Buttermilk Pound Cake
This Buttermilk Pound Cake from Taste of Home is a true favorite that never disappoints. Rich, buttery, and perfectly tender, this classic cake is simple to make and always a crowd-pleaser. Whether served on its own or topped with fresh strawberries and whipped cream, it’s a timeless recipe that’s well worth trying.
The Ultimate Old-Fashioned Buttermilk Pound Cake Recipe
Short Description of the Recipe
This classic Buttermilk Pound Cake delivers everything you want in a traditional southern-style dessert: a dense, incredibly moist crumb, a rich buttery flavor, and that signature golden, slightly crunchy crust on top. By using real buttermilk and beating the butter and sugar until it’s super fluffy, you get an old-fashioned cake that tastes exactly like the one your grandmother used to keep under a glass cake dome on the counter. It’s simple, honest baking at its absolute best.
Why It’s So Good
Honestly, the secret here is the buttermilk. The acidity in buttermilk breaks down the gluten matrix in the all-purpose flour, which gives you a remarkably tender crumb that never feels dry or choked.
A lot of modern cakes rely on heavy chemical leaveners, but this recipe relies on the old-school method: creaming the butter and sugar for a full 5 to 7 minutes. Don’t skip that part! You’ll actually see the mixture turn from a yellow paste into a pale, cloud-like whip. That trapped air, combined with just a tiny pinch of baking soda reacting to the buttermilk, gives the cake its lift while keeping that signature, tight pound cake texture. Plus, it tastes even better the second day once the flavors settle.
When to Serve It
This is the ultimate versatile, crowd-pleasing dessert. Because it yields 16 generous servings and travels beautifully without melting, it’s a staple for summer cookouts, family reunions, and holiday dessert tables.
But you don’t need a special occasion. It is casual enough to slice up for a weekend brunch or serve alongside a hot cup of coffee when a friend drops by.
Pro Tip: In the spring and summer, serve it slightly warm with a massive spoonful of macerated strawberries and homemade whipped cream. In the winter, a simple dusting of confectioners’ sugar or a quick lemon glaze is all it needs.
Ingredient Notes
This Buttermilk Pound Cake is a classic, rich, and buttery dessert with simple pantry ingredients that come together beautifully. Here’s a closer look at each ingredient and why it matters:
For the Pound Cake
Butter:
Softened butter creates the rich flavor and tender texture that makes pound cake so delicious. Make sure it’s softened for easy mixing and a fluffy batter.
Sugar:
Adds sweetness and helps create a light, tender crumb when creamed with butter.
Eggs (Room Temperature):
Eggs provide structure and richness. Bringing them to room temperature helps them blend smoothly into the batter.
Vanilla Extract:
Adds warm, sweet flavor that enhances the buttery taste of the cake.
All-Purpose Flour:
Gives the cake structure while keeping the texture soft and tender.
Baking Soda:
Provides a small amount of lift, helping the cake rise slightly while maintaining a dense, classic pound cake texture.
Buttermilk:
Adds moisture and a subtle tang that balances the sweetness and keeps the cake soft.
Confectioners’ Sugar (Optional):
Lightly dusted on top for a simple, elegant finishing touch.
Optional Whipped Cream
Heavy Whipping Cream:
Whips into a light, fluffy topping that pairs perfectly with the rich cake.
Confectioners’ Sugar:
Adds gentle sweetness to the whipped cream.
Vanilla Extract:
Enhances flavor and complements the pound cake beautifully.
Fresh Strawberries (Optional for Serving):
Add a fresh, juicy contrast to the rich and buttery cake.
This versatile Buttermilk Pound Cake can be made in a Bundt pan, tube pan, or even standard cake pans depending on what you have on hand. I used a Bundt pan for a beautiful presentation, but other pans work just as well. Just keep in mind that baking times may vary depending on the size and type of pan you choose, so be sure to check for doneness with a toothpick inserted in the center.
Pan Options:
- Bundt pan (my preferred choice for presentation)
- 10-inch tube pan
- Two loaf pans
- 9×13 inch cake pan
- Round cake pans
Tip:
- Always check early when using different pans
- Cake is done when a toothpick inserted in the center comes out clean
For a simple and elegant finish, lightly dust the cooled pound cake with confectioners’ sugar. I like to use a fine sieve to create a soft, even layer across the top of the cake. This not only adds a touch of sweetness but also gives the cake a beautiful, bakery-style presentation. Be sure the cake is completely cooled before dusting so the sugar doesn’t melt into the surface.
Look at that golden-brown crust! This photo perfectly captures what a traditional homemade bundt cake should look like. You can see the beautiful definition from the fluted pan, and that generous dusting of powdered sugar on top adds just the right amount of old-school charm.
The real magic, though, is in the slice. When you look closely at the cut section, you can actually see the texture we’re aiming for:
The Crumb: It’s dense, tight, and incredibly tender—exactly what you expect from a scratch-made pound cake. Notice how it isn’t crumbly or full of huge air pockets? That tells you the creaming process was done just right.
The Moisture: There’s a subtle sheen to the cake’s interior that lets you know the buttermilk did its job to keep things rich and soft, rather than dry.
The Bake: The deep golden exterior shows that baking at a steady, lower temperature () allowed the middle to cook completely through without burning the beautiful outer crust.
If you are looking for a show-stopping center piece for a family dinner or a weekend brunch, this picture is proof that you don’t need fancy frosting to make a spectacular dessert.
Pro Tips for the Perfect Buttermilk Pound Cake
Don’t rush the creaming step: When the recipe says beat the butter and sugar for 5–7 minutes, it really means it. Set a timer. Your mixer will do the heavy lifting here, turning that gritty yellow mixture into a pale, fluffy paste that looks almost like frosting. This is how we trap air for the rise, since we aren’t using a ton of baking powder.
The “room temperature” rule matters: Cold eggs will curdle your beautiful creamed butter. If you forgot to pull them out of the fridge, just pop them in a bowl of warm water for 5–10 minutes while you gather your other ingredients. It works like a charm.
The Bundt pan insurance policy: Nothing breaks a baker’s heart like a cake that sticks. Don’t just spray it; use softened butter and get into every single ridge of that fluted pan with your fingers or a pastry brush. Dust it with flour, then tap out the excess over the sink until you just see a fine white coating.
Watch the bake time: Oven temperatures wander. Start checking your cake at around 60 minutes with a long wooden skewer. A few moist crumbs are totally fine, but wet batter means it needs more time.
Ingredient Notes
Buttermilk: Use full-fat, real-deal buttermilk if you can find it. Shake the carton well before pouring. If you are stuck in a pinch, you can make a substitute with 1 tablespoon of lemon juice or white vinegar mixed into a cup of whole milk (let it sit for 5 minutes to curdle). But honestly? The store-bought stuff gives a much thicker texture and better tang.
Butter: Use unsalted butter so you can control the flavor. Make sure it’s softened to room temperature—meaning if you press it with your thumb, it leaves an indent but doesn’t sink in or feel greasy.
Flour: Regular all-purpose flour is perfect here. Just be sure to spoon it into your measuring cup and level it off with a knife. Scooping directly from the bag packs the flour down, and you’ll end up with a dry, heavy brick of a cake.
Easy Recipe Variations
Want to switch things up? This base batter is incredibly forgiving. Here are a few ways to customize it:
Lemon Buttermilk Pound Cake: Grate the zest of two large lemons directly into your sugar before you start mixing. Rubbing the zest into the sugar releases the citrus oils and makes the whole kitchen smell amazing.
Almond Twist: Swap half of the vanilla extract for pure almond extract. It gives the cake a distinct, bakery-style wedding cake flavor that pairs beautifully with fresh berries.
Warm Spices: Stir a teaspoon of ground cinnamon and a pinch of nutmeg into your dry flour mixture for a cozy, autumn-inspired treat.
How to Store and Freeze Pound Cake
Pound cakes are famous for tasting better the next day. As it sits, the moisture distributes evenly, and the crust softens up beautifully.
On the Counter: Wrap the cooled cake tightly in plastic wrap or keep it under a cake dome. It stays moist and delicious at room temperature for up to 4 to 5 days.
Can you freeze it? Absolutely. This cake freezes like a dream. Wrap the whole cake—or individual slices—in a double layer of plastic wrap, then a layer of aluminum foil to prevent freezer burn. It will keep perfectly for up to 3 months. Just thaw it overnight on the counter before serving.
This Buttermilk Pound Cake is a timeless dessert that’s simple, elegant, and perfect for any occasion. Rich, buttery, and wonderfully moist, it’s a classic recipe you’ll come back to again and again. Whether served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream, this cake delivers comfort and homemade goodness in every slice.Â
Why You’ll Love This Cake:
- Rich, buttery flavor
- Soft, moist, tender crumb
- Easy, classic pound cake recipe
- Perfect for holidays, gatherings, or everyday dessert
- Beautiful presentation in a Bundt pan
- Pairs perfectly with strawberries and whipped cream
- Great make-ahead dessert
- Freezer-friendly and keeps well
Buttermilk Pound Cake
Ingredients
- 1 cup butter softened
- 2½ cups sugar
- 4 eggs large and room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 cup buttermilk
- Confectioners’ sugar optional, for dusting
Instructions
Prepare the Pan & Oven
- Preheat your oven to 325°F (160°C).
- Coat a 10-inch fluted tube pan (or Bundt pan) thoroughly with softened butter, ensuring you get into all the ridges. Lightly dust with flour, shake it around to coat, and tap out the extra over the sink. Set aside.
Cream the Butter & Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Mix for a full 5 to 7 minutes until the mixture turns pale, light, and incredibly fluffy. Don't skip this step—this is where the cake gets its lift!
Add the Wet Ingredients
- Add the room-temperature eggs one at a time, beating well after each addition so the batter stays smooth.
Stir in the vanilla extract.
- Alternate Dry & Liquid Ingredients
- In a separate medium bowl, whisk together the all-purpose flour and baking soda.
- With the mixer on low speed, add the flour mixture to the batter alternating with the buttermilk. Start with a third of the flour, then half of the buttermilk, repeating the pattern and ending with the final portion of flour. Mix just until combined after each addition to keep the cake tender.
Bake to Perfection
- Pour the thick batter into your prepared fluted pan and smooth the top with a spatula.
- Bake for about 70 minutes. The pound cake is ready when a long toothpick or wooden skewer inserted into the deepest part of the center comes out clean or with just a few moist crumbs.
Cool & Turn Out
- Place the pan on a wire cooling rack and let the cake cool in the pan for exactly 15 minutes.
- Gently tap the pan a few times, place your serving plate over the top, and carefully invert the cake. Let it cool completely before dusting with confectioners' sugar.
Notes
- Room Temp Eggs: Cold eggs can curdle your creamed butter. If you forgot to take them out, submerge them in a bowl of warm water for 5–10 minutes before cracking.
- Flour Measurement: Always spoon your flour into the measuring cup and level it off. Scooping directly with the cup packs the flour down and makes the cake dry.
- Storage: Keep wrapped tightly in plastic wrap or under a cake dome at room temperature for up to 4 to 5 days. It actually tastes even better on day two!
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.