Buttermilk Pound Cake

This made from scratch Buttermilk Pound Cake is a sensational tried and true dessert. Serve it simply drizzled with buttermilk glaze or with fresh berries and whipped cream for a Southern style treat.

Ingredients to Make Buttermilk Pound Cake Recipe

Why are they called Pound Cakes? Initially, Southern pound cakes were made using one pound of all purpose flour, one pound of butter, one pound of sugar and one pound of eggs, hence the name. They’re an iconic Southern dessert that comes in a myriad of flavors and each one spells delicious! You can turn simple pantry staples into a dessert packed with Southern comfort and buttery flavor. The addition of buttermilk adds a tender crumb, texture and tangy flavor to this cake. Ingredients to make the best Buttermilk Pound Cake Recipe: (Scroll down for full printable recipe card.)

• Flour: 3 cups all purpose flour, it’s not necessary to use cake flour.
• Leavening: Baking soda and salt give lift to the batter.
• Butter: Unsalted butter adds moisture, flavor and a golden color.
• Vegetable Shortening: The combination of butter and shortening gives the cake a tender crumb.
• Granulated Sugar: Granulated sugar for sweetness.
• Eggs: Large eggs help bind the dry ingredients together and gives the cake rise.
• Flavorings: Two teaspoons vanilla extract add creamy floral notes to the taste, lemon extract for a hint of citrus and a small amount of almond extract for balance.
• Liquid: Whole fat buttermilk. You can use low fat buttermilk, preferably not fat free.
• Buttermilk Glaze: Powdered sugar, buttermilk and vanilla extract.

How to Make the Best Southern Buttermilk Pound Cake

• Heat Oven and Prepare the Bundt Cake Pan – Preheat oven to 325°F. Butter and flour a 12-cup Bundt pan or spray with baking spray. Set aside.
• Creamed Ingredients – Using an electric mixer, cream together butter, shortening and sugar on medium speed until fluffy. Add 2 teaspoon vanilla extract, 1 teaspoon lemon extract and 1/2 teaspoon almond extract whipping on low to combine.
• Large Eggs – Add eggs on low speed one at a time.
• Dry Ingredients – Use a whisk to sift together flour, baking soda and salt.
• Combine – Add the flour mixture to the creamed butter with buttermilk. Scrap the sides of the bowl periodically.
• Transfer Cake Batter to the Cake Pan – Bake per the recipe until a toothpick or cake tester inserted into the center comes back clean.
• Cool – Leave the cake in the pan for 30 minutes, then invert and remove from pan to a wire rack to cool completely.
• Serve – Dust with powdered sugar or drizzle with buttermilk glaze.

Tips for Making Southern Buttermilk Pound Cake

• Kitchen Tools You’ll Need: A stand mixer or a hand mixer, measuring cups and spoons, rubber spatula, large Bundt pan or 10-inch tube pan.
• Can You Use Buttermilk in Place of Milk in Pound Cakes? Yes, you can use buttermilk in pound cake. Buttermilk adds a tangy flavor and tender texture to the cake, giving it a delicious Southern twist.
• What is a Pound Cake? Pound cakes earned their name as they were originally made using one pound of flour, one pound of white sugar, one pound of butter and eggs. Through the years, these amounts have been largely modified and can vary from recipe to recipe depending on the preference of the cook.
• Use the Right Pan: Please note, you’ll need at least a 12-cup Bundt pan to make this cake. Should you prefer, an angel food pan, often called a tube pan, can also be used.
• How Do You Make Your Own Buttermilk? To make homemade buttermilk: To every one cup of whole milk add one tablespoon of fresh lemon juice or white vinegar. Let stand for 5-10 minutes then stir and proceed with the recipe as written.
• Divide the Batter into Loaves: You may also opt to bake it in two standard 8×4-inch loaf pans. When doing so, the baking time will be shorter. Check the center with a cake tester or toothpick for doneness halfway through baking and adjust adding time as needed from that point.
• How to Serve Buttermilk Pound Cake: You can serve this cake for dessert at the holidays, for picnics, potlucks, casual gatherings and birthday celebrations. Serve it as is or with fresh berries and whipped cream, ice cream and a drizzle of syrup or Southern Fried Apples on top.

Recipe Variations

• Extract Substitutions: You can change the flavor of the extracts used in this recipe. Swap out almond extract for walnut extract or butter extract.
• Citrus Zest: You can opt to add lemon zest, lime zest or orange zest for a citrus twist that’s especially delicious with ice cream!
• Confectioners’ Sugar: You may choose to dust this cake simply with powdered sugar and serve it without the buttermilk glaze. You could also do both, dust the cake with powdered sugar and drizzle with glaze.
• Vegetable Shortening: I highly recommend making this cake as written. That said, if you have an aversion to shortening, you can replace it with butter.

Storage and Leftovers

• Leftovers: You should store Buttermilk Pound Cake in an airtight container, wrapped in aluminum foil or plastic wrap. If it’s not glazed, it can be stored at room temperature for up to 3 days, but I recommend storing it chilled in the refrigerator to lengthen that time to 5-7 days. It’s perfectly fine to allow it to sit at room temperature for serving.
• Freezer Storage: You can freeze Buttermilk Pound Cake for up to 3 months. Thaw in the fridge overnight and enjoy.

More Southern Pound Cake Recipes to Make

You’re very likely to find a pound cake in my kitchen at any given moment and at any time of year. Just a few other pound cake recipes you can find in the recipe index you may like to try:

• Orange Pound Cake is a citrus infused homemade cake.
• Lemon Sour Cream Pound Cake a classic Southern style cake done right.
• If you love coconut cream pie you’ll flip for this Coconut Cream Pound Cake with Vanilla Cream Glaze
• Lemon Raspberry Sour Cream Pound Cake features a lemon batter filled with fresh raspberries.
• Reese’s Peanut Butter Pound Cake will delight the Reese’s fans in your life.
• Banana Pudding Cream Cheese Pound Cake is a fusion cake combining two iconic Southern desserts.
• Mocha Pound Cake from King Arthur Baking.

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Helpful Kitchen Items:

• Bundt Pan
• Mixer
• Measuring Set
• Cake Stand