Buttermilk Pound Cake
Total TimePrep: 10 min. Bake: 70 min. + cooling
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- Confectioners' sugar, optional
- In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Buttermilk Pound Cake Tips
What does buttermilk do to cake?Buttermilk is a wonderful cake ingredient. Its acidic nature tenderizes the gluten in flour, yielding a moist and tender crumb in cakes.
How do you make buttermilk?No buttermilk on hand? No problem! To make 1 cup buttermilk, combine 1 tablespoon white vinegar or freshly squeezed lemon juice and enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
What else can I make with buttermilk?The wonderful thing about buttermilk is that it is so versatile! Other baked goods and desserts that call for buttermilk include doughnuts, chocolate cupcakes, southern buttermilk biscuits and even peach ice cream! Buttermilk can also be used in creamy buttermilk salad dressing or as a marinade for buttermilk fried chicken with gravy.
How do I prevent my cake from sticking to the pan?There is nothing worse than a cake that just doesn’t want to release properly from a pan! See how to correctly grease a Bundt pan so that your cake comes out perfectly every time.
Nutrition Facts1 slice: 285 calories, 10g fat (6g saturated fat), 68mg cholesterol, 134mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.
Jun 4, 2020
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May 29, 2020
I decided to venture in to pound cake territory not too long ago. I tried one other recipe before this one and was not impressed. This cake is fantastic! I am adding this in to my regular baking regime. It is moist, the sponge of the cake is not crumbly but not too dense. This cake is perfect alone or as a base for a shortcake or Trifle.
May 12, 2020
This is THE BEST Pound Cake I have ever made and had. Hands down!!! My wife doesn't like sweets and as she was gobbling one of the last few slices looked at me and stated: "you ARE making another one today, right?" Hahaha. No better endorsement than that!!! Thank you for such a delicious recipe!!!
May 11, 2020
I wanted to bake something to use up buttermilk I had on hand and chose this recipe. It looked interesting so I thought Why not? OMG! It was/is absolutely delicious! It was moist and buttery and it's made it into my file of favorites. I added some macerated strawberries (my husbands suggestion and it was a good one at that). Try this cake. I really think you'd really like it.
May 4, 2020
Chose this simple recipe to test drive my new 10 cup Nordic Ware Blossom Bundt Cake Pan. Giving it 4-stars as there's too much batter for a 10 cup bundt pan. Followed the recipe exactly with no substitutions or alterations and, besides overflowing the pan during baking, it was perfect! The dense cake released from the intricate patterned pan perfectly. The taste was wonderfully simple. Sprinkling confectioner's sugar on top made it perfect for kids. Pairing with sliced strawberries soaked in Grand Marnier liquor made a sophisticated finish for adults. Next time will add a chocolate ganache glaze, and reserve extra batter for side cupcakes for the kids.
May 2, 2020
Oh my Goooooodness, this is the best pound cake. I added rum and it was fabolous.
May 1, 2020
Will this turn out okay without a flute pan ??
Apr 26, 2020
Turned out perfect!
Apr 20, 2020
With Covid19 quarantine, I have been baking more. This sounded good and it is. I will make it again but I may try almond extract for the vanilla but would not change another thing.
Mar 24, 2020
This is a delicious recipe! I only had one problem and I'm thinking that I've done something wrong. The cake would not easily release from the pan. When it did, I lost some of the outer layer. DOd anyone else have same problem. The cake still Tastes delicious. Would appreciate any input.