Seriously, there is so much to love about pound cakes. The fact that they’ve been around for literally centuries speaks for itself. And it makes sense. Nothing is more comforting than flour, butter, sugar, and eggs whipped together into a warm baked good. There’s also the ease factor. Pound cakes are just so easy to make! Truly, all you need is basic ingredients and a few simple baking techniques, and you’ll have the perfect dessert to enjoy with your friends every single time. 😍
Recipe Ingredients
How to Make a Buttermilk Pound Cake
Cream the Butter
Prep the Pan – Generously grease a tube pan with cooking spray. Set aside. Cream the butter and sugar with a hand or stand mixer at high speed until it’s fluffy and looks white, 5-7 minutes. (Photos 1-2) Add Eggs – Add the eggs one at a time, beating the mixture well between each addition. (Photos 3-4)
Make the Batter
Dry Ingredients – In a medium bowl, mix the flour, baking powder, baking soda, and salt until well combined. (Photos 5-6) Combine Wet and Dry Ingredients – Then mix the dry ingredients into the creamed butter, alternating with the buttermilk. Start with ⅓ of the dry, then ½ of the buttermilk, and mix for a while. Add another ⅓ of the dry ingredients, followed by the rest of the buttermilk, and mix. Then add the last ⅓ of the dry ingredients, mixing until just combined. As you mix, scrape down the sides of the bowl. (Photos 7-8) Flavor – Add the vanilla and gently fold into the cake batter. Do not overmix. (Photos 9-10) Pour the batter into the greased cake pan. (Photo 11) Tap the pan on your work surface to eliminate any large air bubbles.
Final Stretch
Bake at 300°F/150℃ until a tester inserted into the center comes out clean, 50-60 minutes or more if needed. (Photo 12) The Glaze – Whisk the powdered sugar, buttermilk, and lemon juice until smooth. Serve – Transfer the pound cake to a wire rack and let it cool. Drizzle it with the glaze, slice, and serve. You could also add some whipped cream and fresh strawberries. Enjoy!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Pound cake lasts 4-5 days at room temperature, so feel free to make it ahead. Just be sure to keep it in an airtight container. You can also slice pound cake up and store slices (or the whole thing) in the freezer for up to 3 months. Give individual slices a quick trip around the microwave whenever the craving for cake and coffee hits you! ✨
Serving and Storage Instructions
Serve pound cake in slices after it has cooled completely. Store it in a cake carrier at room temperature for 4-5 days. You can also store it in the fridge if you’d like. It can last up to a week that way. Too much cake for you to eat in a week? (Doubtful, but some of my friends claim it’s possible.) If so, freeze leftover cake slices for up to three months. As I mentioned above, you can thaw them in the fridge or nuke them.
What Goes With Buttermilk Pound Cake
Fresh fruit and whipped cream seem to be everyone’s favorite pairing, but there are a few creative ways to gussy it up that I always enjoy. Next time, why not try it with creme anglaise and a sprinkle of candied pecans? And, of course, don’t forget a cozy drink to go with your buttermilk pound cake. Hot coffee is always a winner, or you could try ginger tea or a chai tea latte. Yum!
More Crazy Good Cake Recipes to Try
Conclusion
A classic buttermilk pound cake recipe for the classic baker in you! No one will turn their nose up at this deliciousness. For more delicious and easy dessert recipes, give me a follow on Facebook and Instagram. See you there! 😃
Watch How to Make It
[adthrive-in-post-video-player video-id=”H9vPw7ri” upload-date=”2023-06-16T16:19:11.000Z” name=”BUTTERMILK POUND CAKE NO TITLE.mp4″ description=”Buttermilk Pound Cake – If ever there was a classic dessert recipe, this is it. Moist and buttery, with just a hint of tang. ” player-type=”collapse” override-embed=”false”]
