Deliciously moist Buttermilk Pound Cake is buttery and tangy from buttermilk, lighter than a traditional pound cake yet still satisfyingly dense and tender.
Why You’ll Love This Recipe
- Rich, decadent dessert: Thick slices reveal a decadently dense crumb with rich butter and tangy buttermilk—perfect for anyone craving comfort dessert.
- Classic base: This old-fashioned buttermilk pound cake is a versatile, impressive dessert you can dress up for any occasion.
- Holiday-friendly: Finish with seasonal garnishes—berries and sparkle for Christmas, pastel candies for Easter, or themed icings for Halloween.
Buttermilk Pound Cake
This buttermilk pound cake has a buttery, tang-forward flavor balanced by vanilla and sugar. The crumb is sturdy and luxuriously dense—true to pound cake—while buttermilk adds a touch of tenderness that keeps each slice moist.
Ingredients
- Buttermilk – the star ingredient: it boosts richness, adds tang, and keeps the cake tender.
- Sugar – for sweetness and structure.
- Butter – use unsalted, softened for smooth creaming with sugar.
- Flour, baking soda, salt – the dry structure for the cake.
- Cardamom – a subtle, aromatic spice that elevates the flavor.
- Eggs – large, at room temperature for proper emulsification.
- Vanilla – pure vanilla extract for warm, familiar flavor.
How to Make Buttermilk Pound Cake
- Preheat the oven to 325°F (163°C).
- Mix dry ingredients: Whisk together flour, ground cardamom, salt, and baking soda in a medium bowl.
- Cream butter and sugar: In a stand mixer or with a hand mixer, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla.
- Combine: At low speed, alternate adding the dry mixture and room-temperature buttermilk in increments until just combined. Avoid over-mixing.
- Prepare pan & bake: Grease and flour a 12-cup bundt pan (or use nonstick baking spray with flour). Pour in the batter and bake 70–80 minutes, until the cake pulls away from the sides and a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 15 minutes, then invert onto a rack to cool completely. Slice and garnish as desired.
How to Decorate
Keep it simple with a dusting of powdered sugar and fresh berries like raspberries and blueberries. For a more decadent finish, drizzle a maple or lemon glaze and sprinkle toasted slivered almonds.
Tips for a Perfect Pound Cake
- Don’t over-mix: Combine wet and dry ingredients until just combined to avoid a tough crumb.
- Use room-temperature ingredients: Eggs, butter, and buttermilk at room temperature blend smoothly and yield a better texture.
- Homemade buttermilk: If needed, combine 1 cup milk with 1 tablespoon vinegar or lemon juice; let sit 5 minutes and use 1 cup.
- Avoid over-baking: Remove once a toothpick comes out clean and the cake pulls from the pan sides.
- Cool before unmolding: Let the cake rest in the pan for about 15 minutes to set, then invert gently.
- Cool completely before slicing: This ensures clean, stable slices and best texture.
Tools You Need
- 12-cup bundt pan
- Stand mixer (or hand mixer)
- Hand mixer (optional)
If you make this recipe, garnish with fresh fruit or a simple glaze, take a photo, and enjoy. Leaving a review helps small food creators and other home bakers discover reliable recipes.
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Servings: 12 servings
Buttermilk Pound Cake
By Demeter Trieu
Deliciously moist Buttermilk Pound Cake is buttery and tangy thanks to the buttermilk; lighter than regular pound cake but still lusciously dense.
Prep: 15
Cook: 1 10
Total: 1 25
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Equipment
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12-cup bundt pan
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Stand mixer
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Hand mixer
Ingredients
Buttermilk Pound Cake
- 3 cups all-purpose flour
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter softened
- 2 ½ cups granulated sugar
- 5 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk room temperature
- Nonstick baking spray with flour (or grease and flour the pan)
Garnish
- Fresh raspberries and blueberries
- Powdered sugar
Instructions
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Preheat oven to 325°F. Set aside a 12-cup bundt pan to grease and flour later.
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In a medium bowl, whisk together the flour, cardamom, salt, and baking soda.
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In a large bowl with a hand mixer or in a stand mixer, beat the butter and sugar until fluffy. Add eggs one at a time, then stir in the vanilla. At low speed, alternate adding the flour mixture and the buttermilk in increments until just combined.
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Grease and flour the bundt pan, or spray with nonstick baking spray with flour. Bake 70–80 minutes, until the cake pulls away from the sides and a toothpick inserted into the center comes out clean. (Mine baked about 70 minutes.)
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Cool in the pan for 15 minutes. Using oven mitts, place a cooling rack over the pan opening and invert to release the cake, tapping gently if needed. Cool completely on a wire rack, then slice. Garnish with powdered sugar and fresh fruit.
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If you make this, please leave a comment and review—your feedback helps small creators and other home bakers.
Course: Dessert
Cuisine: American, Southern
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