.

Prep Time15

Cook Time1 20

Course: Dessert

Cuisine: American

Keyword: Buttermilk Pound Cake

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