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Buttermilk Pound Cake
This buttermilk pound cake is rich, tender, and beautifully simple. Buttermilk adds a subtle tang and soft crumb while keeping the classic buttery flavor you expect from a traditional pound cake. Perfect served plain or topped with whipped cream or fruit.
Ingredients
- 2 ½ cups (300 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ¾ cup (180 ml) buttermilk, at room temperature
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Instructions
- Preheat the oven to 325°F. Grease a 10-cup Bundt pan well with butter and flour or a baking spray with flour.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Beat the butter and sugar on medium speed until very light and fluffy and noticeably lighter in color. (This should take 3-5 minutes.)
- Beat in the eggs one at a time, mixing well after each. Scrape the bowl as needed. Mix in the extracts.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions (start and end with flour). Mix just until combined. The batter should be thick and silky.
- Transfer the batter to the prepared pan and smooth the top.
- Bake 60 to 70 minutes, or until the top is golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then invert onto a rack to cool completely.
If the batter looks slightly curdled, don’t worry. It will smooth out once the flour is added.
A toothpick may come out with a few moist crumbs, but there shouldn’t be wet batter. Pound cakes continue to set as they cool.
Notes
- Measure flour carefully to avoid a dry cake. Spoon and level or weigh for accuracy.
- Make sure butter is softened and the eggs and buttermilk are at room temperature for best texture.
- Cake can be stored tightly covered at room temperature up to 3 days.
- Freeze whole or sliced cake, well wrapped, up to 2 months.
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