My buttermilk pound cake is something special boos. I’ve got it memorized to pull out whenever I need a little big mama comfort. That thing is super moist, buttery and tender with a tight crumb. Plus I get a nice amount of tang in the mix from the buttermilk. It adds so much flavor that you don’t need a glaze at all.
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How To Make Buttermilk Pound Cake
- Add butter and sugar to the bowl of your stand mixer.
- Mix on high speed until pale and fluffy. Then, add the eggs and the yolks, one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
- Reduce speed to low and slowly add flour, salt, and baking soda.
- Mix until just combined, and add in buttermilk and almond extract, scraping down the sides. Again, mix until just combined.
- Pour batter into the prepared pan.
- Bake until looking golden brown and a toothpick inserted in the center of the cake comes out clean.
Buttermilk Pound Cake
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Equipment
Ingredients
- 1 ½ cups unsalted butter softened
- 3 cups granulated sugar
- 4 large eggs room temperature
- 4 egg yolks room temperature
- 3 cups cake flour sifted
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- ¾ cup buttermilk room temperature
- 1 ½ tablespoons almond extract
Instructions
- Preheat oven to 325F. Place rack in middle position. Prepare 12-cup Bundt pan by spraying generously with nonstick baking spray.
- In the bowl of your stand mixer, add butter and sugar and mix 3-4 minutes on high until pale and fluffy.
- Add eggs, on at a time, combining well after each addition and scraping down the sides of bowl as needed.
- Reduce speed to low and slowly add flour, salt, and baking soda. Mix until just combined; be careful not to overmix.
- Add in buttermilk and almond extract, scrape down sides and mix until just combined. Turn off mixer.
- Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 95 minutes.
- Cool in pan on wire rack for 15 minutes, then invert cake on rack to continue cooling, about 45 minutes.
Notes
How To Store Buttermilk Pound Cake
After enjoying your pound cake, you’ll want to store any leftovers properly to keep it fresh and moist. The best way is to wrap the cake tightly in plastic wrap or place it in an airtight container. This keeps the cake from drying out and maintains its moist texture.How Long Will Buttermilk Pound Cake Last?
At room temperature, your Buttermilk Pound Cake will stay fresh for about 3 to 4 days, making it perfect for nibbling on over a long weekend. If you decide to store it in an airtight container and refrigerate it, it can last up to 1 week. Just remember, the fridge can sometimes dry out cakes, so keep it well-wrapped!Can I Freeze Buttermilk Pound Cake?
If you want to keep your cake for longer, freezing most definitely works Simply wrap your cake or individual slices securely in plastic wrap and then in aluminum foil. Stored like this in the freezer, the cake will keep its goodness for about 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight or at room temperature for a few hours.Nutrition
Recipe Tips
- Room Temp Ingredients: It’s crucial to have your butter, eggs, and buttermilk at room temperature. This will make sure that the batter will stay smooth.
- Choose Whole Milk Buttermilk: It will give you that full fat flavor and moisture.
- Don’t Rush the Cooling Process: Let your cake cool in the Bundt pan for about 15 minutes before inverting it onto a wire rack. This little rest allows the cake to set and reduces the risk of it breaking apart when you turn it out of the pan.
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Recipe Help
Yep! You can replace a 1/2 cup of flour with unsweetened cocoa powder to the flour mixture.
A highly dense buttermilk pound cake can result from overmixing the batter or not creaming the butter and sugar long enough. Make sure to cream them until light and fluffy, and only mix until the ingredients are just combined once you start adding the flour.
More Pound Cake Recipes
- Almond Pound Cake
- Cream Cheese Pound Cake Recipe
- Cornmeal Pound Cake
- Sweet Potato Pound Cake Recipe
- Sour Cream Pound Cake Recipe
- Million Dollar Pound Cake
- Louisiana Crunch Cake
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Will this overflow in a 10 cup bundt pan?
Yes I would suggest a 12 cup for sure.