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Buttermilk Pound Cake is a dessert essential. This cake is baked from scratch. It’s dense and moist and full of flavor, just like a pound cake should be. Keep it simple or dress it up as you like.

What do you do when your motivation is subzero? How do you respond when it seems like the world is against you in a thousand tiny ways? How do you survive those days when you ride the bus to work for an hour only to find out there’s no electricity? Then when you finally finish working from your living room floor only to discover the white screen of death on your website. Turns out you can’t post that cake you had to make twice because the first time it came out looking all funky and totally not photo ready. How do you keep from banging your head against the wall?

I usually watch some trashy tv and eat a cheeseburger then go to my bed at 8 pm and ready Harry Potter. It gets me through just about anything.

Cake always helps. This buttermilk pound cake is simply beautiful. It stays moist for days, and it’s the perfect canvas for fresh fruit or jam. And don’t forget the whipped cream.

This cake comes together quickly and easily. I do have one tip for avoiding weird bubbles in your finished cake. When you transfer your batter to your bundt pan, use an offset spatula to make sure you fill in any empty space and smooth out the top as best as you can. It’s a thick batter, so it won’t spread and even out on its own. This will make sure your turned out cake isn’t weird. On, and grease and flour your pan really well so you don’t end up with a chunk stuck to the pan like I did.

Nobody’s perfect. Cake isn’t perfect, but it’s pretty damn close.

Buttermilk Pound Cake

Buttermilk pound cake the delicious answer to almost all your problems.

Author: Renee Rendall
Prep Time: 15
Cook Time: 55
Total Time: 1 hour 10 minutes
Yield: 12 pieces 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

8 ounces unsalted butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Instructions

Preheat your oven to 325F and grease and flour your bundt pan. Don’t miss any curves or ridges.
Add your butter and sugar to a large mixing bowl and beat together with an electric mixer until light and fluffy. This may take up to five minutes. Scrape the sides of the bowl with a rubber spatula.
Beat in your eggs one at a time, followed by the vanilla. Beat until well combined. Scrape your bowl again.
Sift together your flour, baking soda and salt onto some parchment paper or into a separate bowl.
With your mixer on low, slowly add in a third of your dry ingredients, then mix in half your buttermilk. Add in another third of your dry ingredients, then the rest of your buttermilk, and finally your remaining dry ingredients. Give your bowl one more scrape and a final quick mix.
Transfer your cake batter to your bundt pan and make sure you level it out before putting it in the oven. Bake for 55 minutes to an hour.
Allow your cake to cool in the pan for about 15 minutes, then hold your breath, have everyone in the house cross their fingers, and turn it out onto a cooling rack to cool completely before serving.