This recipe for Buttermilk Pound Cake creates a moist, tender, light (but still deliciously dense) cake that’s filled with amazing flavor.
I just love a pound cake. There’s something magical about the simplicity of a perfectly baked, deliciously flavored pound cake. But I love really simple things like that. My family often jokingly calls me the “Mayor of Vanillatown” because of my love of simple flavors. (No offense to the Mayor of Flavortown, Mr. Guy Fieri. 😆)
The name pound cake comes from the fact that the original recipe, thought to be northern European, contained a pound each of butter, flour, sugar, and eggs. Fortunately, we’ve since adapted the recipe a bit.
When it comes to making pound cake, there are two major issues, from my perspective.
The first is ingredients.
The ratios of fat to flour to sugar remain relatively the same but variations on ingredients range from butter to shortening to cream cheese to sour cream and milk to buttermilk to water – they’re all over the place. And that’s ok, for the most part. It’s one of those things where you just have to decide what “tastes” like pound cake to you and realize that each ingredient presents certain challenges and advantages.
The other issue with pound cake making is the relatively high margin of error. For me, this is the big one.
- Under baking a cake means you’ll end up with gummy wet spots in the cake. It can also cause the cake to shrink or fall after baking.
- Over baking can result in the cake getting too dark and create a tough crust. Some say it can cause the cake to stick to the pan, as well.
- Mixing the cake too little can result in a cake that is dense and heavy.
- Over-mixing can whip too much air into the eggs resulting in a cake that can overflow its pan and can even cause the crust to separate from the cake.
- Improper measuring can cause you to end up adding too much or too little flour which can cause the cake to fail.
- Using ingredients that aren’t all room temperature can result in the cake not mixing together well enough. This can create all kinds of problems.
- Not greasing the pan correctly can mean your cake sticks to the pan.
Any number of these things can derail your pound cake plans. It can really make your head spin! So, it’s important to have a reliable recipe that is detailed enough to get you through the sticky parts, but also not so verbose that it’s intimidating.
I’m hoping you’re going to find this recipe just that.
We’ve worked for weeks to get this one right. Testing cake after cake. Variation after variation. To get it to the point where we feel it needs to be. I think we made something close to 8 different versions.
But I’m just going to be honest with you… They don’t always turn out perfectly. We operate in a pretty controlled environment and have some serious recipe development experience under our belts, but things don’t always turn out as planned.
In fact, we had a little trouble getting this cake to release from the pan. We tried all types of bundt pans from brand new nonstick pans to 30-year-old pans from my grandmother. We tested every tip, trick, and suggestion out there. We used baking spray with flour, shortening and flour, shortening and sugar, butter and flour, even cake goop (a homemade cake release).
In our testing, we found the newer pan that was greased with shortening and flour to offer the best results. While the grease and flour method has produced similar positive results in the past for us, I usually have better results with cake releasing from the antique pans over the new ones.
I’ve been racking my brain as to why this is the case, but can’t seem to be able to put my finger on it. Baking isn’t my strongest area, so maybe some of the more experienced bakers can chime in and help us out a bit in the comments below.
Regardless, I’ve made quite a few pound cakes in my day, so here are my tips for getting your pound cake to turn out perfectly every time…
Perfect Pound Cake Tips
- Make sure your ingredients are at room temperature. This allows the cake ingredients to emulsify together.
- Make sure to measure your flour correctly. The method I recommend is to spoon the flour into a dry measuring cup and then use the back of a butter knife to level off the flour in the cup.
- Cream the butter and sugar together very well. The process typically takes about 5 minutes. Yes, five whole minutes.
- Don’t over mix after adding the eggs. Once the eggs go into the batter, you want to mix just enough to get everything combined, but not too much. Whipping too much air into the batter can cause the cake to overflow and eventually fall.
- Be sure to pick the right pan and grease and flour it well. I typically use a paper towel to smear vegetable shortening on the entire pan surface, dust the pan in all-purpose flour, and shake the excess flour out. Many have had success using homemade cake release. To do this, simply mix equal parts of all-purpose flour, vegetable shortening, and vegetable oil together until smooth and use a pastry brush to coat the pan before adding the batter. Extra release can be store in the fridge in an airtight container for several months.
- Make sure the cake is done. The cook time will vary based on the specific oven, pan type, etc. The cake should be golden brown and a toothpick inserted in the center should come out clean. A few moist crumbs are ok. I typically like to also temp my cakes using an instant read thermometer. I shoot for between 208°F and 210°F.
Recipe Card
Buttermilk Pound Cake
Ingredients
- 1 1/2 cups unsalted butter, room temperature
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 3 1/2 cups all-purpose flour*
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 325°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
- Using a mixer, cream the butter and sugar together until light and fluffy – about 5 minutes. Add the eggs, one at a time, mixing just enough to fully incorporate each egg after adding. Scrape down the sides of the bowl.
- In a medium bowl, whisk the flour, salt, and baking soda together.
- Add the dry ingredients and the buttermilk to the butter mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix until well combined. Scrape down the sides of the bowl and mix again.
- Add the vanilla and almond extracts and mix to combine.
- Pour the mixture evenly into the prepared pan. Gently tap the pan on the countertop to force air bubbles to the top of the batter. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary**. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely. Slice and serve. Store covered on the counter for a few days or in the refrigerator for longer.
Notes
LOVE anything made with buttermilk…..but I don’t own a bundt pan!!! Do, however, have a 10″ tube pan with removal bottom; think this will be an acceptable substitute?
Sure! That should work!
That was just the best Pound Cake. Easy to make ! Very tasty, came out of the pan no problem. Make no chances to to the recipe, it is perfect. I will be making this again!! Thank you
I’m tickled to hear it turned out great for you!
Thanks so much Stacy! Love this site, your recipes are amazing!
You’re so welcome! Thanks for the kind words!
Can I use lowfat buttermilk? Thanks!
I don’t see why not. Enjoy!
It tastes great too. Finally cooled!!!
Awesome! So happy to hear it!
Love love this cake have made several times always comes out amazing
Thanks, Joe! So glad to hear it!
I made it tonight and put in long and short loaf pans. I did alter the recipe a bit. 1 cup of butter and equal amounts of sugar and flour (3 cups each).
My favorite pound cake to make! The men in our church builds wheelchair ramps for those in need. I always make this cake for them to have as a treat!
That’s amazing, Karen! Thanks for helping to support their great work!
I just took the cake out of the oven. I had a little problem releasing the cake from the pan, so I tasted the little bit of cake that was left in the bottom of the pan. It is delicious! The color is beautiful also. I will definitely use this recipe again.
Awesome! I’m so glad to hear it turned out great for you!
Absolutely delicious. I used Bob’s Red Mill Fine Pastry flour . Cooked down some strawberries and blueberries and spooned it warm on top of the slices. Rave reviews from my family! Thank you!
Tried giving it 5 stars but it wouldn’t work. Definitely 5 stars!
So glad to hear everyone enjoyed it!!
Great cake, can you substitute lemon extract for the almond extract for a good lemon flavor?
I think you could certainly substitute lemon for the almond.
Omg this was the best pound cake I’ve ever had. It turned out perfect!
Wonderful! So glad it turned out great for you!
Cake came out perfect went strickley by recipe perfect texture taste superb
Thank you so much!
This is a great recipe. I will be adding this to my “favorites”. Everyone loved it. Thank you!
Thank you!
My mouth is watering. I’ve order the almond extract that is missing in my pantry and I shall be making this cake today. I pray it turns out nice like your pictures because pound cake is my second favorite cake with a nice cup of coffee or a tall glass of ice water. Wish me luck.
Good Luck! But you won’t need it!!!
To get a cake to release every time!!! turn it over on a cloth/plate/rack while the pan is still hot.. Cover the bottom of the pan with a wet, squeezed out, dish cloth and let it sit a few minutes. My mother taught me this more than 50 years ago. Never fails.
I will definitely be trying this method! Thanks!
Great pictures and explained correctly just like measuring.
Thank you so much Suzzette!
Love it, thank you🥰
Thanks you so much Shonda!
This recipe sounds amazing! Do you think a little lemon juice would be too much in this? And could it be made with einkorn flour?
Lemon juice would be a great addition! As for the einkorn flour, I have never tried it so you will have to let us know how it goes!
Your recipes are awesome! I enjoy cooking, especially baking, and your recipes are a delight to make!!
Thank you for sharing!!!
Norman, thank you so much!
I made this wonderful cake and it was absolutely perfect and delicious! It turned out so beautifully that someone even told me it looked like a cake you would buy at professional bakery! That’s a huge “WOW” for me because pound cakes aren’t my strong suit. Thank you for sharing all f your wonderful recipes!!
Diane, I am so proud of you! Thanks for stepping out of your comfort zone and trusting my recipes!
It would be nice to get the recipe in oz or grams. Thank you
USE GOOD QUALITY BUTTER (unsalted in my case) …
And measure your eggs to make sure 4 large eggs = 1 liquid cup (8 ounces)
Clean stick is too well done for my liking. Moist crumbs on the stick, take it out 🙂
I like the temp probe idea, I really do need to get one :))
Thanks Stacey!!!
Thanks so much Ellen!
Hi Stacey –
My husband just bought me an air fryer “to make it easy to prepare dinner”. Although I have been cooking for years I have no idea what works best cooked that way. (The accompanying literature is not offering many recipes.) Just wondering if you have any advice or recipes to suggest . I always appreciate the recipes you share. Thank you. – always susan (in Florida)
Unfortunately, I don’t have a lot of experience with using an air fryer. Here is a link to another recipe blogger that I trust that has lots more experience in that area!
https://therecipecritic.com/air-fryer-recipes/
would it be ok to reverse the flavorings – we are real fans of almond, so I was thinking 2 t almond; 1 t vanilla – or maybe even 1-1/2 t of each.
Thoughts???
Either way should work fine, whatever you prefer!
Btw, still loving your new website redesign, Stacey. 🙂
I love pound cake and have searched for years for a fairly genuine but easy enough recipe. I haven’t tried any of the ones I found but I’m really liking the way yours reads. I had a very good German Almond pound cake recipe many, many years ago but have lost it over time. The almonds were whole and on the outside of the cake, not the inside.
Also, I don’t have a bundt cake pan anymore. Can I use a loaf pan? I realize I would need to adjust the baking time.
Aileen, I am sure that you could use a loaf pan but this amount of batter will be WAY too much for a loaf pan. If you happen to have two loaf pans you could half that amount between the two pans or simply half the recipe altogether!