If you have a craving for a dessert that’s the perfect balance of rich, moist, and downright irresistible, this Buttermilk Pound Cake Recipe is just what you need. Combining the tangy warmth of buttermilk with the buttery sweetness that defines classic southern baking, this cake is a tender, dense slice of heaven that feels like a warm hug on a plate. Whether you’re serving it for a special occasion or just because, this recipe will quickly become your go-to for a dessert that tastes as good as it looks.
Ingredients You’ll Need
Simple ingredients come together beautifully in this recipe, each playing a crucial role in flavor, texture, and color. From the richness of butter to the subtle tang of buttermilk, every component is essential to creating that perfect pound cake.
- 3 cups all-purpose flour: Provides structure and a tender crumb to the cake.
- 1/2 teaspoon baking soda: Acts as a leavening agent for lightness without over-rising.
- 1/2 teaspoon salt: Balances sweetness and enhances the overall flavor.
- 1 cup unsalted butter (softened): Adds rich flavor and moist texture.
- 1/2 cup vegetable oil: Keeps the cake incredibly moist and tender.
- 3 cups granulated sugar: Sweetens and contributes to the fine crumb.
- 5 large eggs (room temperature): Provides structure, richness, and helps emulsify the batter.
- 1 tablespoon vanilla extract: Infuses warm, aromatic flavor that complements buttermilk perfectly.
- 1 cup buttermilk (room temperature): Adds moisture and a subtle tang that elevates the cake’s flavor.
How to Make Buttermilk Pound Cake Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 325°F. Grease and flour a 10-inch bundt or tube pan thoroughly so that the cake releases easily after baking. This step ensures a smooth finish on your beautiful pound cake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This helps evenly distribute the leavening and seasoning so your cake bakes uniformly with the perfect texture.
Step 3: Cream Butter, Oil, and Sugar
Using a mixer on medium speed, cream the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. This step is essential for incorporating air, which helps your cake rise beautifully and keeps it tender.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to fully incorporate them and create a luscious, uniform batter. Then, stir in the vanilla extract to bring a lovely fragrant note that complements the buttermilk.
Step 5: Combine Dry Ingredients and Buttermilk
Turn your mixer to low speed and alternate adding the dry ingredients and buttermilk in three additions, starting and ending with the flour mixture. Mix just until everything is combined to avoid overworking the batter, which can toughen the cake.
Step 6: Bake Your Cake
Pour the batter evenly into your prepared pan and smooth the top with a spatula. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. This slow, gentle bake allows for an even crumb and a rich golden crust.
Step 7: Cool and Finish
Let the cake cool in the pan for 15 minutes to set, then invert it onto a wire rack to cool completely. For an extra touch of sweetness, dust with powdered sugar or drizzle a light glaze over the top once fully cooled. Your Buttermilk Pound Cake Recipe is now ready to delight!
How to Serve Buttermilk Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar enhances the cake’s classic look and adds a touch of sweetness. Fresh berries or a dollop of whipped cream pairs wonderfully, offering a light contrast to the dense, buttery cake.
Side Dishes
Serve a slice alongside a scoop of vanilla ice cream, fresh fruit compote, or even a drizzle of caramel sauce for a decadent indulgence. The subtle tang of buttermilk cake complements these sides beautifully and creates a memorable dessert experience.
Creative Ways to Present
For a special occasion, layer thick slices of this pound cake with fresh strawberries and whipped cream to make a quick trifle. You can also cut it into cubes, toast them slightly, and toss in a salad for a sweet, crunchy twist.
Make Ahead and Storage
Storing Leftovers
This Buttermilk Pound Cake Recipe keeps wonderfully at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. It stays fresh and moist for up to three days, perfect for enjoying with a cup of tea or coffee anytime.
Freezing
If you want to save some for later, this pound cake freezes beautifully. Wrap it tightly in plastic wrap followed by aluminum foil, and it will keep well in the freezer for up to three months. Thaw at room temperature before serving.
Reheating
To refresh the cake’s soft texture, warm individual slices in the microwave for 10 to 15 seconds or pop them briefly in a low oven. This brings back that fresh-baked warmth and makes every bite just as delightful as the first.
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute regular milk mixed with a bit of lemon juice or vinegar to mimic buttermilk’s acidity, using buttermilk as the recipe suggests adds a unique tang and tenderness that’s hard to replicate perfectly.
Why is it important to have room temperature ingredients?
Room temperature ingredients blend together more evenly, creating a smoother batter and ensuring a consistent texture throughout your cake. Cold ingredients can cause lumps or uneven baking.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend that is suitable for cakes. Keep in mind this may slightly change the texture but can still be delicious!
How do I know when the cake is fully baked?
The best way is to insert a toothpick or skewer into the center; if it comes out clean or with a few moist crumbs (but no wet batter), your cake is done. Keep an eye toward the end of baking for perfect timing.
What causes the cake to be dense?
The dense yet tender texture comes from the combination of butter, oil, eggs, and buttermilk in the right proportions. Be careful not to overmix, as overworking the batter develops gluten, leading to a tougher cake.
Final Thoughts
Once you try this Buttermilk Pound Cake Recipe, you’ll see why it’s a southern classic that wins hearts every time. Moist, flavorful, and richly satisfying, it’s a cake that’s easy to make yet feels so special. Whip one up soon and share a slice with someone you love—you’ll both be smiling with every bite!
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Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This classic Buttermilk Pound Cake is a moist and tender Southern American dessert perfect for any occasion. Made with a rich blend of butter, vegetable oil, sugar, eggs, and buttermilk, it offers a deeply flavorful and soft crumb with a delicate vanilla aroma. Baked in a bundt or tube pan to a golden perfection, it’s ideal served on its own or dusted with powdered sugar or a light glaze.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking and ensure easy release after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, cream the softened butter, vegetable oil, and granulated sugar using a mixer on medium speed. Continue mixing for about 3 to 5 minutes until the mixture is light and fluffy, which helps create a tender texture in the cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating thoroughly after each addition to incorporate air. Stir in the vanilla extract to infuse the batter with flavor.
- Incorporate Dry Ingredients and Buttermilk: On low mixer speed, alternately add the dry ingredient mixture and buttermilk in three additions, beginning and ending with the dry ingredients. Mix just until combined after each addition to avoid overmixing, which can toughen the cake.
- Pour and Bake: Evenly pour the batter into the prepared bundt or tube pan and smooth the top. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Let the cake cool in the pan for 15 minutes to help it set. Then invert it onto a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with glaze before serving to add a decorative touch.
Notes
- Ensure all ingredients are at room temperature to achieve the best texture and proper mixing.
- The cake can be stored tightly wrapped at room temperature for up to 3 days.
- For longer storage, freeze the cake wrapped securely to maintain freshness.
