Buttermilk pound cake recipe
- Dish type
- Sponge cake
- Pound cake
This traditional American cake is buttery, sweet and delicious, with the buttermilk ensuring it comes out fantastically moist. Adjust baking time accordingly.
680 people made this
- 375g plain flour
- 1/4 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 225g butter
- 600g caster sugar
- 6 eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 225ml buttermilk
MethodPrep:15min ›Cook:1hr30min ›Extra time:10min cooling › Ready in:1hr55min
- Preheat oven to 170 C / Gas 3. Grease one 23 or 25cm (9 or 10 in) tube cake tin. Mix together the flour, bicarb and salt. Set aside.
- In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour cake mixture into the prepared tin.
- Bake in preheated oven for 90 minutes. Do not open oven door until after 1 hour. When cake begins to pull away from the side of the tin it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
You can reduce the amount of sugar and the cake will still be delicious! Try 300-400g instead of 600g.
Reviews & ratingsAverage global rating:(688)
Reviews in English (578)
I made this for my son's 7th birthday, it was the yummiest cake I have ever had! I'm not a fan of anything sponge so I was pleasantly surprised! I did add a little extra lemon thou!-19 Jan 2012
Made this a few weeks ago, was loved by everyone. Will be making again when visiting friends-11 Sep 2013
I baked this cake for my mother's 70th birthday... What a hit! I ended up baking it 2 more times within the next month. Really delicious with a lemon glaze poured over it while warm. (160g powdered sugar, mixed well with 90ml fresh lemon juice) Easy and delicious... great with milk or coffee! (I did have the benefit of a really good stand mixer - without that, it would probably help build a lot of muscles!)-11 Aug 2012
Million Dollar Pound Cake
Million Dollar Pound Cake is straight out of my Grandma’s recipe box. It’s buttery, dense, soft and moist. I topped mine with honey buttercream and fresh blueberries. It’s the PERFECT pound cake!
I am excited to have developed this recipe in partnership with Bob’s Red Mill. I have used their products for years, and love getting the opportunity to collaborate. All opinions expressed are my own.
Did I ever tell you my favorite food group is cake? I have some fab cake recipes here on my site, like the ever popular Kentucky Butter Cake and my Ridiculous Chocolate Cake. BUT today’s Million Dollar Pound Cake recipe is extra fun because it’s a cake that you can top with ALL the things…like frosting, fruits, whipped cream, candy, caramel sauce, chocolate ganache, a dusting of powdered sugar…kind of like a choose your own adventure cake.
Now, I don’t know why this is called Million Dollar pound cake, I’m just the messenger here. I found this recipe in my mom’s recipe card box, and it said that it was “From the Kitchen of Arlene”. I have zero recollection of an Arlene in my childhood, but dang, she made a good cake.
- 3 cups granulated sugar
- 1 cup butter (softened)
- 6 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour (13 1/2 ounces)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (well shaken)
Generously butter and flour a 10-inch tube cake pan or Bundt cake pan. Make sure you get all of the nooks and crannies in a Bundt cake pan.
In a mixing bowl with an electric mixer, beat the butter and sugar together until light in color and fluffy, about 4 minutes. The air incorporated into the butter and sugar is important to the lightness of the pound cake, so don't skimp on time.
Add the eggs, one at a time, blending just until smooth after each addition. Blend in vanilla and almond extracts.
In a bowl combine the flour with the salt and soda blend thoroughly with a spoon or whisk.
To the wet mixture, add one-third of the flour mixture and half of the buttermilk blend well. Repeat with another one-third of the flour mixture and remaining buttermilk blend well. Blend the remaining flour mixture into the batter.
Spoon batter into the prepared baking pan. Bake for about 85 to 90 minutes, or until cake tests are done. A toothpick inserted into the center should come out clean, and the cake will pull away from the sides of the pan when done.
Cool the cake in the pan for 10 minutes carefully invert it on a cooling rack to cool completely.
Sift confectioners' sugar over the top of the cooled cake or serve it with fruit or lemon sauce.
How to make buttermilk pound cake recipe?
- Cream together butter and sugar.
- Mix in eggs and vanilla extract.
- Add flour and baking soda.
- Pour batter in greased pans.
How to make homemade buttermilk?
I know this is not something we have on hand all the time but no worries. Make a great buttermilk substitute at home by mixing together 1 cup whole milk with 1 tbsp vinegar or lemon juice. Let it sit for 5 minutes. Mix and then, use in this recipe.
The great thing about this cake is that you can play around with extracts and frostings and drizzles/ glazes and really change up the flavor without changing the recipe too much.
- 2 16-ounce cans pear halves in light syrup, drained
- 2 tablespoons butter
- 2 tablespoons canola oil
- 3 ½ cups sifted cake flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¾ cups sugar, divided
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 tablespoon freshly grated lemon zest
- 2 large eggs, separated
- 2 large egg whites
Puree pears in a food processor or blender. Transfer to a medium saucepan and cook over low heat, stirring almost constantly, until reduced to 1 cup, 10 to 12 minutes. (As the puree thickens and spatters less, gradually increase the heat to speed the process.) Transfer to a large bowl and let cool completely.
Preheat oven to 350 degrees F. Lightly oil a 10-inch tube pan or coat with cooking spray.
Melt butter in a small saucepan over medium heat. Cook, swirling the pan, until the butter turns a light, nutty brown, about 60 seconds. Pour into a small bowl, stir in oil and set aside.
Sift flour, salt, baking powder and baking soda into a medium bowl and set aside. Add 1 1/2 cups sugar, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture to the reserved pear puree and whisk until smooth. Add the dry ingredients, in two additions, folding with a whisk just until blended.
Beat the 4 egg whites in a clean mixing bowl with clean beaters until soft peaks form. While continuing to beat, slowly add the remaining 1/4 cup sugar and beat until stiff, but not dry, peaks form. Gently fold the beaten whites into the pear puree mixture with a rubber spatula. Turn the batter into the prepared pan.
Bake until a cake tester inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool, right-side up.
Lemon-Buttermilk Pound Cake Recipe
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES: 12-16 servings
1 cup shortening
1/2 cup butter, softened
2-1/2 cups sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
3-1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tablespoons grated lemon peel
In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes.
Poke holes in top of cake spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake brush remaining sauce over cake. Cool completely. Yield: 12-16 servings
3 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp., plus pinch of finely ground sea salt, divided
1½ cups unsalted butter, softened
3 cups, plus 2 Tbsp. granulated sugar, divided
5 large eggs, room temperature
2 vanilla bean pods, divided
Zest of 1 lemon (about 1 Tbsp.)
1 cup whole buttermilk, room temperature
1 lb. fresh strawberries, hulled and halved
1. Preheat oven to 325°. Generously grease and flour a 16-cup Bundt pan. Sift together flour, baking powder, baking soda and ½ teaspoon salt in a bowl. Set aside.
2. Place butter and 3 cups sugar in the bowl of a stand mixer fitted with the paddle attachment cream together on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Split 1 vanilla bean pod in half lengthwise, and scrape seeds into batter. Add lemon zest, and beat on low speed. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, stopping to scrape down sides of mixing bowl as needed. Beat on low speed just until blended after each addition. Pour batter into prepared Bundt pan. (It should be no more than two-thirds full.)
3. Place pan on middle rack of oven, and bake until cake is golden brown and pulls away from sides of pan, and a wooden pick inserted in center comes out clean, 50 to 55 minutes. Transfer to a wire rack cool 10 minutes in pan. Invert cake onto rack to cool completely, about 2 hours.
4. Increase oven temperature to 425º. Split remaining vanilla bean pod in half lengthwise, and scrape seeds from 1 half into a large bowl. (Reserve remaining pod half for another use.) Add strawberries, pinch of salt and remaining 2 tablespoons sugar toss together. Spread in a single layer in a large glass baking dish. Roast until juices are bubbling and strawberries are softened, 12 to 15 minutes. Remove from oven set aside at room temperature until ready to serve.
5. Slice cake into wedges serve slices topped with roasted strawberries.
Active time: 15 minutes
Total time: 1 hour, 20 minutes, plus cooling time
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Southern Butter Pound Cake
Pound cakes are my true love! Like seriously they speak to my heart and soul. Butter pound cakes instantly remind me of childhood summers at my great grandfather’s house in Elberton, GA.
The slam of that screen door, the sound of nothing but buzzing insects and bubbling creeks and catching lightning bugs at dawn!
Ahhhhh memories! Butter pound cakes were always present at his home.
It’s true you just can’t go wrong with a good, old-fashioned butter pound cake! Whether you are topping it with fresh fruit like peaches or strawberries or just eating it as is, it’s just a Southern classic!
Butter pound cakes are pretty darn simple and a lot like a vanilla pound cake, only with more buttery flavor!
To bump up that buttery flavor and create a delicate crumb, I’m using butter-flavored shortening. If you can’t get your hands on buttered flavored shortening, then regular shortening with a bit of butter flavoring will work just fine!
The texture of this butter pound cake is just perfect! The crumb is so fluffy and moist. It only gets better the next day, and it freezes like a dream!
How To Freeze Pound Cake
At the end of the video, I show you how I like to freeze my pound cakes. Pound cakes are some of the BEST cakes to freeze because once thawed, they come back to that amazing crumb texture & flavor as if it’s freshly baked!
You can ALWAYS find frozen pound cake in my freezer. It’s great for last minute guests! There is nothing like ending a spring/summer dinner with warm pound cake topped with grilled pineapples or freshly picked strawberries & whipped cream! Especially if you can just grab the cake from the freezer and thaw!
To freeze my pound cake I cut the cake into slices. Then I wrap each slice tightly with plastic wrap. Next, I wrap them in foil paper and place the slices in a freezer container.
Now, this might seem like overkill but I even taste a hint of “freezer” on my food, I can’t eat it.
This method keeps pound cake fresh and protected for up to 4 months! Cake thaw really fast so I just place it on the counter and let it thaw out.
Start by zesting and juicing your lemons. And be sure you zest the lemons first, otherwise it will be impossible once they are juiced. The best tool for zesting is a rasp grater but any fine grater will do.
Combine the flour, salt, and baking soda in a mixing bowl. I always add dry ingredients in little piles so I don’t forget what I’ve already added.
Whisk and set aside.
In a separate bowl or measuring cup, combine the buttermilk, lemon juice and lemon zest. Set aside.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time.
With the mixer on low speed, gradually alternate adding the flour mixture and buttermilk mixture to the batter.
It’s important to add these ingredients gradually because the butter base of the cake does not absorb a lot of liquid easily. If you rush it, the batter may separate, which will cause your cake to be heavy.
Transfer the cake batter to the prepared bundt pan and smooth with a rubber spatula. As you can see in the photo below, to prep the pan, I grease it with vegetable shortening and then dust with sugar. It works beautifully and leaves no floury residue on the outside of the cake.
Bake the cake for 65 to 75 minutes, until golden brown and a cake tester comes out clean.
Let the cake cool in the pan for about ten minutes. Meanwhile, make the syrup. Combine the water and sugar in a small saucepan and bring to a boil, then stir in the lemon juice.
Invert the cake onto a wire rack. (Note: be sure to pop the cake out of the pan after ten minutes, as cooling too long in the pan will cause the cake to stick.) Slip a piece of parchment paper, aluminum foil, or paper towels underneath for easy clean-up.
Gradually brush the cake with the syrup, allowing it to soak in as you go. Try not to rush — some of the syrup will drip off but you want the cake to absorb as much as possible.
Leave the cake to cool completely, about one hour, before glazing. To make the glaze, combine the confectioners’ sugar and lemon juice in a small bowl. Stir until well combined. Add more confectioners’ sugar or lemon juice if necessary to make a thick but pourable glaze.
Once the cake is cool, drizzle the syrup over top, letting it drip down the sides.
Let the glaze set, then serve.
Pound Cake in a Loaf Pan
This recipe yields a 9 inch pound cake. There is just enough batter for one loaf and it can easily be doubled.
To ensure that the loaf does not stick to the pan, you must line it with parchment paper or spray it with nonstick cooking spray. This is not optional!
Pound Cake Recipe with Buttermilk and Butter
This buttery, buttermilk pound cake is to die for! I love, love, love the way it turned out. It far exceeded my expectations. It is, hands down, one of the best cakes I have ever made.
It’s dense and moist with a deliciously crisp exterior (which is my favorite part). And it is very flavorful due to not only the butter and the buttermilk, but the salt as well so do not leave it out or reduce it!
It is sweet enough to eat plain but not too sweet to be eaten with fruits or a dollop of whipped cream.
It has a very light colored center and is beautiful golden brown on the outside. Honestly, I could stare at this loaf all day.
Scratch that. I can’t, because it didn’t even last a day in my house.
What is the difference between a Cake and Pound Cake? What is Pound Cake made out of?
Traditionally, a pound cake is rich, heavy, and dense and made with a pound each of butter, sugar, eggs, and flour. And vanilla, almond, or lemon is added for flavor. There is usually no leavening agent because the cake is able to rise from creaming the butter and sugar together and from all of the beaten eggs as well.
Obviously this is not a traditional pound cake recipe because that would be way too much for a loaf pan, but it still calls for the same ingredients and it’s just as delicious. The only extra ingredients it has are salt, a little bit of baking powder, and the buttermilk of course.
This is an easy pound cake recipe that is very beginner-friendly (only one bowl needed). So if you feel intimidated making a pound cake from scratch, you’re in the right place! Test the waters with this cake before moving on to making a huge, traditional one.
How do you make Homemade Pound Cake?
Step 1. Cream the butter and sugar until light and fluffy.
Step 2. Beat in the eggs and flavoring.
Step 3. Add the flour and mix until combined.
Step 4. Transfer the batter to the baking pan.
Step 5. Bake.
My recipe approaches things a little differently because it has extra ingredients.
First, the salt and baking powder are creamed with the butter and sugar. Then, the eggs are added and beaten in. Next, the buttermilk and vanilla extract are stirred in until incorporated. And the flour is gently mixed in until it is fully combined with the rest of the ingredients. Lastly, all that’s left to do is spoon the batter into the baking pan and bake. Simple.
I hope you enjoy this pound cake loaf as much as I do. Happy baking!
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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! :)