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.
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!
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!
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!
How to Store Leftovers
Leftover pound cake can be stored in an airtight container at room temperature for up to 5 days. Let cake cool completely cool before putting into the container. Pound cakes can also be frozen. Just wrap the leftover portion (or individual slices) in plastic wrap and them put it into a freezer bag. Freeze for up to 3 months. (To thaw, just let cake sit at room temperature for an hour or two.)
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!
Buttermilk Pound Cake
- 3 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 1 cup unsalted butter room temperature
- 2½ cups granulated sugar
- 5 large eggs room temperature
- 1½ tsp vanilla extract
- ½ tsp almond extract
- 1 cup buttermilk
- confectioner’s sugar for dusting
- fresh berries for serving
- Preheat oven to 325°F.
- Using a large bowl, mix together flour, salt and baking powder; set mixture aside.
- Using a stand mixer fitted with the paddle attachment, 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 bottom and sides of the bowl to ensure batter is well combined.
- Grease and flour a 10-12 cup Bundt cake pan (or generously spray with baking spray and then lightly dust with flour). Transfer batter into prepared 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 and then invert cake onto a wire 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.
Looking for more tasty pound cake recipes? Check out these other favorites, too: