Description
Buttermilk Pound Cake Recipe
Ingredients
Scale
- Core Ingredients:
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 3 cups all-purpose flour
- 1 cup buttermilk (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Optional Add-ins:
- Zest of 1 lemon
- 1 cup chocolate chips
- 1 cup chopped pecans or almonds
Instructions
- Preparation:
- Preheat the oven to 325°F (165°C).
- Grease and flour a bundt pan.
- Make the Batter:
- Cream the Butter and Sugar: In a mixing bowl, beat the butter and sugar together until light and fluffy (about 5 minutes).
- Add the Eggs: Add eggs one at a time, mixing until just incorporated.
- Alternate Dry Ingredients and Buttermilk: Gradually add the flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
- Bake the Cake:
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Tips for Success
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter.
- Avoid Overmixing: Mix just enough to combine after adding eggs and flour.
- Check for Doneness: The cake should be golden brown and reach an internal temperature of 208°F to 210°F.
Serving Suggestions
- Classic: Serve with fresh berries and whipped cream.
- Glazed: Drizzle with a simple vanilla or citrus glaze.
- Creative: Use as a base for trifles or pair with vanilla ice cream and caramel sauce.
Storage
- Store in an airtight container at room temperature for up to 3 days. Refrigerate or freeze for longer storage.