My old fashioned buttermilk pound cake recipe is always moist, dense, and delicious. It’s the perfect base for berries or other fruit because it’s not sickeningly 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 recipe that you’ll want to keep handy for those moments when you just need cake.
For this recipe you’ll need: butter, sugar, eggs, vanilla, all-purpose flour, baking soda, buttermilk, Confectioner’s sugar
A Classic Southern Dessert
If you are reminiscing with someone about the southern desserts of your childhood one that will almost always be mentioned is an old fashioned buttermilk pound cake. There’s something so comforting about this no-nonsense cake that it plays a role in almost every cookbook ever written.
And really, it deserves to be there. It is as equally comfortable swathed in plump, juicy berries or ripe peaches as it is served with a sweet glaze or scoop of ice cream.
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.
Buttermilk Pound Cake FAQs
Have questions about pound cake? I have the answers!
Pound cake originally called for a pound of each ingredient. Even though the recipe changed over the centuries the name didn’t!
A heavy bundt or angel food cake pan is perfect. I’ve linked to my favorite below.
10 minutes unless otherwise directed in the recipe.
Don’t use butter. 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 .
Tips for the BEST Pound Cake Ever
Pound cake is one of the simplest desserts you can make. There usually aren’t many ingredients and you probably have all of them in your pantry right now.
Still, like anything else there are a few tricks that are good to know.
- Use a heavy bundt cake pan. Your cake 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.
- Grease the bundt cake pan well, whatever you use.
- 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.
- Slow ovens for longer periods usually work better then hotter temperatures.
- Bake your buttermilk pound cake a day ahead of time so that the flavors have a chance to mellow and blend.
More Buttermilk 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 so good! Nothing like it.
- Chocolate Buttermilk Pound Cake with Port Wine is absolutely one of my favorite cakes. SO delicious!
Here’s a cream cheese version from Sally’s Baking Addiction – so you know it’s a good one!
You May Need…
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Buttermilk Pound Cake Recipe
This family favorite is so easy to make! It keeps for several days at room temperature and freezes well for up to three months. I think you’ll agree that this is the cake equivalent of a worn quilt and a favorite movie with thunder rumblings and rain spattering against the window – pure comfort.
Make it soon and upload your images below. I’d love to see what you’ve done!
If you love this recipe please give it 5 stars!
Classic Buttermilk Pound CakePrint Add to Collection Go to Collections
- 1 cup butter, soft room temperature
- 2 -1/2 cups sugar
- 4 eggs, room temperature
- 1 1/2 teaspoon vanilla
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk, room temperature
Brown Butter Glaze
- 1/2 cup butter, salted butter works best
- 3 cups Confectioner’s sugar
- 1/2 teaspoon vanilla
- Preheat the oven to 325F. Gather the ingredients
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Beat in vanilla.
- Combine flour, baking soda, and salt.
- Add alternately with the buttermilk and beat on low speed until smooth.
- Pour into a greased and floured (or bakers release spray) bundt cake 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.
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.
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