A beautifully composed 16:9 shot of several golden brown slices of Buttermilk Pound Cake, artfully arranged on a minimalist white plate. Each slice is delicately dusted with powdered sugar, showcasing its moist, tender crumb. The scene is bathed in natural morning light coming from an east window, casting soft shadows. A corner of the marble countertop is visible with a subtle wood accent and a hint of fresh green herbs in the soft background, maintaining a clean and tidy presentation.

Buttermilk Pound Cake: Classic Recipe for a Moist Cake

ByMaya
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A 3:4 shot of a single, generous slice of Buttermilk Pound Cake, perfectly golden and dusted with powdered sugar, resting on a small minimalist white plate. The soft, tender texture of the cake is clearly visible. The slice is positioned on the same wooden cutting board, with the marble countertop and warm natural morning light creating a cozy atmosphere. The background features subtle hints of fresh herbs in a ceramic bowl, adding to the lived-in kitchen feel.

The Best Buttermilk Pound Cake

Buttermilk Pound Cake holds an undeniably cherished spot in my baking repertoire, a true testament to the kind of simple, honest baking that consistently brings warmth and joy to any occasion. There’s something profoundly comforting about a generous slice of rich, tender pound cake, and when you infuse it with that subtle, delightful tang of buttermilk, it elevates it from merely good to absolutely sublime. This isn’t just another recipe; it’s the one that has gracefully presided over countless cherished family gatherings, lively potlucks, and those quiet, blissful Sunday afternoons spent in the sanctuary of my kitchen.

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I can vividly recall the moment I truly ‘nailed’ this cake for the first time – the perfect golden crust, an impossibly moist and dense crumb, and that delicate sweetness that simply melts in your mouth, leaving you wanting just one more bite. It felt like I had unlocked a treasured secret passed down through generations, a culinary embrace that reminds me of the comforting feeling you get from other homey desserts, much like my beloved Maple Pecan Sourdough Bread Pudding. This particular Buttermilk Pound Cake recipe has become a staple, a non-negotiable comfort food in our home.

While many fantastic versions exist, and I’ve certainly enjoyed exploring others, including delightful takes like this buttermilk pound cake recipe I recently admired, the specific nuances of *this* recipe are what make it truly special and uniquely mine to share. So, pull up a chair, pour a fresh cup of coffee, and get ready to bake more than just a cake – you’re about to bake a truly unforgettable memory that you’ll want to recreate again and again!

Buttermilk Pound Cake: Classic Recipe for a Moist Cake
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Buttermilk Pound Cake: Classic Recipe for a Moist Cake

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A truly classic buttermilk pound cake recipe that yields an incredibly moist, tender, and rich cake with a delicate crumb. Perfect for any occasion and surprisingly simple to master!

Ingredients

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 3 cups granulated sugar

  • 6 large eggs

  • 1 cup buttermilk

  • 1 teaspoon vanilla extract

  • Powdered sugar for dusting (optional)

Directions

  • Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or tube pan. Make sure to get into all the crevices!
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 5-7 minutes. This step is crucial for a tender cake!
  • Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  • With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
  • Stir in the vanilla extract.
  • Pour the batter evenly into the prepared Bundt pan.
  • Bake for 70-80 minutes, or until a wooden skewer inserted into the center comes out clean. The top will be golden brown.
  • Let the cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the rack to cool completely. Don’t rush this step!
  • Once cooled, dust with powdered sugar if desired before slicing and serving.

Notes

    • Room Temperature is Key: Ensure your butter, eggs, and buttermilk are all at room temperature. This helps them emulsify properly, creating a smoother batter and a more uniform, tender crumb. It’s a game-changer!
    • Don’t Skimp on Creaming: The step where you cream the butter and sugar until ‘light and fluffy’ is vital. It incorporates air, which contributes significantly to the cake’s light texture and rise. Take your time, about 5-7 minutes, until it’s noticeably paler and fluffier.
    • Bundt Pan Prep: A perfectly greased and floured Bundt pan is your best friend. Use a baking spray with flour, or generously grease with shortening (not butter, which can stick) and then flour thoroughly, tapping out any excess. This ensures your beautiful cake releases without a hitch!

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