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!
Servings: 16 servings
Calories: 338kcal
Ingredients
- 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
Instructions
- Preheat oven to 325°F.
- Using a large bowl, combine 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 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.
Nutrition
Calories: 338kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 110mg | Potassium: 82mg | Fiber: 1g | Sugar: 32g | Vitamin A: 454IU | Calcium: 38mg | Iron: 1mg
