Name: Moist Buttermilk Pound Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 ½ cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; 1 tablespoon vanilla extract

Why You’ll Love This Recipe

I love how this cake has a soft, moist crumb while still keeping that classic dense pound cake texture. The buttermilk adds a gentle tang that balances the sweetness, and the vanilla gives every slice a warm homemade flavor. I also like that it works well plain, dusted with powdered sugar, or served with fresh berries.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

2 ½ cups granulated sugar

4 large eggs

½ teaspoon baking powder

3 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 tablespoon vanilla extract

Directions

I preheat the oven to 325°F (165°C) and grease a bundt or loaf pan thoroughly.

I cream the butter and sugar together in a large mixing bowl until the mixture looks light and fluffy.

Then I add the eggs one at a time, mixing well after each addition.

In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.

I gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. I begin and end with the dry ingredients.

Next I stir in the vanilla extract until everything is fully combined.

I pour the batter into the prepared pan and smooth the top evenly.

Then I bake the cake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.

I let the cake cool in the pan for 10–15 minutes, then I transfer it to a wire rack to cool completely.

Servings and Timing

This recipe makes 12 servings.

Prep time: 15 minutes

Cooking time: 70 minutes

Total time: 85 minutes

Calories: about 420 kcal per serving

Variations

I like adding a little lemon zest for a fresh citrus flavor. I can also drizzle the cooled cake with a simple vanilla glaze or serve it with whipped cream and berries. For a warmer flavor, I sometimes add a pinch of nutmeg or almond extract.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days. For longer storage, I keep it in the refrigerator for up to 5 days.

I reheat individual slices in the microwave for a few seconds until just warm. I can also freeze wrapped slices for up to 2 months, then thaw them before serving.

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FAQs

Can I use regular milk instead of buttermilk?

I prefer buttermilk because it gives the cake moisture and a slight tang, but I can use a homemade substitute by mixing milk with a little lemon juice or vinegar.

Can I bake this in a loaf pan?

Yes, I can use loaf pans, but I watch the baking time closely because the size of the pan can change how quickly the cake bakes.

Why is my pound cake dry?

I make sure not to overbake it and I measure the flour carefully. Too much flour or too much baking time can make the cake dry.

Can I add a glaze?

Yes, I like adding a simple glaze made with powdered sugar, milk, and vanilla once the cake has cooled.

Should I serve this cake warm or cold?

I enjoy it both ways. Warm slices taste soft and buttery, while cooled slices have a classic pound cake texture.

Conclusion

This moist buttermilk pound cake is a simple, classic dessert with rich flavor and a tender crumb. I like making it when I want a dependable homemade cake that tastes wonderful on its own or with a sweet topping.

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