Buttermilk Pound Cake

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Make this sweet, lemony Buttermilk Pound Cake recipe with less than ten ingredients in just over an hour for brunch or dessert!

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Buttermilk Pound Cake

Servings:

Calories: 490kcal

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!