Description
This Buttermilk Pound Cake is the ultimate crowd-pleaser—moist, buttery, and with a hint of tang from the buttermilk.
Ingredients
Scale
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 3 cups granulated sugar
- 6 large eggs
- 1 cup buttermilk
- 1 tbsp vanilla extract
Instructions
Step 1: Prep Your Oven and Pan
- Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or loaf pans to prevent sticking.
Step 2: Mix the Dry Ingredients
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large bowl, beat the butter and sugar together until light and fluffy—about 5 minutes. This step is key for that soft, airy texture.
Step 4: Add the Eggs and Vanilla
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Bring It All Together
- Alternate adding the flour mixture and the buttermilk to the batter, starting and ending with the flour. Mix until just combined—don’t overdo it!
Step 6: Bake to Perfection
- Pour the batter into your prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar or top with a simple glaze before serving.