This Buttermilk Pound Cake is a classic southern dessert with a rich, buttery flavor, a tender crumb, and a perfectly golden crust. The buttermilk adds a subtle tanginess and also helps create an incredibly moist cake that stays fresh for days.
Whether served plain, dusted with powdered sugar, or topped with fresh berries, this old-fashioned pound cake is perfect for holidays, potlucks, summer cookouts, family gatherings and Sunday suppers.
Why You’ll Love This Recipe
- Rich, buttery flavor with moist and tender texture
- Uses simple pantry ingredients
- Even better the next day making it a great make-ahead dessert
- Freezes beautifully
- Delicious on its own or with toppings
- A timeless Southern favorite
What Makes Buttermilk Pound Cake So Good
Buttermilk helps create a soft, tender crumb while adding a slight tang that complements the sweetness. Combined with plenty of butter and eggs, it produces a pound cake that’s rich without being overly heavy. There’s also some almond extract added which will please almond lovers. The result is a pound cake that’s moist, flavorful, and perfect for any occasion.
How To Make Buttermilk Pound Cake
(More detailed instructions in recipe card below.)
- Preheat the oven.
- Mix dry ingredients. Whisk together flour, baking powder, baking soda, and salt.
- Cream the butter, shortening, and sugar. Use an electric mixer (preferably stand mixer) to beat the butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time.
- Beat in extracts.
- Add the flour mixture, alternating with the buttermilk.
- Spray a Bundt pan with baking spray with flour and add batter.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes at 325. Place a piece of foil over it halfway through.
- Cool in pan 15 minutes and then invert onto a cake stand.
Can I Use Low Fat Buttermilk?
Yes. It will not be quite as rich, but you can use lowfat buttermilk.
Recipe Tips
- Use room temperature ingredients. Butter should be softened and eggs and buttermilk at room temperature.
- Don’t overmix once the flour is added.
- Measure the flour correctly. Fluff the flour up some in the bag or container. Use a large spoon the gently scoop it into a dry measuring cup, overfilling it slightly. Use the back of a knife to run across the top and get rid of excess.
- Properly grease the pan. Make sure the pan is fully coated with baking spray with flour.
Why Is My Pound Cake Dry?
Overbaking or measuring the flour incorrectly are the most likely reasons for a dry pound cake.
How To Serve
Can be served plain, dusted with powdered sugar or with-
- Whipped Cream
- Fresh Berries
- Vanilla Ice Cream
- Lemon Curd
- Strawberry Sauce
Storage
Store at room temperature tightly covered for 4 days, in the refrigerator for up to a week, or freeze whole or in individual slices for up to 3 months.
More Pound Cake and Bundt Cake Recipes
- Classic Southern Pound Cake
- Five Flavor Pound Cake
- Coconut Cream Cheese Pound Cake
- Hummingbird Bundt Cake
- Pecan Pie Bundt Cake
Buttermilk Pound Cake
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup salted butter, softened
- ½ cup vegetable shortening
- 3 cups sugar
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup buttermilk, room temperature
- whipped cream and berries for serving, optional
Instructions
- Preheat oven to 325 degrees.
- Whisk together the flour, baking powder, baking sods, and salt. Set aside.
- Use an electric mixer (preferably stand) to beat the butter, shortening, and sugar until light and fluffy, about 5 minutes.
- Beat in eggs one at a time, stopping several times to scrape down the sides of the bowl.
- Beat in vanilla extract and almond extract.
- Add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beating on low speed just until incorporated.
- Spray bundt pan with baking spray with flour. Pour batter into pan.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes.Place a piece of aluminum foil over the cake halfway through the baking time so the top doesn't get too brown.
- Let cool in pan for 10 to 15 minutes and then invert onto a cake stand. Serve with whipped cream and berries if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
