Description
This moist buttermilk pound cake is rich, buttery, and tender with a subtle tang and classic dense texture. Perfect as a simple dessert or a sweet treat for any gathering.
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
Instructions
- Preheat the oven to 325°F (165°C) and grease a bundt or loaf pan thoroughly.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Stir in the vanilla extract until fully combined.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Add lemon zest for a fresh citrus flavor variation.
Drizzle with a simple vanilla glaze or serve with whipped cream and berries.
A pinch of nutmeg or almond extract adds a warm flavor twist.
Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
Freeze wrapped slices for up to 2 months and thaw before serving.
Warm slices slightly in the microwave before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
