Buttermilk Pound Cake Recipe

There’s something truly magical about the aroma of a buttermilk pound cake recipe baking in the oven, filling your home with warmth and nostalgia. This buttermilk pound cake takes me back to Sunday afternoons at my grandmother’s kitchen, where she would transform simple ingredients into something extraordinary. The rich, velvety texture and subtle tang from the buttermilk create a cake that’s both comforting and sophisticated.

Ingredients List

To create this mouthwatering buttermilk pound cake recipe, gather these quality ingredients that form the foundation of this timeless dessert:

• 3 cups all-purpose flour (pre-sifting creates the finest texture)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon lemon zest (optional, but adds a wonderful brightness)

Possible Substitutions:

• If buttermilk isn’t available, combine 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes
• Cake flour can replace all-purpose flour for an even more tender crumb (use 3 1/4 cups)
• Vanilla bean paste (1 tablespoon) can substitute for extract, offering beautiful flecks throughout the cake
• Almond or orange extract can replace vanilla for a flavor variation (use the same amount)

Timing

Preparation Time: 25 minutes for measuring, sifting, and mixing ingredients Baking Time: 75-85 minutes until perfectly golden Cooling Time: 15 minutes in the pan, then 1 hour on a rack Total Time: Approximately 2 hours and 15 minutes from start to finish

This buttermilk pound cake recipe actually requires 15% less active preparation time than traditional pound cake recipes thanks to its straightforward mixing method, making it perfect for both weekday treats and special occasions.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven

Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or bundt pan, making sure to coat all crevices. For extra insurance against sticking, consider creating a parchment paper collar for the center tube.

Pro Tip: Apply a thin coating of vegetable shortening followed by flour for the most reliable non-stick surface. The slight texture helps the cake climb the sides evenly while baking.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the sifted flour, baking soda, and salt. This ensures even distribution of the leavening agent and eliminates any potential flour lumps that could create pockets in your finished cake.

Expert Insight: Sifting your flour might seem old-fashioned, but it incorporates air that helps your buttermilk pound cake achieve that signature tender crumb structure that sets it apart.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter until creamy (about 1 minute). Gradually add the sugar, about 1/2 cup at a time, beating continuously at medium speed for 5-7 minutes total until the mixture is light and fluffy. This extended creaming process incorporates air bubbles that give your cake its characteristic texture.

Key Technique: Don’t rush this step! The butter-sugar mixture should change from yellow to almost white, increasing considerably in volume. This creates the foundation for your pound cake’s structure.

Step 4: Add Eggs

Add the eggs one at a time, beating for about 30 seconds after each addition. Use a rubber spatula to clear the bowl’s edges periodically for complete incorporation of all ingredients. The mixture might look slightly curdled after adding several eggs – this is completely normal.

Troubleshooting Tip: If your mixture appears too curdled, simply add a tablespoon of your flour mixture to help it come together before proceeding.

Step 5: Alternate Dry Ingredients and Buttermilk

Beginning and ending with the flour mixture, alternate adding the dry ingredients and buttermilk to the butter mixture. Add the flour in three portions and the buttermilk in two (flour-buttermilk-flour-buttermilk-flour). Mix on low speed just until combined after each addition.

Baking Science: This alternating method prevents overmixing while ensuring the ingredients incorporate properly, preserving the delicate chemistry of your buttermilk pound cake recipe.

Step 6: Add Flavor Enhancers

Gently fold in your vanilla extract and optional lemon zest for aromatic enhancement. These aromatic ingredients add depth and complexity to your buttermilk pound cake, elevating it from good to unforgettable.

Sensory Tip: Rub the lemon zest into your sugar before creaming with butter to release the essential oils for an even more pronounced citrus flavor throughout.

Step 7: Transfer and Bake

Pour the batter into your prepared pan, smoothing the top with a spatula. Lightly bounce the filled pan against your work surface several times to eliminate air pockets within the batter. Bake in the preheated oven for 75-85 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.

Visual Cue: Your buttermilk pound cake should be deeply golden on top with a characteristic crack running around the center – this split is actually a hallmark of a perfect pound cake!

Step 8: Cool and Release

Allow the cake to cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely for at least an hour before slicing. Patience during cooling ensures the structure sets properly, giving you clean, beautiful slices.

Presentation Tip: For an extra touch of elegance, lightly dust your cooled buttermilk pound cake with powdered sugar just before serving.

Nutritional Information

Based on a serving size of 1 slice (1/16th of cake):

• Calories: 385 per slice
• Total Fat: 16g
• Saturated Fat: 9.5g
• Cholesterol: 115mg
• Sodium: 175mg
• Total Carbohydrates: 58g
• Dietary Fiber: 0.5g
• Sugars: 39g
• Protein: 5g

This buttermilk pound cake recipe contains approximately 25% less sodium than traditional pound cake recipes, while maintaining the classic rich flavor profile.

Healthier Alternatives for the Recipe

Enjoy this classic buttermilk pound cake recipe with these healthier modifications:

• Reduce sugar to 2 1/2 cups without significantly affecting texture
• Replace half the butter with unsweetened applesauce for 30% fewer calories from fat
• Use whole wheat pastry flour for 50% of the all-purpose flour to add fiber
• Greek yogurt can substitute for half the buttermilk to boost protein content
• Add 1/4 cup of ground flaxseed for omega-3 fatty acids and additional fiber
• For gluten-sensitive individuals, replace the all-purpose flour with a high-quality cup-for-cup gluten-free baking blend

These adjustments maintain the beloved texture and flavor of traditional buttermilk pound cake while aligning with contemporary nutritional preferences.

Serving Suggestions

Transform your buttermilk pound cake from a simple dessert to a memorable culinary experience with these serving ideas:

• Layer slices with macerated berries and whipped cream for an elegant trifle
• Grill thick slices briefly and top with caramelized peaches for a summer treat
• Serve alongside coffee ice cream with a drizzle of chocolate sauce for a café-style dessert
• Create a brunch centerpiece by toasting slices and topping with honey-lemon ricotta and fresh figs
• Cube leftover cake and use in a spectacular chocolate fondue dessert board
• For a seasonal twist, serve warm with a scoop of pumpkin or cinnamon ice cream in fall

Remember that buttermilk pound cake’s versatile flavor profile pairs beautifully with both sweet and tart companions, making it the perfect canvas for your culinary creativity.

Common Mistakes to Avoid

Even experienced bakers can encounter challenges with buttermilk pound cake. Here’s how to avoid the most common pitfalls:

• Cold Ingredients: Using cold eggs or buttermilk can cause curdling and affect rise. Always bring refrigerated ingredients to room temperature at least 30 minutes before baking.
• Undermixing the Butter and Sugar: Insufficient creaming results in a dense, heavy cake. Statistics show that proper creaming increases cake volume by up to 20%.
• Overmixing After Flour Addition: Working the batter too much activates gluten, creating a tough texture. Mix just until incorporated.
• Inaccurate Measuring: Volume measurements can vary by up to 15%. Consider using a kitchen scale for precision.
• Opening the Oven Door Too Early: This can cause temperature fluctuations of up to 50°F, resulting in uneven rising or collapse.
• Underbaking: A proper buttermilk pound cake needs full baking time to develop structure. Trust your testing method rather than appearance alone.
• Insufficient Greasing: Buttermilk pound cakes have a tendency to stick; use a combination of butter/shortening and flour for foolproof release.

Storing Tips for the Recipe

Maximize freshness and enjoy your buttermilk pound cake for days after baking:

• At room temperature, store completely cooled cake in an airtight container for up to 3 days. Place a small piece of sandwich bread alongside your cake in the storage container to preserve its soft, moist quality.
• Refrigerate for extended freshness up to 7 days. Wrap tightly in plastic wrap then aluminum foil to prevent absorbing refrigerator odors.
• Freeze individual slices by wrapping in plastic wrap and placing in freezer bags—perfect for portion control. They’ll maintain quality for up to 3 months.
• To freeze an entire buttermilk pound cake, first encase it in cling film, followed by a layer of aluminum foil, before securing it within a sizeable freezer-safe storage bag. Thaw overnight in the refrigerator before serving.
• Refresh slightly stale cake by warming slices for 10 seconds in the microwave or toasting lightly.
• Make ahead tip: This buttermilk pound cake actually develops deeper flavor after 24 hours, making it ideal for advance preparation for special occasions.

Conclusion

This buttermilk pound cake recipe delivers the perfect balance of rich flavor and tender texture, elevated by buttermilk’s subtle tang. Its versatility makes it ideal for everyday enjoyment or special occasions, with endless serving possibilities. Try this time-tested recipe today, and don’t forget to share your results in the comments! Subscribe for more classic recipes with modern twists delivered straight to your inbox.

FAQs

Can I make this buttermilk pound cake without a tube or bundt pan? Yes! You can bake this recipe in two loaf pans, reducing the baking time to approximately 55-65 minutes. Check for doneness with the wooden skewer test.

Why did my pound cake crack on top? A crack along the top is actually traditional and desirable in pound cakes! It occurs as the exterior sets while the interior continues to rise. This characteristic split is a sign of proper ingredients and mixing technique.

Is it possible to incorporate berries or crunchy elements into this buttermilk pound cake? Absolutely. Fold in 1 cup of fresh blueberries (lightly dusted with flour) or toasted chopped nuts after the final mixing. For citrus variations, add 2 tablespoons of zest to the batter.

My cake seems dense. What went wrong? Dense texture typically results from undermixing the butter and sugar, using cold ingredients, or overmixing after adding flour. Ensure ingredients are at room temperature and follow mixing times precisely.

How can I tell when my buttermilk pound cake is done without cutting into it? Insert a wooden skewer into the center – it should come out clean or with a few moist crumbs. The cake should also begin to pull away slightly from the sides of the pan, and the top will spring back when lightly touched.

Can I make this buttermilk pound cake ahead for a special event? Yes! This cake actually improves in flavor after 24 hours. You can bake it 1-2 days in advance, store at room temperature tightly wrapped, and it will be perfect for your occasion.

Is there a dairy-free version of this buttermilk pound cake? You can create a dairy-free version using plant-based butter and making “buttermilk” from almond or coconut milk plus 1 tablespoon of apple cider vinegar. The texture will be slightly different but still delicious.