A classic Southern delight, this rich and buttery pound cake boasts a tender, moist crumb with a subtle tang from fresh buttermilk.
This cake is sublime by itself, but can be perfectly paired with fresh berries, a dollop of whipped cream or a scoop of ice cream.
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To Make This Recipe You Will Need:
- all purpose flour
- salt
- butter
- granulated sugar
- eggs
- vanilla extract
- buttermilk
- mixing bowls
- electric mixer
- parchment paper
- loaf pan
- butter or oil to grease the pan
- cooling rack
How to Make Buttermilk Pound Cake
To begin, preheat your oven to 300°(F).
Coat a 9×5 loaf pan with butter or baking spray (replacement) and then line it with parchment paper. Coat the paper as well. Set it aside for now.
In a bowl, combine all-purpose flour and salt. Stir it together and set it aside.
In your mixing bowl beat room temperature butter and granulated sugar together until they are creamy and very fluffy, about 2-3 minutes.
Add in three eggs, beating them in one at a time. Then add in vanilla extract.
Add half of the flour mixture and mix in in completely.
Add in the buttermilk, mix throroughly.
Mix in the remaining flour mixture, and mix until combined.
Spread the batter in your prepared baking ban.
Bake for 80 minutes, or until a wooden pick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes.
Use the parchment paper to gently lift out the cake and set it on a rack to cool completely.
Enjoy any way you like!
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Buttermilk Pound Cake
Ingredients
- 1 ½ c all-purpose flour
- ½ teaspoon salt
- ¾ c butter, unsalted, room temperature
- 1 ½ c granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
- ½ c buttermilk
Instructions
- To begin, preheat your oven to 300°(F).
- Coat a 9×5 loaf pan with baking spray (replacement) and then line it with parchment paper. Coat the paper as well. Set it aside for now.
- In a bowl, combine the all-purpose flour and salt. Stir it together and set it aside.
- In your mixing bowl beat the butter and sugar together until they are creamy and very fluffy, about 2-3 minutes.
- Add in the eggs, beating them in one at a time. Then add in the vanilla extract.
- Add half of the flour mixture and mix in in completely.
- Add in the buttermilk, mix throroughly.
- Mix in the remaining flour mixture, and mix until combined.
- Spread the batter in your prepared baking ban.
- Bake for 80 minutes, or until a wooden pick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
- Use the parchment paper to gently lift out the cake and set it on a rack to cool completely.
- Enjoy any way you like!
Equipment Used
- Baking Spray Replacement or baking spray, or butter
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
As always, Constance has the best recipes. Can’t wait to bite into this cake.
Thank you :D