Buttermilk Pound Cake

If ever there was a classic dessert recipe, this is it. This pound cake is moist and buttery, with just a hint of tang. It's equally delicious on its own, slathered with whipped cream and berries, or under a hearty scoop of ice cream. Coffee, get ready to meet your perfect match.

Course Dessert

Cuisine American, Southern

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 554kcal

Author Imma

Ingredients

1½ cup unsalted butter, softened
2 cups sugar
6 large eggs, room temperature
3 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
1 tablespoon (15ml) vanilla extract
2 teaspoon lemon zest (optional)
1½ cups confectioners sugar
¼ cup buttermilk

Instructions

Buttermilk Pound Cake

Preheat the oven to 300°F/150°C. Grease a tube pan generously with cooking spray and set aside.
Cream the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5-7 minutes.
Stir in the eggs, one at a time, beating the mixture well between each addition.
In a medium bowl, add the flour, baking powder, baking soda, and salt and mix until well combined.
Next, add the dry ingredients to the creamed butter, alternating with the buttermilk. Start with ⅓ of the dry ingredients, then stir in ½ of the buttermilk, then add another ⅓ of the dry ingredients, followed by the rest of the buttermilk, and mix. Then add in the last ⅓ of the dry ingredients and mix until just combined. Scrape down the sides of the mixing bowl between mixes.
Add in the vanilla and gently fold into the cake batter. Do not overmix.
Pour batter into the greased cake pan. Tap the pan on the work surface to eliminate any large air bubbles.
Bake at 300℉/150℃ until a tester inserted into the center comes out clean, about 50-60 minutes or more.

Lemon Glaze (Optional)

Whisk the lemon zest, confectioner's sugar, and buttermilk in a small bowl until smooth.
Transfer the cake to a wire rack and let it cool before slicing and serving. When the cake has cooled, drizzle it with glaze or serve it with whipped cream and fresh strawberries. Enjoy!

Notes

For best results, make sure that all your ingredients are at room temperature. Simply let the butter, eggs, and buttermilk sit on the counter for about 20 minutes before starting. The ingredients will mix together better, and your cake will have a better overall texture.
To prevent cracking and breaking, let the cake cool first before transferring it to a cooling rack for about 10-15 minutes. And while we're talking about cooling, always cool pound cakes completely before slicing them with a serrated knife to conserve that beautiful fluffy texture.
No bundt pan? No problem! Use two 9x5″ loaf pans instead.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition