• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Restless Chipotle

  • About
  • Recipes
  • Meal Plan
    • Meal Plan Help
  • Newsletter
  • Video
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plan
    • Meal Plan Help
  • Newsletter
  • Video
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Meal Plan
    • Meal Plan Help
  • Newsletter
  • Video
×
Home » Recipes » Bundt Cake Recipes

Buttermilk Pound Cake Recipe

Published: Mar 13, 2023 Last Updated: May 12, 2023 by Marye 1686 words. | About 9 minutes to read this article.

1 hour hr 40 minutes mins
This easy buttermilk pound cake has a moist, buttery crumb and a deliciously tangy vanilla flavor. It's an old fashioned cake recipe that always comes out dense and moist. Serve it plain or with the luscious brown butter glaze.
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.

Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.

Side view of a buttermilk pound cake with glaze running down the side.
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 🥄 Restless Chipotle recommends
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love it

  • It's a classic recipe for a reason - the simple buttery flavor is always perfect for any occasion.
  • It's. So. Easy.
  • It's a great base for berries or other fruit because it's not too sweet.

This easy buttermilk pound cake recipe is always moist, dense, and full of delicious flavor!

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, made with simple ingredients, that you'll want to keep handy for those moments when you just need an awesome dessert without a lot of work.

Have a birthday coming up? Try this buttermilk cake with three layers of goodness and a whipped frosting - so good.

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

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

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

  1. Cream butter and sugar in a large bowl then beat in eggs and vanilla.
  2. Add dry ingredients alternately with buttermilk.
  3. Pour cake batter into prepared pan.
  4. Bake.

🥫 Storage

A slice of buttermilk pound cake being served.
Moist buttermilk pound cake is a southern classic!

Store buttermilk pound cake at room temperature in an airtight container or tightly covered with plastic wrap. It should be fine for 4 days or so.

This pound cake freezes really well. Wrap tightly and place in an airtight container and freeze for up to 3 months.

📖 Variations

  • Add a tablespoon or so of orange or lemon zest.
  • No buttermilk? Here are some substitutes including instructions for making your own buttermilk from a starter.
  • You can also substitute sour cream for the buttermilk. For each cup of buttermilk use ¾ cup sour cream plus ¼ cup milk.
  • Instead of the glaze you can dust the cooled cake with powdered sugar. Add the powdered sugar to a fine-mesh sieve and shake it over the top of the cake.

💭 Things to know

Expert Tip: 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!
  • Lightly spoon the flour into the measuring cup and level off. It's important to measure accurately for the best results.
  • Use a heavy bundt cake pan. It will bake more evenly and have a better texture.
  • 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 or to replace the angel food cake in this strawberry cake recipe. Really, so many possibilities!

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.

👩‍🍳 FAQs

Why is it called pound cake?

Classic pound cake 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.

📚 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 leftover 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 sweet potato pound cake with a slice removed showing the velvety interior.
    Rum Sweet Potato Pound Cake
  • Pumpkin bundt cake with glaze.
    Pumpkin Bundt Cake with Glaze
  • Close up of a cake with a slice being removed.
    Sweet Tea Bundt Cake
  • Closeup of a chocolate stout cake slice.
    Chocolate Beer Bundt Cake

🍽️ Serve with...

  • vanilla ice cream
  • homemade cool whip

🥄 Restless Chipotle recommends

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need the following items to make this recipe successfully.

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

📞 The last word

This classic southern buttermilk pound cake 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.

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's a dense cake that's 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.

Try the bourbon cake with pecans next!

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 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Buttermilk pound cake with berries
4.63 from 118 votes

Buttermilk Pound Cake

Print Pin Recipe Save Saved!
Prevent your screen from going dark
This easy buttermilk pound cake has a moist, buttery crumb and a deliciously tangy vanilla flavor. It's an old fashioned cake recipe that always comes out dense and moist. Serve it plain or with the luscious brown butter glaze.
Course Dessert - Cake
Cuisine American - Southern
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Cool in pan: 10 minutes minutes
Total Time: 1 hour hour 40 minutes 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 extract
  • 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

I earn a commission from Instacart from qualifying purchases.

Instructions

Cake

  • Grease and flour (or use baker's release spray) a bundt pan. Set aside.
  • Preheat oven to 325F. Gather the ingredients and make sure they are at room temperature before beginning.
  • Cream butter and sugar with the mixer on medium-high speed until light and fluffy.
  • Add eggs to butter mixture, one at a time, beating well after each.
  • Beat in vanilla.
  • Combine flour, baking soda, and salt in a mixing bowl.
  • With the mixer running on low speed add the dry ingredients alternately with the buttermilk.
  • Beat on low speed until you have a smooth, thick batter but don't over-mix.
  • 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 let cake cool in the pan for 10 minutes.
  • Carefully run a knife down the sides of the pan to separate the cake from the pan.
  • Turn the pan over and let the cake slip out onto a 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 one of those fancy pans 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.
You'll find more helpful tips and variations in the body of the post.

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

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

Sign up for the emails and never miss another recipe!!

    We'll never share your email or send you spam. Pinkie swear.
    An ad for cake supplies at the Restless Chipotle shop on Amazon.

    First published May 1, 2019. Last updated December March 13, 2023 for editorial updates and more helpful information.

    More Bundt Cake Recipes

    • Overhead view of bundt cake for feature image.
      Apple Bundt Cake
    • Whole cake on the table for feature image.
      Blueberry Sour Cream Bundt Cake with Lemon Glaze
    • Overhead view of the cake showing the glaze for the feature image.
      Moist Vanilla Bean Brown Butter Bundt Cake Recipe
    • Closeup of the finished cake with white glaze and lemon garnish.
      Lemon Pudding Bundt Cake

    Love it? Share it!

    7.0K shares
    • Facebook
    • Twitter

    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

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Love it? Give it 5 stars!




    1. Diana

      February 05, 2023 at 7:26 pm

      I made this cake for our church pot luck luncheon and it went super quick and had many compliments on how good it was! I had no cake to bring home! I have found a great recipe! Thank you so much for posting this recipe!!

      Reply
    2. Stacey

      November 29, 2022 at 10:18 am

      5 stars
      Me again! Since I commented/questioned on Nov 14th, I've made several of these! None were in bundt pans, but regular-sized loaves & minis. The fam LOVES them. I added fresh chopped cranberries to some, and lemon zest + cranberries to others. Thank you for a SOLID recipe that I'll keep/use for ages to come! YUMMM.

      Reply
    3. Stacey Glenn

      November 14, 2022 at 1:48 pm

      Hey - Hi! I'm eager to make this over the holidays! I see where I could use 2 loaf pans...I imagine I could also use the mini loaf pans (like for gifts), and check at around 30 minutes for doneness?

      Reply
      • Marye

        November 15, 2022 at 4:25 pm

        yes, for mini loaf pans you'll want to check at about 20 minutes.

        Reply
    4. 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
    5. 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
    6. 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
    7. 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

        Reply
    8. 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
    9. Gayle

      May 21, 2021 at 7:35 pm

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

      Reply
    10. Sonia Mehrotra

      April 02, 2021 at 6:49 am

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

      Reply
    11. 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/

        Reply
    12. 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.

        Reply

    Primary Sidebar

    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye.

    NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies.

    More about me →

    🎃 Pumpkin Spice

    • A stack of pumpkin bars on a plate showing the layers of spice cake and pumpkin.
      Pumpkin Gooey Bars
    • A close up of a square of the bread pudding showing the texture.
      Caramel Pecan Pumpkin Bread Pudding
    • Baked pumpkin scones glazed with icing.
      Classic Pumpkin Scones
    • A serving of pumpkin cake with a bite taken out of it.
      Pumpkin Spice Cake
    • Closeup view of the whole top of the pie for the feature image.
      Old Fashioned Pumpkin Pie
    • Slice of pumpkin cheesecake covered with caramel sauce and sprinkled with pecans.
      Pumpkin Cheesecake

    Get 14 Days FREE

    Clickable image of the meal planning app.

    👑 Reader Favorites

    • Square overhead of chicken for feature image.
      Crockpot Angel Chicken
    • Close up of the sauce showing the creamy texture.
      Copycat Red Robin Campfire Sauce Recipe
    • Wooden spatula removing fried potatoes out of iron skillet.
      How to Make Crispy Fried Potatoes
    • Blue cocktail with a red and white straw.
      Sex in the Driveway: Bright Blue Cocktail
    • A sliced loaf of english muffin bread.
      English Muffin Bread Recipe
    • Two finished loaves of Amish white bread cooling on a table.
      No-Fail Amish White Bread

    🥣 Best Soups for Fall

    12 Best Fall Soup Recipes

    Footer

    ^ back to top

    About

    • About Marye Audet-White
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • Become a Sponsor
    • Contact
    MaryeAudet Whiteandherchildren Dec

    Featured In:

    Places Restless Chipotle has been featured

    Copyright ©2006 - 2023 Restless Chipotle Media, LLC