Buttermilk Pound Cake

This homemade buttermilk pound cake delivers a tender, moist crumb and classic Southern flavor. Simple ingredients, clear instructions, and helpful tips make this recipe perfect for any baker.

Course Dessert

Cuisine American, Southern

Keyword buttermilk pound cake, classic buttermilk pound cake, homemade buttermilk pound cake, vanilla buttermilk pound cake

Prep Time 35

Cook Time 1 15

Cooling Time 2

Total Time 3 50

Servings people

Calories 493kcal

Author Blair Lonergan

Equipment

Bundt pan
electric mixer

Ingredients

3 cups (360 grams) all-purpose flour
¾ teaspoon salt (I use table salt, not kosher salt here)
1 cup (2 sticks) unsalted butter, softened at room temperature
3 cups granulated sugar
6 large eggs, at room temperature
1 cup whole buttermilk, at room temperature and well shaken
1 tablespoon vanilla extract

Instructions

Preheat the oven to 325°F. Grease and lightly flour a tube pan or Bundt pan or spray with nonstick baking spray; set aside.
In a large bowl, sift or whisk the flour and salt. Set aside.
In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 5-6 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl periodically.
With the mixer on low, alternately add the flour/salt and the buttermilk, starting and ending with the flour. Mix until combined. Stir in the vanilla.
Transfer the batter to the prepared pan. Gently tap it a couple of times on the counter to release any big air bubbles.
Bake the cake in the center of the oven for about 75 minutes, or until the top is browned and the sides begin to pull away from the pan. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then invert on a wire rack to cool completely.

Video

Notes

Room temperature ingredients are essential for proper mixing and texture.
Grease and flour your pan thoroughly to prevent sticking.
Cream butter and sugar for 5-6 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix gently once flour is added to avoid a dense texture. Stop as soon as flour disappears.
Alternate adding dry ingredients and buttermilk, starting and ending with flour mixture.
Bake until a toothpick inserted in the center comes out clean and the top is golden brown.
Cool in pan for 10-15 minutes before unmolding to prevent crumbling.
No buttermilk? Make a substitute with 1 cup milk plus 1 tablespoon white vinegar or lemon juice.
Store covered at room temperature for 3-4 days. The cake tastes even better the next day!

Nutrition