This easy Buttermilk Pound Cake recipe comes together with less than ten ingredients in just over an hour. Moist with a tender crumb, it’s full of sweet lemon flavor and is perfect for brunch or dessert!
Pin this recipe now to save it for later
Pin RecipeThe Best Buttermilk Pound Cake
I love pound cake recipes! You can never go wrong with classic options like Chocolate Pound Cake or Cream Cheese Pound Cake. However, when the weather turns warm, I often find myself gravitating toward fruity flavors. After all, what’s better than a Strawberry Pound Cake or Lemon Pound Cake on a hot summer day?
But why choose between classic texture and fun flavors when you can have both thanks to this buttermilk pound cake? The buttermilk adds a nice, tangy flavor and creates a tender texture. Then, we infuse the batter with vibrant lemon flavor.
Even better, it comes together in minutes and is always delicious! This recipe will be your go-to for brunches, special occasions, and everyday treats!
Ingredients for Buttermilk Pound Cake
To print: see recipe card below.
- 3 cups flour – I use all-purpose flour, but 1:1 gluten-free all-purpose flour will also work.
- ¼ teaspoon baking soda – Make sure it’s fresh, or your cake won’t rise!
- ½ teaspoon salt
- 1 cup butter – I always recommend unsalted butter for baking.
- 3 cups granulated sugar
- 6 eggs
- 1 lemon, juiced and zested – Use a zester to make your life easier!
- 2 teaspoons vanilla extract – Pure vanilla extra adds a ton of great flavor!
- 1 cup buttermilk – Use store-bought buttermilk, or make homemade buttermilk with whole milk and vinegar or lemon juice!
Variations
- Use almond extract or coconut extract in place of or in addition to the vanilla. This adds extra depth and is a fun way to infuse the cake with even more flavor!
- Add Cream Cheese Frosting to the top of the baked cake, or create a powdered sugar glaze to drizzle on top.
Directions For How To Make Buttermilk Pound Cake
Grab My Favorite Tools
Click on the products below to see my favorite tools for making this recipe!
- Preheat: Preheat your oven to 325 degrees Fahrenheit. Grease and flour a bundt pan or tube pan. Shake out any excess, and set the pan aside.
- Whisk the dry ingredients: Add the flour, baking soda, and salt to a mixing bowl, and whisk to combine.
- Beat: Add the butter and sugar to the bowl of a stand mixer. Beat for about five minutes or until light and fluffy. Scrape down the sides of the bowl, and beat again to ensure all the butter is well blended.
- Mix: Add the eggs one at a time, mixing on low speed and scraping the sides of the bowl after each egg addition.
- Combine: Add the juice and zest from the lemon, and mix again. Add the vanilla extract, and mix until smooth.
- Blend: Add 1/3 of the flour mixture to the bowl of wet ingredients. Mix to combine, scraping down the sides of the bowl. Then, add 1/2 cup of buttermilk, and mix again. Next, add another 1/3 of the flour mixture and the rest of the buttermilk. Mix until smooth, and blend in the rest of the flour just until smooth.
- Pour: Pour the batter into the prepared cake pan, smoothing it out evenly.
- Bake: Bake the pound cake for 65-70 minutes. The top should be golden brown and the cake will pull away from the edges of the pan. A toothpick inserted in the center of the cake will also come out cleanly.
- Cool: Let the cake cool for about 15 minutes in the pan. Then, flip it out onto a plate or wire rack. Dust with powdered sugar, and enjoy!
Serving Suggestions
Of course, this buttermilk pound cake recipe tastes great on its own. However, I love to serve it topped with fresh berries and whipped cream! You can also add a scoop of ice cream if you’re feeling extra fancy!
How To Store + Freeze Buttermilk Pound Cake
- Store leftover cake in an airtight container at room temperature for three to five days. Or, transfer it to the fridge for up to one week.
- Freeze buttermilk pound cake for up to three months! To keep it fresh, wrap it in plastic wrap, and transfer it to a freezer-safe container.
Quick Tip
Have leftover buttermilk? Don’t let it go to waste! Use it to make Buttermilk Waffles, Classic Buttermilk Biscuits, Strawberry Scones, or Buttermilk Pie. You’ll have delicious recipes to enjoy for days!
Buttermilk Pound Cake
Equipment
- 1 Bundt Pan or Tube Pan
- 2 Mixing bowls
- 1 Stand mixer
- 1 Wire Rack
Ingredients
- 3 cups flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 3 cups sugar
- 6 eggs
- 1 lemon juiced and zested
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Instructions
- Preheat your oven to 325ºF and spray a bundt pan or tube pan with baking spray then dust the pan with flour. Set the pan aside.
- Add the flour, baking soda, and salt to a mixing bowl and whisk them together.3 cups flour, ¼ teaspoon baking soda, ½ teaspoon salt
- Add the butter and sugar to the bowl of a stand mixer. Beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl and beat again to ensure all the butter is well blended.1 cup butter, 3 cups sugar
- Add the eggs one at a time, mixing on low speed and scraping the sides of the bowl after each egg addition.6 eggs
- Add the juice and zest from the lemon and mix again. Add the vanilla extract and mix.1 lemon, 2 teaspoons vanilla extract
- Add ⅓ of the flour mixture and blend. Scrape down the sides of the bowl and add ½ cup of the buttermilk. Mix again. Add another ⅓ of the flour, mix, and the rest of the buttermilk. Blend in the rest of the flour to make a smooth batter.1 cup buttermilk
- Pour the batter into the prepared bundt pan and smooth so that the batter is even in the pan.
- Bake the pound cake for 65-70 minutes. The top should be golden brown and the cake will be pulling away from the edges of the pan. A toothpick inserted in the center of the cake will come out cleanly.
- Let the cake cool for about 15 minutes in the pan, and then flip it out onto a plate or cooling rack. Dust with powdered sugar and enjoy!
Nutrition
Did you make this Buttermilk Pound Cake recipe? Let us know how it turned out with a rating and comment!
