Easy Buttermilk Pound Cake Recipe – Soft, Moist & Buttery
Looking for a rich, buttery, and tender pound cake? This easy Buttermilk Pound Cake recipe is the perfect dessert for any occasion. Whether you serve it as a simple tea-time treat, dress it up with berries and whipped cream, or use it as a base for layered cakes, this classic homemade pound cake with buttermilk delivers the perfect balance of flavor and texture.
What makes this buttermilk pound cake stand out? It combines butter and hot milk, which results in an incredibly moist and soft crumb. Plus, the buttermilk not only adds a slight tangy flavor but also helps the cake rise beautifully.
Follow this foolproof buttermilk pound cake recipe with step-by-step instructions, baking tips, and variations to create the perfect cake every time.
Why Use Buttermilk in Pound Cake?
If you've ever wondered what buttermilk does in a cake, here's the answer:
- Enhances Texture: The acidity of buttermilk helps break down the gluten in flour, making the cake softer and more tender.
- Moist & Rich Flavor: Buttermilk adds a subtle tanginess that balances the sweet and buttery taste.
- Better Rise: When paired with baking powder, buttermilk creates a light, fluffy texture, preventing the cake from becoming too dense.
Ingredients for Buttermilk Pound Cake
To make this delicious homemade buttermilk pound cake, you’ll need the following simple ingredients:
Dry Ingredients:
✔ 160g (1 ⅓ cups) all-purpose flour – Sifted for a light and fluffy texture.
✔ 4g (1 tsp) baking powder – Helps the cake rise.
✔ Pinch of salt – Enhances flavor.
Wet Ingredients:
✔ 120g (½ cup) whole milk – Adds richness.
✔ 60g (¼ cup) unsalted butter – Provides a buttery taste and moisture.
✔ 3 large eggs (room temperature) – Ensures better emulsification.
✔ 160g (¾ cup) caster sugar or granulated white sugar – Adds sweetness and helps with structure.
✔ 1 tsp vanilla paste or vanilla extract – For a warm, aromatic flavor.
Optional Toppings:
✔ Powdered sugar (for dusting).
✔ Fresh strawberries, raspberries, or whipped cream.
Step-by-Step Instructions: How to Make Buttermilk Pound Cake
Step 1: Prepare Your Ingredients & Oven
- Preheat your oven to 175°C (345°F).
- Grease and line a 20 cm (8-inch) round cake pan with parchment paper.
Step 2: Heat the Milk & Butter
- In a small saucepan, combine the butter and milk.
- Heat over low heat until the butter melts and the mixture is hot but not boiling.
- Remove from heat and set aside.
Step 3: Sift Dry Ingredients
- In a medium bowl, sift together the flour, baking powder, and salt.
- Set aside.
Step 4: Beat Eggs & Sugar
- In a large mixing bowl, beat the eggs with vanilla extract using an electric mixer on medium-high speed.
- When the eggs start to foam, gradually add the sugar while mixing.
- Continue beating until the mixture is thick, pale, and fluffy (about 3-4 minutes).
Step 5: Fold in Dry Ingredients
- Using a spatula, gently fold the flour mixture into the egg mixture in three additions.
- Be careful not to overmix, as this can make the cake dense.
Step 6: Add Hot Milk Mixture
- Slowly add the hot milk and butter mixture in two additions, folding gently until fully combined.
- The batter should be smooth and slightly runny.
Step 7: Bake the Cake
- Pour the batter into the prepared cake pan.
- Tap the pan on the counter to remove air bubbles.
- Pass a skewer through the batter to ensure even distribution.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool & Serve
- Let the cake cool in the pan for 5-10 minutes.
- Run a thin spatula around the edges and carefully unmold the cake.
- Transfer to a wire rack and allow to cool completely.
Step 9: Add Toppings (Optional)
- Dust with powdered sugar.
- Serve with fresh strawberries or whipped cream for extra flavor.
Tips for the Best Buttermilk Pound Cake
✔ Use Room Temperature Ingredients: Ensures smooth mixing and even baking.
✔ Don’t Overmix the Batter: Overmixing can result in a tough cake.
✔ Use Fresh Baking Powder: Expired baking powder won’t give the cake a good rise.
✔ Check for Doneness: Insert a toothpick—if it comes out clean, the cake is ready.
✔ Cool Completely Before Slicing: This helps the cake set and enhances its texture.
Variations & Substitutions
✨ Lemon Buttermilk Pound Cake: Add 1 tbsp of lemon zest and a squeeze of lemon juice for a citrusy twist.
✨ Chocolate Buttermilk Pound Cake: Add 2 tbsp of cocoa powder for a rich chocolate flavor.
✨ Almond Buttermilk Pound Cake: Replace vanilla extract with almond extract and sprinkle sliced almonds on top.
✨ Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
How to Store Buttermilk Pound Cake
✔ At Room Temperature: Wrap in plastic wrap and store in an airtight container for up to 4 days.
✔ In the Refrigerator: Keep in an airtight container for up to 1 week.
✔ Freezing Instructions: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
FAQs About Buttermilk Pound Cake
1. Can I Make This Cake Without Buttermilk?
Yes! If you don’t have buttermilk, you can make a substitute by mixing ½ cup milk with 1 tsp lemon juice or vinegar. Let it sit for 5 minutes before using.
2. Why Did My Pound Cake Sink in the Middle?
This can happen if:
- The oven temperature was too high or too low.
- The batter was overmixed.
- The cake was underbaked.
3. Can I Double This Recipe?
Yes! Simply double the ingredients and bake in a 9x13-inch pan or two 8-inch pans.
4. What’s the Difference Between Pound Cake and Regular Cake?
Pound cakes are denser and richer, while regular cakes (like sponge cakes) are lighter and airier due to more leavening.
Final Thoughts
This Easy Buttermilk Pound Cake recipe is a must-try for any home baker. With its moist, buttery, and soft texture, it’s perfect for snacking, dessert, or special occasions.
Now that you have the best buttermilk pound cake recipe, why not try it today? Let us know in the comments how it turned out!
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