Buttermilk Pound Cake

5 from 10 votes

This buttermilk pound cake is super simple to make and makes one tasty bundt cake! The buttermilk adds a subtle tang flavor to the base of your pound cake, a true Sothern staple.

Prep Time10

Cook Time1 35

Cooling Time25

Total Time2 10

Course: Dessert

Cuisine: American

Servings: slices

Calories: 422kcal

Author: Jocelyn Delk Adams

Equipment

1 12 cup bundt pan
1 Stand mixer

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

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.

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.

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!

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.

Nutrition