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
Scale
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.
