This moist buttermilk pound cake is an old fashioned recipe that produces a tender and delicious cake. Serve it with whipped cream and fresh berries to make it even more special!

Buttermilk Pound Cake Recipe

When it comes to sweets, I love a moist pound cake.

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Buttermilk pound cake is yummy and flavorful on its own, or you can dress it up with powdered sugar, cream, berries, or even ice cream!

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This is truly one of my favorite classic recipes that I make over and over for enjoying at home, or for special occasions.

How to Make Old Fashioned Pound Cake

Here’s what you’ll need to have on hand to make this wonderful cake.

3 cups all-purpose flour½ teaspoon salt
¼ teaspoon baking soda
1 cup butter, softened
2 ¾ cups granulated sugar
5 eggs
2 teaspoon vanilla extract
1 cup buttermilk
Confectioners sugar, optional

This is such a simple set of ingredients, but, aren’t simple recipes usually the best ones?

Be sure to preheat your oven to 325 degrees, and spray a 9 or 10-inch fluted tube pan with non-stick cooking spray.
Next, whisk together the flour, salt, and the baking soda; set aside.
After that, use your electric mixer to cream together the butter and the sugar until light and fluffy. Add the eggs one at a time mixing after each addition until well combined. Beat in the vanilla. Beat in the flour mixture alternately with the buttermilk, scraping the sides of the bowl as needed.
Pour into the prepared pan. Bake for 85 to 90 minutes, or until a toothpick comes out clean.
Allow cooling in the pan for 10 to 15 minutes. Turn on to a wire rack to cool. Dust with confectioners sugar, optional. Cool completely before slicing.

I hope you enjoy this easy buttermilk pound cake. If you decide to try it, be sure to let me know how it turned out! :)

More Delicious Desserts

Ingredients

3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup butter softened
2 ¾ cups granulated sugar
5 eggs
2 teaspoon vanilla extract
1 cup buttermilk
Confectioners sugar optional

Instructions

Preheat oven to 325 degrees. Lightly spray a 9 or 10 inch fluted tube pan with non-stick cooking spray.
Mix together the flour, salt and the baking soda; set aside.
Using an electric mixer, cream together the butter and the sugar until light and fluffy. Add the eggs one at a time mixing after each addition until well combined. Beat in the vanilla.
Beat in the flour mixture alternately with the buttermilk, scraping the sides of the bowl as needed.
Pour into the prepared pan. Bake for 85 to 90 minutes, or until a toothpick comes out clean.
Allow to cool in the pan for 10 to 15 minutes. Turn on to a wire rack to cool. Dust with confectioners sugar, optional. Cool completely before slicing.

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Nutrition

Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Course: Desserts

Cuisine: American

Keyword: bundt pan cake, buttermilk bundt cake, buttermilk pound cake, easy cake