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Home » Recipes » Bundt Cake Recipes

Buttermilk Pound Cake Recipe

Published: Mar 3, 2021 Last Updated: Aug 2, 2021 by Marye 1462 words. | About 8 minutes to read this article.

This easy buttermilk pound cake has a moist, buttery crumb and a deliciously tangy vanilla flavor. Serve it plain or with the luscious brown butter glaze.
Total time 1 hour 40 minutes
Jump to Recipe
Buttermilk pound cake with a slice removed. Title text overlay for Pinterest.
A pound cake with berries on top. Text overlay for Pinterest.

Try the bourbon cake with pecans next!

A buttermilk pound cake with strawberries on a flowered plate.
The browned butter glaze takes this easy southern bundt cake to new levels of yum!
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 👩🏻‍🍳 Frequently asked questions
  • 💭 Tips for success
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love this recipe

This easy buttermilk pound cake recipe is always moist, dense, and delicious! It's the perfect base for berries or other fruit because it's not too sweet.

It's also flavorful enough to stand on its own with or without the glorious brown butter glaze that I've included here.

This is a classic southern cake recipe that you'll want to keep handy for those moments when you just need an awesome dessert.

🧾 Ingredients

All of the ingredients for buttermilk poundcake on a table.
How to make the best buttermilk pound cake? Use the best ingredients you can find!
  • Butter
  • Sugar
  • Large eggs
  • Vanilla
  • All-purpose flour
  • Baking soda
  • Buttermilk
  • Confectioner's sugar

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

  1. Cream butter and sugar.
  2. Add eggs.
  3. Beat in vanilla.
  4. Combine all purpose flour, baking soda, and salt in a medium bowl.
  5. Add the dry ingredients alternately with the buttermilk.
  6. Pour batter into a bundt cake pan, using a rubber spatula to get all of the batter into the pan.
  7. Bake until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and cool in the pan on a wire rack for 10 minutes.
  9. Turn the pan over and let the cake slip out onto the wire rack to finish cooling.

Brown butter glaze

  1. Melt the butter in a saucepan, watching carefully until it turns golden brown.
  2. Mix the butter and vanilla extract with the confectioners sugar until smooth.
  3. Add a little milk if you need to thin it down.
  4. Spoon glaze over the warm cake.

🥫 Storage

A slice of cake garnished with berries in the foreground  with the cake plate in the background
Serve classic buttermilk pound cake with fresh fruit for a simple, yet elegant, dessert.

Store the pound cake at room temperature in an airtight container. It should be fine for 4 days or so. Freeze for longer storage - up to 3 months.

👩🏻‍🍳 Frequently asked questions

Here are the questions I am most frequently asked about this recipe.

Why is it called pound cake?

It originally called for a pound of each ingredient. Even though the recipe changed over the centuries the name didn't!

What is the best pan?

A heavy bundt pan or angel food cake pan is perfect. I've linked to my favorite below.

How long do you let it cool before removing from pan?

10 minutes unless otherwise directed in the recipe.

Why is my pound cake sticking to the pan?

Don't use butter to grease the pan. Either use a cake release spray or vegetable shortening dusted with flour and make sure to grease ALL inside surfaces, including the center tube. Flip the pan over and tap the bottom and sides to release the excess flour. The milk solids in butter can cause the cake to stick .

What does buttermilk do in pound cake?

It gives it a delicate, tangy flavor and a moist crumb.

Looking down on a pound cake with strawberries and blackberries in the center.
Buttermilk keeps this old fashioned pound cake recipe moist.

💭 Tips for success

This classic southern recipe is absolutely one of the simplest desserts you can make. There aren't many ingredients and you probably have all of them in your pantry right now.

Expert tip: If you have a fancy pan with a lot of carved edges it's better to use the baking release spray - it's easier to get all the surfaces covered.

  • It is imperative that all ingredients are at room temperature before beginning!
  • Use a heavy bundt cake pan. It will bake more evenly and have a better texture.
  • Add a little lemon zest if you like.
  • Grease the bundt pan well, whatever you use.
  • You can use 2 loaf pans instead of the bundt pan - start checking for doneness at 50 minutes.
  • Butter is not the best thing to grease the pan with. The milk solids in the butter can cause sticking.
  • Make sure the cake is all the way done. The center will register 210F on a insta-read thermometer or you can stick a toothpick in it to see if it comes out with just a few crumbs clinging to it.
  • Let cool in the pan at least 10 minutes, or as directed in your recipe.
  • Slow ovens for longer periods usually work better than hotter temperatures.
  • Bake a day ahead of time so that the flavors have a chance to mellow and blend.

You can slice it and place softened ice cream between the layers (or jam or mousse). You can cube it and use it in a punch bowl cake. Really, so many possibilities!

An ad for cake supplies at the Restless Chipotle shop on Amazon.

📚 Related recipes

I used to hate buying a quart of buttermilk for a recipe and then just using a cup or two. Here are some recipes to help you deliciously use up the rest of the buttermilk.

  • Honey Buttermilk Bread is a reader favorite! It's a light, slightly sweet loaf that rises beautifully. A good one for beginners.
  • Buttermilk Banana Bread is so moist and delicious!
  • Buttermilk Blueberry Muffins are so tender with big juicy blueberries!
  • Southern Buttermilk Biscuits are light and flaky - these are the real deal, y'all.
  • White Texas Sheet Cake is moist with a delicate coconut flavor - so good! Nothing like it.
  • Chocolate Buttermilk Bundt Cake with Port Wine is absolutely one of my favorite cakes. SO delicious!
A slice of buttermilk pound cake being served.
Moist buttermilk pound cake is a southern classic!

📞 The last word

If you are reminiscing with someone about the southern desserts of your childhood this one will just about always make the list. There's something so comforting about this no-nonsense cake that it plays a role in almost every southern cookbook ever written.

And really, it deserves to be there. It is as equally comfortable swathed in plump, fresh berries or juicy ripe peaches as it is served with a sweet glaze or scoop of ice cream.

This is the cake equivalent of a worn quilt and a favorite movie with thunder rumblings and rain spattering against the window - pure comfort.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Buttermilk pound cake with berries
4.57 from 86 votes

Buttermilk Pound Cake

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This easy buttermilk pound cake has a moist, buttery crumb and a deliciously tangy vanilla flavor. Serve it plain or with the luscious brown butter glaze.
Course Dessert - Cake
Cuisine American - Southern
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Cool in pan: 10 minutes
Total Time: 1 hour 40 minutes
Servings:16
Calories:412
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stand mixer
  • Bundt Pan
  • rubber spatula

Ingredients

Cake

  • 1 cup butter, soft room temperature
  • 2 -½ cups sugar
  • 4 eggs, room temperature
  • 1 ½ teaspoon vanilla
  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk, room temperature

Brown Butter Glaze

  • ½ cup butter, salted butter works best
  • 3 cups Confectioner's sugar
  • ½ teaspoon vanilla
US Customary - Metric

Instructions

Cake

  • Grease and flour (or use baker's release spray) a bundt pan. Set aside.
  • Preheat the oven to 325F. Gather the ingredients and make sure they are at room temperature before beginning.
  • Cream butter and sugar on medium speed until light and fluffy.
  • Add eggs, one at a time, beating well after each.
  • Beat in vanilla.
  • Combine flour, baking soda, and salt.
  • With the mixer running add the dry ingredients alternately with the buttermilk.
  • Beat on low speed until smooth.
  • Pour into the prepared bundt cake pan, using a rubber spatula to get all of the batter into the pan.
  • Bake at 325F until a toothpick inserted in the center comes out clean, about 70 minutes.
  • Remove from the oven and cool in the pan for 10 minutes.
  • Carefully run a knife down the sides to separate the cake from the pan.
  • Turn the pan over and let the cake slip out onto the wire rack.
  • Turn the pan over and let the cake slip out onto the wire rack to finish cooling.

Brown Butter Glaze

  • Melt the butter in a saucepan, watching carefully until it turns golden brown.
  • Mix the butter and vanilla with the confectioners sugar until smooth.
  • Add a little milk if you need to thin it down.
  • Spoon glaze over the cake.

Notes

  • It is imperative that all ingredients are at room temperature before beginning!
  • Use a heavy bundt cake pan. It will bake more evenly and have a better texture.
  • If you have a fancy pan with a lot of carved edges it's better to use the baking release spray - it's easier to get all the surfaces.
  • Butter is not the best thing to grease the pan with, though. The milk solids in the butter can cause sticking.
  • Make sure the cake is all the way done. The center will register 210F on a insta-read thermometer or you can stick a toothpick in it to see if it comes out with just a few crumbs clinging to it.
  • Let cool in the pan at least 10 minutes, or as directed in your recipe.
  • Bake a day ahead of time so that the flavors have a chance to mellow and blend.
  • You can also use 2 loaf pans instead of the bundt pan.

Nutrition Facts

Calories: 412kcal | Carbohydrates: 59g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 234mg | Potassium: 60mg | Fiber: 0g | Sugar: 41g | Vitamin A: 555IU | Calcium: 26mg | Iron: 1.1mg

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    First published May 1, 2019. Last updated July 3, 2021 with minor edits to copy.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. linda ledesma soto

      May 03, 2022 at 12:20 pm

      5 stars
      Will make possibly, this w/e for MYSELF for Mom's day!!! As my Angel mom is gone & I'm a widow & my children are scattered...HEY.... more for ME!!! None the less, it is a Southern classic, one of my FAV cakes to make...Just so scrumptious. But in reading the comments, I see some added lemon zest (lime)...was that added after? I didn't see it in your comments...great idea though, that's my other love (CITRUS)...thanks Happy Mom's day, God bless be well

      Reply
    2. Beth

      February 23, 2022 at 8:10 pm

      5 stars
      This was a superb Bundt cake! It was buttery and full of lemony goodness. I will definitely make it again!

      Reply
    3. Nicole

      December 24, 2021 at 10:29 pm

      5 stars
      Followed recipe, used room temperature ingredients, baked it for 70 minutes and added 1/8 tsp of lemon zest, what a great recipe!

      Reply
    4. David Guith

      December 01, 2021 at 2:01 am

      All this work and I hit print and it goes no where

      Reply
      • Marye

        December 01, 2021 at 5:35 am

        It's working fine for me and for several other people. Sometimes your browser is the problem. If you're not using chrome try that. Here is the page to print - https://www.restlesschipotle.com/wprm_print/45407

    5. Naomi

      July 17, 2021 at 10:44 pm

      5 stars
      I made the cake to bring to my sister's for dessert. I didn't make the glaze but did make a blueberry lemon sauce to serve with it. We all had seconds, even thirds! I made it exactly how the recipe is written and it was delicious! This recipe will be going into my recipe book.

      Reply
    6. Gayle

      May 21, 2021 at 7:35 pm

      4 stars
      Very tasty. Easy to make. My family loved it.

      Reply
    7. Sonia Mehrotra

      April 02, 2021 at 6:49 am

      Error in metric conversion. 2.5 cups sugar is 500gms not 300gms.

      Reply
    8. Cathy Sinisi

      May 11, 2019 at 9:17 pm

      Ca any milk be substituted for the buttermilk, if you dont have it?

      Reply
      • Marye

        May 12, 2019 at 10:46 am

        If you don't have buttermilk this would be a better choice - it calls for heavy cream but if you don't have that you can use whole milk and 2 extra tablespoons of butter. use 1 1/2 teaspoons of vanilla instead of the vanilla bean if you don't have that. 🙂 https://www.restlesschipotle.com/brown-butter-vanilla-bean-bundt-cake/

    9. angel

      May 02, 2019 at 8:29 am

      No buttermilk was listed in the recipe.

      Reply
      • Marye

        May 02, 2019 at 11:03 am

        thanks! Fixed it.

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