Buttermilk Pound Cake

Featuring a tender crumb thanks to the buttermilk, this Buttermilk Pound Cake is an easy and delicious dessert that’s sure to please!

Featuring a tender crumb thanks to the buttermilk, this Buttermilk Pound Cake is an easy and delicious dessert that's sure to please!

I can’t ever seem to finish a container of buttermilk. I bake a lot (a lot!), and buttermilk is used in a lot of classic baking recipes. Buttermilk pancakes. Buttermilk waffles. Buttermilk biscuits. Fried chicken. Heck, there’s even a buttermilk pie (it’s delicious, by the way). Even then, I often find myself with leftover buttermilk.

Featuring a tender crumb thanks to the buttermilk, this Buttermilk Pound Cake is an easy and delicious dessert that's sure to please!

Add this Buttermilk Pound Cake to the list of ways to use buttermilk. In fact, this cake rivals my all-time favorite Classic Pound Cake. There’s a reason why buttermilk shows up in so many baking recipes. Not only does it add a buttery flavor, but it affects the texture of baked goods, too. The acidity of buttermilk acts helps tenderize the gluten, which in turn leads to a softer and moister cake.

I hate wasting ingredients, so I always have a tough time with buttermilk. I usually can’t get through a full half-gallon of buttermilk unless I make a concerted effort. That’s where the homemade buttermilk tip comes in!

Featuring a tender crumb thanks to the buttermilk, this Buttermilk Pound Cake is an easy and delicious dessert that's sure to please!

How do you make buttermilk?

To make buttermilk at home, just add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of milk. Let the mixture stand for 10 minutes at room temperature. That’s it. While this method doesn’t quite produce the same cultured buttermilk that you get from the store, it’s close enough for the purposes of a recipe. (Technically, this method produces an acidified “clabbered” or thickened milk as opposed to buttermilk.)

Another idea? Powdered buttermilk. I discovered this product years ago when I was taking professional baking classes. This stuff is amazing! You simply mix the powder with water and *boom* buttermilk. It’s similar to powdered milk…just with a buttermilk twist. I always keep a container of buttermilk powder in the back of my fridge. It lasts for quite a while once it’s opened (stored in the refrigerator), and it means I always have buttermilk on hand for various recipes. Easy peasy!

Featuring a tender crumb thanks to the buttermilk, this Buttermilk Pound Cake is an easy and delicious dessert that's sure to please!

Buttermilk Pound Cake

As noted above, the use of buttermilk in this Buttermilk Pound Cake leads to a moist and tender cake. However, don’t ignore the crunchy topping! I personally love the crunchy topping of pound cakes, and my son Robbie has followed in my footsteps. I gave him a slice of this pound cake for dessert, and he immediately ate the crunchy topping first. I can’t blame him!

Aside from the taste, one of my favorite things about pound cakes is how versatile they are. I enjoy a slice by itself, but take a thin slice, warm it in the microwave and then top it with a scoop of vanilla ice cream and fresh berries? That. That right there is a thing of beauty! I promise your friends and family will be begging for more!

Featuring a tender crumb thanks to the buttermilk, this Buttermilk Pound Cake is an easy and delicious dessert that's sure to please!

If you’re looking for one heck of a tasty pound cake, put this Buttermilk Pound Cake on the list! Happy baking!

Did you bake this Buttermilk Pound Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Featuring a tender crumb thanks to the buttermilk, this Buttermilk Pound Cake is an easy and delicious dessert that's sure to please!

Buttermilk Pound Cake

Featuring a tender crumb thanks to the buttermilk, this Buttermilk Pound Cake is an easy and delicious dessert that's sure to please!
5 from 4 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 16 servings
Calories: 338kcal

Ingredients

  • 3 cups all-purpose flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 cup unsalted butter room temperature
  • cups granulated sugar
  • 5 large eggs room temperature
  • tsp vanilla extract
  • ½ tsp almond extract
  • 1 cup buttermilk
  • confectioner’s sugar for dusting
  • fresh berries for serving

Instructions

  • Preheat oven to 325°F.
  • Using a medium bowl, mix together flour, salt and baking powder; set mixture aside.
  • Using an electric mixer, cream butter and sugar together until light and fluffy (3-4 minutes on medium speed).
  • Add eggs one at a time, mixing well after each addition.
  • Add vanilla and almond extracts; mix until well combined.
  • Add buttermilk alternately with flour mixture (from above); mix until well combined.
  • Scrape sides and bottom of bowl to ensure batter is well combined.
  • Grease and flour a 10-12 cup Bundt pan (or generously spray with baking spray and then lightly dust with flour). Transfer batter into pan.
  • Bake for 80-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Let cool in pan for 15 minutes before inverting onto a wire baking rack. Let cool completely before slicing.
  • Dust top of cake with confectioner’s sugar before serving.
  • Serve with a variety of fresh fruit and berries.
Featuring a tender crumb thanks to the buttermilk, this Buttermilk Pound Cake is an easy and delicious dessert that's sure to please!

Looking for more tasty pound cake recipes? Check out these other favorites, too:

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14 Comments

  1. cant wait to make this soon for me can i use vegan butter and buttermilk i never had buttermilk pound cake before perfect for my after office snacks love your recipes as always brightens up my day everyday after work

    1. Hey Ramya! Yes, you can certainly use vegan substitutes here – I haven’t tried this recipe with vegan ingredients myself, though, so will you let me know how it turns out??

  2. 5 stars
    I am the exact same with having buttermilk go to waste in my fridge. I love that you’ve given solutions for this. Gosh, I haven’t made a pound cake in forever, so I’m very thankful for your post. I can already taste this pound cake with its crunchy top. And I totally agree about the crunchy top. This recipe is the perfect light Summer dessert with berries and a dollop of homemade whipped cream. Thanks for sharing!

    1. Oh, you should make a pound cake soon then, Kristy! I often make a pound cake every year for Memorial Day. The holiday weekend just feels right for making a cake, and fresh berries are usually coming in about the same time…so it works well together. Cheers, my friend!

  3. 5 stars
    Always love a good pound cake but admittedly haven’t tried with buttermilk — that will have to change though! This looks so good, David!

    1. A good pound cake is really hard to beat! The buttermilk in this one adds a fun layer of flavor – definitely put it on the list to try. Cheers, Michelle!

    1. I agree, Sherry – it seems like a lot of things are getting harder and harder to find these days. Good thing we have the make-your-own trick, right? 🙂 Cheers!!

  4. 5 stars
    I know that buttermilk helps to achieve a nice, moist and fluffy texture, but I don’t think I’ve ever baked with buttermilk…Oh well, I am embarrassed to admit I’ve never had buttermilk pancakes, either. But this cake looks and sounds terrific!
    And if you ever have an issue with leftover buttermilk, you can definitely ship it to Canada. But since we won’t want it going bad while being shipped, shipping it in form of cake would be make more sense, right? (I don’t mind if you have a slice for yourself, too) 🙂

    1. You’ve never had buttermilk pancakes!? Ben. Stop everything right now and go make pancakes. That’s an order! 🙂 Seriously, though, buttermilk pancakes are amazing. This pound cake is pretty darned amazing, too. Maybe buttermilk pancakes for breakfast with a slice of this pound cake for dessert??

  5. 5 stars
    Your pound cake has the perfect texture, David! Love the idea of using buttermilk for added depth of flavor. I’m imagining a big slice of this piled high with fresh strawberries and whipped cream!

    1. I like where you’re going with that big pile of strawberries and whipped cream on top of pound cake, Marissa – that’s basically my favorite summer dessert!!

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