A slice of poundcake with berries on it.
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Classic Buttermilk Pound Cake

This easy 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
Total Time 1 hour 30 minutes
Servings 16
Calories 412kcal
Author Marye Audet-White




  • 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.


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