The Ultimate Buttermilk Pound Cake Recipe: A Classic Dessert Made Easy

Have you ever wondered why bakery-style pound cakes taste so incredibly rich and moist? The secret lies in one humble ingredient: buttermilk. This buttermilk pound cake recipe transforms simple pantry staples into a tender, golden masterpiece that melts in your mouth. Making a homemade buttermilk pound cake at home not only saves you money but also fills your kitchen with an irresistible aroma that no store-bought cake can replicate. Whether you're baking for a special occasion or simply craving a slice of comfort, this foolproof recipe delivers bakery-quality results every single time. The tangy buttermilk creates an incredibly fine crumb while adding subtle depth that elevates this classic dessert above ordinary pound cakes.

Ingredients List

    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup (2 sticks) unsalted butter, softened
    • 3 cups granulated sugar
    • 6 large eggs, room temperature
    • 1 cup buttermilk, room temperature
    • 2 teaspoons pure vanilla extract
    • 1 teaspoon almond extract

For the Glaze (Optional):

    • 1 cup powdered sugar
    • 2-3 tablespoons buttermilk
    • ½ teaspoon vanilla extract
    • Optional: Lemon zest for extra flavor

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 75 minutes

Total time: 95 minutes

This classic cake requires patience but minimal hands-on effort. Allow at least 30 minutes for cooling before slicing to ensure the perfect texture and cleanest cuts.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven Preheat your oven to 325°F (163°C). Generously grease a 10-inch tube pan or bundt pan with butter, then dust with flour, tapping out any excess. This double coating prevents sticking and ensures easy release.

Step 2: Mix Dry Ingredients In a medium bowl, whisk together flour, baking powder, and salt. Set aside. This step ensures even distribution of leavening agents throughout your batter for consistent rise.

Step 3: Cream Butter and Sugar Using a stand mixer or hand mixer on medium-high speed, beat softened butter for 2 minutes until fluffy. Gradually add sugar, beating for 5-7 minutes until the mixture becomes pale and light. This crucial step incorporates air for a tender crumb.

Step 4: Add Eggs Add eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape down the bowl sides between additions to ensure everything incorporates evenly.

Step 5: Alternate Wet and Dry With the mixer on low speed, add the flour mixture in three parts, alternating with buttermilk in two parts (begin and end with flour). Mix just until combined after each addition to avoid overdevelopment of gluten. Stir in vanilla and almond extracts.

Step 6: Bake to Perfection Pour batter into prepared pan and smooth the top. Bake for 70-75 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and spring back when lightly touched. Remember, this buttermilk pound cake recipe requires low-and-slow baking for even texture.

Step 7: Cool Properly Let the cake cool in the pan for 15 minutes on a wire rack. Run a thin knife around the edges, then invert onto the rack to cool completely. Rushing this step can cause your cake to break.

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 7g
    • Carbohydrates: 68g
    • Fat: 21g
    • Fiber: 1g
    • Calcium: 8% DV
    • Iron: 10% DV

Tips, Variations, or Cooking Advice

Flavor Variations: Replace almond extract with lemon zest and juice for a citrus twist, or add 2 tablespoons of cocoa powder for a marble effect.

Dietary Swaps: For a lighter version, substitute half the butter with Greek yogurt. Use gluten-free 1:1 baking flour for celiac-friendly options (results may vary slightly in texture).

Make-Ahead Magic: This cake actually improves after 24 hours as flavors meld. Wrap tightly and store at room temperature.

Pan Alternatives: Don't have a tube pan? Use two 9x5-inch loaf pans instead, reducing baking time to 50-60 minutes.

Buttermilk Substitute: Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let stand 5 minutes before using.

Common Mistakes to Avoid

Overmixing the Batter: Stop mixing as soon as flour disappears. Overmixing creates tough, dense cake with tunnels instead of fine crumb.

Cold Ingredients: Room temperature eggs and buttermilk are essential. Cold ingredients don't emulsify properly, creating lumpy batter and uneven texture.

Opening the Oven Door: Resist peeking for the first 60 minutes. Temperature fluctuations cause the cake to sink in the middle.

Insufficient Creaming: Don't rush the butter-sugar step. Proper creaming takes 5-7 minutes and creates the foundation for a light, tender cake.

Wrong Pan Preparation: Skipping flour dusting after greasing leads to stuck cakes. Always use both butter and flour for insurance.

Storage / Leftovers Tips

Store your homemade buttermilk pound cake at room temperature wrapped tightly in plastic wrap or in an airtight container for up to 5 days. The high butter and sugar content act as natural preservatives, keeping it moist.

For longer storage, wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2-3 hours.

To refresh leftover cake, microwave individual slices for 10-15 seconds or toast lightly in a 300°F oven for 5 minutes. The cake pairs beautifully with fresh berries, whipped cream, or a simple dusting of powdered sugar. For an elegant presentation, serve slices with vanilla ice cream and fruit compote. This versatile buttermilk pound cake recipe also makes excellent base for trifles or bread pudding when slightly stale.