Buttermilk Pound Cake

This Buttermilk Pound Cake recipe is my jam, and I’ve got it memorized! It’s a no-fail, super moist, and flavor packed treat that’s as easy as pie to whip up. There’s just something about that classic mix of butter, sugar, flour, and eggs that hits right in the feels, you know? And, honey, when you add buttermilk to the equation? Child, it elevates the whole thing to a whole new level of deliciousness!

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When your parents grew up in the South, you learn a thing or two about baking with buttermilk. It’s kinda like their secret weapon in the kitchen. But I’ll keep it real, sometimes we find ourselves with a bit more buttermilk than we know what to do with. That’s where this old-fashioned buttermilk pound cake recipe comes in handy – it’s the perfect way to use up that extra buttermilk!!

The Heart & Soul Of This Buttermilk Pound Cake

Cuisine Inspiration: Southern
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Buttery and sweet with hints of almond
Skill Level: Beginner

Sweet Spots

• Simple Ingredients: This bundt cake takes the charm of simplicity to heart. You don’t need any fancy ingredients – just the basics like butter, sugar, flour, eggs, and almond extract. Plus, that splash of buttermilk makes all the difference.
• A Cake for All Occasions: Whether you’re celebrating a special day or just craving something sweet on a regular Tuesday, this Buttermilk Pound Cake fits the bill. It’s as perfect for a fancy dinner party as it is for a cozy family gathering. Or, hey, just enjoy a slice with your morning coffee – no special reason needed!
• Moist and Tender Texture: The real star of this cake is the buttermilk. It does more than just add flavor; it breaks down the gluten in the flour, giving you a cake that’s exceptionally moist and soft.
• Beginner-Friendly Baking: If you’re just starting out in the world of baking, this Buttermilk Pound Cake is a great recipe to try. It doesn’t require any complicated steps or equipment – just a good ol’ mixer, a Bundt pan, and your basic baking ingredients.

Ingredients To Make a Buttermilk Bundt Cake

This pound cake is so easy to make, using just a few basic ingredients – nothing fancy! Here’s the list of what you’ll need.

• Butter: Unsalted, please! This is the backbone of our cake, providing richness and flavor.
• Granulated Sugar: This sweetens the cake and also helps with the texture. Sugar is more than just about sweetness; it’s crucial for getting that light and fluffy consistency when creamed with butter.
• Eggs and Egg Yolks: Eggs are essential in any southern buttermilk pound cake for structure and richness. The extra yolks make the cake even more luxurious, giving it a tender crumb and a rich, golden color.
• Cake Flour: Lighter and finer than all-purpose flour, cake flour is a must for a tender, soft-pound cake. It makes a big difference in texture, so be sure to sift it for the best results.
• Kosher Salt: Just a pinch! Salt balances the sweetness and brings out the flavors of all the other ingredients.
• Baking Soda: This acts as a leavening agent, helping the cake rise and become fluffy. It reacts with the acidity of the buttermilk to give the cake just the right lift.
• Buttermilk: The star of the recipe! Buttermilk not only adds a subtle tanginess but also tenderizes the gluten in the cake, giving you that perfectly soft, moist texture.
• Almond Extract: This gives your cake a lovely, nutty aromatic flavor that complements the richness of the other ingredients. It’s a small touch, but it makes a big difference in the final taste.

How To Make Buttermilk Pound Cake

This buttermilk pound cake recipe is truly ideal for those just starting out in the kitchen – it’s that simple! Let me give you a quick overview of the main steps involved. For all the nitty-gritty details, be sure to take a look at the recipe card.

1. Add butter and sugar to the bowl of your stand mixer.
2. 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.
3. Reduce speed to low and slowly add flour, salt, and baking soda.
4. Mix until just combined, and add in buttermilk and almond extract, scraping down the sides. Again, mix until just combined.
5. Pour batter into the prepared pan.
6. Bake until looking golden brown and a toothpick inserted in the center of the cake comes out clean.

Tips For Making The Best Southern Buttermilk Pound Cake

1. Room Temp Ingredients: I know I always say this, but I can’t stress enough that it’s crucial to have your butter, eggs, and buttermilk at room temperature. This ensures they blend together smoothly, giving you a batter that’s just the right consistency for a perfectly baked cake.
2. Choose Whole Milk Buttermilk: For the richest flavor and moistest texture, opt for whole milk buttermilk. It has a bit more fat than other varieties, which makes a world of difference in your cake’s tenderness and taste.
3. Dress It Up with Powdered Sugar: Once your moist buttermilk pound cake is cool, a light dusting of powdered sugar not only adds a touch of sweetness but also gives it a beautiful, fancy look. It’s the perfect finishing touch for serving!
4. 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.

Popular Substitutions & Additions

• DIY Buttermilk: If you’re out of buttermilk, don’t panic! Just add a tablespoon of lemon juice or white vinegar to a cup of whole milk and let it sit for about 10 minutes. Voilà, homemade buttermilk!
• Vanilla Extract Swap: If you’re not into almond extract, vanilla extract is a great substitute. It gives a classic, warm flavor that never goes out of style.
• Buttermilk Glaze: For a little extra oomph (and to further use that leftover buttermilk), whisk together some powdered sugar with buttermilk to create a simple buttermilk glaze. Drizzle it over your cooled cake to add a lovely, glossy finish with a slight tang!
• Add a Crunch with Nuts: Stir in chopped pecans or walnuts into your batter for a delightful crunch. It gives a nice contrast in the texture and a nutty flavor that’s just soooo good.
• Spice It Up: For a fall twist, add a teaspoon of cinnamon or pumpkin spice to the batter. This gives the buttermilk pound cake a warm, spiced flavor that’s perfect for cozy gatherings.

What To Serve With This Buttermilk Almond Pound Cake

• Frosty Treats: There’s nothing quite like a slice of this Buttermilk Pound Cake paired with a scoop of your favorite ice cream. Cookie butter ice cream, mocha ice cream, apple pie ice cream, or even corn ice cream! And on those days when I’m not in the mood for ice cream and want something a bit more refreshing, a tangy sorbet alongside this cake is just perfect. It’s a refreshing contrast to the cake’s richness.
• Whipped Cream on Top: A dollop of whipped cream on top of a slice of this pound cake adds a creamy, airy touch that just melts in your mouth with each bite. You can keep it simple with plain homemade whipped cream, or add a hint of vanilla or almond extract.
• Cozy Drinks to Sip Along: Settling down with a warm slice of this cake and a cozy drink in hand? That’s true comfort! Hot French chocolate, spiced with a little cinnamon or nutmeg, makes for a great pairing. Or, for an English twist, try some homemade Wassail. Its warm, spiced, and fruity notes are a lovely complement to the buttermilk almond pound cake.
• Fresh Fruit: Sometimes, all you need is some fresh fruit to go with your cake. A mix of berries or a few slices of fresh peach are a simple yet elegant way to serve this dessert.
• A Drizzle of Caramel or Fruit Sauce: If you want to dress up your Buttermilk Pound Cake, a drizzle of caramel sauce or a fruity sauce like raspberry or blueberry can be heavenly. It adds an extra layer of flavor and makes for a gorgeous presentation.

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.

Frequently Asked Questions

This Buttermilk Pound Cake is where it’s at – the perfect mix of keeping it simple and treating yourself. You’re gonna wanna make this baby over and over! It’s got that moist, buttery, tender vibe down pat, plus a hit of almond flavor that’s just everything. It’s proof that a few basic ingredients can whip up something totally drool-worthy. So, go on and give it a whirl, let those sweet, homey scents take over your kitchen – it’s a whole mood! And don’t forget to share a slice or two with your neighbors, y’all – it’s the Southern way!!

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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