This buttermilk pound cake is soft, moist, and simultaneously light and dense. Sweet and simple, this is a classic done right!
Is there anything better in life than a slice of buttermilk pound cake? No, friends, the answer is a resounding “no”. Buttermilk pound cake is a simple pleasure. I love that it’s unfussy, uncomplicated, pure, unadulterated goodness. This is the kind of recipe that you make over and over again, share with a friend, pass down in the family. It’s a classic, and it’s one that I really love to bake.
Now let’s talk about how good this buttermilk pound cake really is. It’s just about near perfection. It’s dense, yet light at the same time (trust me, it’s possible). The interior is creamy, soft, and moist, and the exterior crumb is perfectly sweet and delicate. And because you don’t need to mess with perfection, I like to serve this pound cake with a simple vanilla glaze and a side of berries. There’s no need to overcomplicate or overdress this pound cake. It’s a classic that can easily stand on its own.
Because I love making this buttermilk pound cake so much, I want YOU to love making this buttermilk pound cake so much. And baking pound cake is a lot more fun when it comes out of the Bundt pan effortlessly, don’t you agree? I’ve got lots of tips and tricks on how to prevent your pound cake from sticking to the Bundt pan in my notes below, including a recipe for homemade cake release that is perfect for greasing Bundt pans. And if you’re looking for more tips and tricks on making your best pound cake, see the notes on my post for this lemon poppyseed pound cake.
Happy baking, friends! I hope you enjoy baking and sharing this buttermilk pound cake as much as I do!
What you’ll need to make this pound cake:
Butter: For flavor and moisture. Creaming the butter together with the sugar at the beginning of the recipe will help to aerate the batter which creates a lighter texture.
Sugar: A good amount of sugar adds flavor and creates a moist, tender crumb.
Eggs: Eggs are the workhorse in any pound cake! Eggs add moisture, act as a binder, and give structure to the pound cake.
Vanilla and almond extract: For added flavor. I especially love using a little bit of almond extract in this pound cake to make it more interesting. But you can leave it out and replace with additional vanilla extract if you prefer.
Flour: For structure.
Kosher salt: For balance.
Baking soda: A tiny bit of baking soda reacts with the buttermilk to add a little leavening power.
Buttermilk: Because buttermilk is acidic, it tenderizes the cake and makes it especially soft and moist. The high fat content in buttermilk adds moisture and makes for a dense, creamy crumb. Be sure to use whole buttermilk!
Powdered sugar, whole milk, and vanilla extract for the vanilla glaze.
FAQs:
What if I don’t have buttermilk on hand? If you don’t have buttermilk on hand, you can make a DIY version at home. For every 1 cup of whole milk, add 1 tablespoon of either white distilled vinegar or lemon juice, and allow to sit for 10 minutes. The milk will curdle, but that’s a good thing.
My best tips and tricks to prevent your pound cake from sticking to the Bundt pan:
Follow these simple tips and tricks to ensure your pound cake comes out of the Bundt pan clean and easy! For more tips on baking the perfect pound cake, see my post on lemon poppyseed pound cake.
- Use a quality, non-stick Bundt pan. I use this Nordic Ware Bundt pan.
- Grease your Bundt pan the right way:
- Use the right greasing agent. I recommend using this homemade cake release, which is a combination of equal parts shortening, vegetable oil, and flour. See my homemade cake release post for the full details. Use this stuff, and your cake will come out clean every time. You can also use shortening and a dusting of flour or a quality non-stick baking spray like Baker’s Joy.
- Be liberal. When it comes to greasing, using a generous amount is good insurance. Leave no surface (including the center piece) uncovered!
- Grease the pan right before baking. Instead of greasing the pan at the beginning of the recipe when you preheat your oven, do it right before you pour in the batter.
- Use a pastry brush. I use a silicone pastry brush like this one. Greasing with a pastry brush helps you get into every nook, cranny, and crevice of the pan.
- Allow the cake to cool for the right amount of time. After you’ve removed the cake from the oven, allow it to cool in the Bundt pan for 5 minutes. Gently run a blunt knife around the edge of the cake. Then, without removing the Bundt pan, invert the cake onto a wire rack and allow it to cool upside down in the pan for an additional 5 minutes.
Buttermilk Pound Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 1 Bundt cake 1x
- Category: Cake
- Method: Baking
- Cuisine: Dessert
Description
This buttermilk pound cake is soft, moist, and simultaneously light and dense. Sweet and simple, this is a classic done right!
Ingredients
For the pound cake:
- 301 gm (1 1/3 cups) unsalted butter, softened*
- 500 gm (2 1/2 cups) granulated sugar
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 375 gm (3 cups, spoon and leveled) all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 240 gm (1 cup) whole buttermilk, at room temperature
For the vanilla glaze:
- 180 gm (1 1/2 cups) powdered sugar, sifted
- 2–4 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions
To make the pound cake:
- Preheat the oven to 325°F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 5-7 minutes, stopping occasionally to scrape down the sides of the bowl. Add in the eggs, one at a time, mixing on medium speed for 20 seconds after each addition. Mix in the vanilla and almond extracts.
- In a separate bowl, combine the flour, kosher salt, and baking soda.
- Beginning and ending with the flour mixture, alternate adding the flour mixture and the buttermilk to the batter, mixing on low speed until the ingredients are just incorporated after each addition. Be careful not to overmix. Once you’ve incorporated the last bit of the flour mixture, gently fold the batter a few times with a rubber spatula to ensure all the ingredients have been evenly incorporated.
- Generously grease a 10 to 12- cup Bundt pan (**TIP: see my notes below on my favorite way to grease a Bundt pan!). Pour the batter into the pan and gently spread to even out the top. Bang the pan on the counter a few times to remove any air bubbles.
- Bake for 60-65 minutes, until a wooden skewer inserted in the cake comes out clean. Allow the cake to cool in the pan for 5 minutes, then gently run a blunt knife around the edge of the cake. Then, without removing the Bundt pan, invert the cake onto a wire rack and allow it to cool upside down in the pan for an additional 5 minutes. Remove the pan and allow the cake to cool completely before glazing.
To make the vanilla glaze:
- Add the powdered sugar, 2 tablespoons of whole milk, and the vanilla extract to a medium sized bowl, and whisk to combine. Add more milk, 1 tablespoon at a time, until you’ve reached the desired consistency.
- Pour the glaze over the completely cooled cake.
Notes
*Softened butter: The right consistency for softened butter is soft, but still firm. When you press your finger into the butter, it should leave an indentation, but shouldn’t be shiny or greasy. If you really want to get technical, use an instant read thermometer: your butter should be between 65-67°F.
**My favorite way to grease a Bundt pan: I get great results by using my own homemade cake release. It’s so easy to make and I get great results every time. You can find the instructions here on how to make and use it. You can also use liberal amounts of shortening and dust with flour or use a quality non-stick baking spray like Baker’s Joy with good results.
Storage: Store leftovers in an airtight container at room temperature.
