Buttermilk pound cake is an old fashioned, buttery vanilla pound cake with a moist and tender crumb. Top this simple buttermilk bundt cake with powdered sugar and fresh fruit.
Preheat the oven to 325 F (163 C). Move the middle rack to the next lowest position in your oven. Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray.
In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar together until light and fluffy. This takes about 5 minutes at medium speed.
On low mix in the eggs and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined.
Mix the dry ingredients into the wet alternating with the buttermilk until the batter is just combined. Evenly scoop the buttermilk vanilla pound cake batter into the prepared bundt pan.
Bake the buttermilk bundt cake for 60 - 70 minutes or until a toothpick inserted into the center of the pound cake comes out with a few moist crumbs. Cool the cake in the pan for 10 minutes.