Classic Buttermilk Pound Cake recipe for the best pound cake with a tender, moist crumb made with just 8 simple ingredients and a bundt pan!
A classic Vanilla Pound Cake gets upgraded to a fancy Bundt Cake that is elegant enough for special occasions but easy enough for a weeknight Dessert.
Sabrina’s Buttermilk Pound Cake Recipe
Buttermilk Pound Cake is a Southern classic that is loved for its tender, moist crumb and buttery flavor. It is a timeless dessert that is perfect for any occasion and can be dressed up or down. The simple cake batter is made with a handful of basic ingredients and in the oven in minutes. It’s baked for about an hour and is so elegant thanks to the decorative Bundt pan, all it needs is confectioners sugar and perhaps some fresh berries and it’s ready to serve.
Recipe Card
Ingredients
- 1 cups unsalted butter , softened
- 2 1/2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- powdered sugar , for dusting
Instructions
- Preheat oven to 350 degrees and spray a 12 cup bundt pan with baking spray.
- To your stand mixer add the butter and sugar on medium speed.
- Raise speed to high and beat for 2 minutes.
- Add in the eggs one at a time until well mixed.
- Add in the vanilla extract until well mixed.
- Sift the flour, baking soda and salt.
- Add the flour mixture and buttermilk alternating in thirds until well mixed.
- Pour the mixture evenly into the bundt pan.
- Bake for 55-60 minutes or until a toothpick comes back clean and the cake springs back to the touch.
- Let cool 15 minutes, place a cake stand upside down over the bundt pan and flip the bundt pan.
- Remove the bundt pan carefully.
- Let the cake cool on a wire rack. Dust with powdered sugar to serve.
Nutrition
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