Buttermilk Pound Cake Recipe
Buttermilk pound cake is an old fashioned, buttery vanilla pound cake with a moist and tender crumb. Top with this simple buttermilk bundt cake with a light dusting of powdered sugar and fresh fruit. It’s the perfect easy to make and flavorful dessert everyone will love.
Equipment
- 1 10 inch (12 cup) capacity bundt pan
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
- 3 cups (360 g) all purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1½ cups (339 g) unsalted butter, room temperature
- 2½ cups (500 g) granulated sugar
- 5 large eggs (US), room temperature
- 1 tablespoon (15 ml) vanilla extract
- 1 cup (237 ml) buttermilk, room temperature
Instructions
- 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. Use a pastry brush to work the nonstick spray into all the grooves of the pan.
- In a large bowl, whisk the flour, baking soda and salt together until well combined.3 cups (360 g) all purpose flour, ½ teaspoon salt , ¼ teaspoon baking soda
- 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.1½ cups (339 g) unsalted butter, room temperature, 2½ cups (500 g) granulated sugar
- 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.5 large eggs (US), room temperature, 1 tablespoon (15 ml) vanilla extract
- By hand or on the lowest mixing speed, 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.1 cup (237 ml) buttermilk, room temperature
- 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.
- Place a cooling rack or serving plate on top of the bundt pan. Carefully invert the bundt cake pan onto another cooling rack or plate. Gently tap the bottom and sides of the bundt pan to loosen any sticky sides of the cake. Carefully pull the cake pan up. Cool the cake completely before topping or serving. I recommend a dusting of powdered sugar and fresh fruit.
Notes
Store: In an airtight container at room temperature for 3 - 4 days then transfer the homemade buttermilk cake to the fridge for another 1 - 2 days.
See Variations section of the blog post to make this recipe in (2) loaf pans and for directions to make an easy buttermilk glaze.
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