Buttermilk Pound Cake
Experience the timeless charm of a classic Southern dessert with this Buttermilk Pound Cake recipe. Crafted with simple pantry staples like butter, sugar, and rich buttermilk, this cake is perfectly balanced with a golden, tender crumb and subtle hints of vanilla. The key to its irresistible texture lies in the careful creaming of butter and sugar, paired with a delicate folding of ingredients to maintain its lightness. Baked to perfection in a traditional bundt pan, this cake is a show-stopping centerpiece for any occasion. Serve it plain for a rustic treat, dust it with powdered sugar for a hint of elegance, or pair it with fresh berries and whipped cream for a decadent finish. Ready in just over an hour, this easy-to-follow recipe is a must-have for anyone craving a slice of homemade comfort. Keywords: buttermilk pound cake, classic Southern dessert, bundt cake, moist pound cake recipe, homemade cake.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 3 cups All-purpose flour
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan, ensuring all nooks are well-coated to prevent sticking.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed for about 3-5 minutes until the mixture is light and fluffy.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
With the mixer on low speed, alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour. Do this in three additions of flour and two of buttermilk. Mix just until combined after each addition; do not overmix.
Stir in the vanilla extract until evenly distributed.
Pour the batter evenly into the prepared pan. Smooth out the top with a spatula to ensure an even bake.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Once cooled, slice and serve plain, or dust with powdered sugar for an extra touch of sweetness. Enjoy!
Nutrition Facts
Calories |
4998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.6 g | 285% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 2075 mg | 90% | |
| Total Carbohydrate | 689.3 g | 251% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 414.6 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 493 mg | 38% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
