Buttermilk Pound Cake

This Buttermilk Pound Cake is a classic southern dessert with a rich, buttery crumb, a tender crumb, and a soft, moist texture. Buttermilk gives the cake a subtle tang that balances the sweetness. Enjoy a slice plain, dusted with powdered sugar, or topped with fresh berries and a dollop of whipped cream.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Dessert

Servings:

Equipment

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

You can use unsalted butter instead of salted butter. If you do, add 1/4 teaspoon more salt to the recipe.

Nutrition