Buttermilk Pound Cake Loaf
Moist, buttery, and irresistibly tender, this Buttermilk Pound Cake Loaf is the ultimate homemade comfort dessert, perfect for any occasion. Made with staple ingredients like all-purpose flour, creamy buttermilk, and a generous splash of pure vanilla extract, this classic loaf delivers a soft, velvety crumb that melts in your mouth. The batter comes together effortlessly with alternated mixing of dry ingredients and tangy buttermilk, resulting in a perfectly balanced flavor with a subtle zing. Baked to golden perfection in just one hour, this pound cake is a versatile treat—enjoy it plain, or elevate it with fresh fruit, whipped cream, or a luscious glaze. Whether served as an afternoon snack or a dinner party dessert, this easy buttermilk pound cake recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 170 grams unsalted butter, softened
- 200 grams granulated sugar
- 3 eggs, large
- 2 teaspoons pure vanilla extract
- 120 milliliters buttermilk
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a standard 9x5-inch (23x13-cm) loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
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 well combined.
Mix in the vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and buttermilk to the butter mixture. Start and end with the dry ingredients, adding them in three parts and the buttermilk in two. Mix until just combined after each addition. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
Remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve as is, or enjoy with a dollop of whipped cream, fresh fruit, or a drizzle of glaze if desired.
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 395.5 g | 144% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 206.7 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 295 mg | 23% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 671 mg | 14% | |
*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.
