Perfect Buttermilk Pound Cake Recipe

Perfect Buttermilk Pound Cake Recipe: There is a recipe for the ultimate buttermilk pound cake that only comes along once in a lifetime. This cake is made with the ideal proportions of butter, sugar, eggs, and flour. This simple bundt cake is certain to turn out perfectly every time, and you will continue to bake it for many years to come.

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Perfect Buttermilk Pound Cake Recipe

Classic pound cake, sliced

GO AHEAD, CLAIM THIS CLASSIC BUTTERMILK POUND CAKE AS YOUR OWN

Have you always wished you had a recipe that was your own? In your close group, do you have a recipe that you cook so frequently that you have learned it by memory and for which you have become known? This traditional buttermilk pound cake is one of those recipes that is just waiting for you to give it a try, my dear family and friends. Give it a shot; I strongly (very strongly!) encourage that you do so. Aside from the fact that it is not difficult to prepare, the flavor is delightful, and the texture is “perfect.”

classic pound cake with powdered sugar

THE SECRETS TO PERFECT POUND CAKE

When it comes to cake crumb (which, for those who aren’t part of the baking community, refers to the texture), I am completely obsessed with it. Even in a rich cake like a pound cake, I prefer it to be visible and slightly loose with a little bit of freedom. A beautiful crumb, which is neither very dry nor overly greasy, is the single most important indicator of a flawless bite of cake.

In order to create this pound cake, the proportions of butter, eggs, flour, and sugar are all equal in weight. These proportions have been around for a long time and have proven to be reliable. The cake is referred to as a “pound” cake since the original recipe asked for one pound of each ingredient; however, I have reduced the amount of ingredients to accommodate a standard bundt pan. Not only is it nice and generous, but it won’t take the entire day to prepare.

Pound cake just out of the oven

THE ONE CAKE THAT NEEDS NO BELLS AND WHISTLES

Nothing like a glaze, sauce, or icing is required for this cake because all of the richness is baked right in. You can always try out different toppings at a later time, but for the time being, all you are going to want is a thin dusting of powdered sugar. The simple brown top of the cake is spiced up with this addition, which also serves as a sweet accent.

Before dusting the cake, allow it to cool down a little bit so that the dust does not melt immediately in.

pound cake sprinkled with powdered sugar

INGREDIENTS

  • 1 1/2 cups unsalted butterat room temperature. (3 sticks, or 12 ounces)
  • 1 3/4 cups granulated sugar(12.5 ounces)
  • 6 large eggsat room temperature (12.5 ounces, weighed in their shell)
  • 1 Tbsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup cultured buttermilkroom temperature, or at least not cold
  • 2 3/4 cups all purpose flour(12.5 ounces)
  • powdered sugar for dusting

INSTRUCTIONS

  • Preheat the oven to 350 degrees Fahrenheit. A typical nonstick bundt pan measuring 9-10 inches should be butter and floured.
prepped bundt pan
  • Check to see that all of your components are present at room temperature.
room temperature ingredients for pound cake
  • Through the use of a stand mixer, cream the butter and sugar together for a full five minutes, making sure to scrape down the sides of the bowl a couple of times. It is expected that they will become feathery and light. At your discretion, you may make use of electric beaters.
  • Eggs should be added one at a time, with each addition being thoroughly beaten and scraped down between each addition. Beat for an additional two to three minutes! (I realize that there will be a lot of beating, but it will be worth it.) You should now have a batter that is really smooth and silky.
  • The extract, baking powder, and salt should be mixed in while the mixer is set to a low speed.
  • Blend in the buttermilk and flour in alternating fashion, beginning and finishing with the flour portion of the mixture. To ensure that there is no trace of dry flour left, you can finish the mixing process by hand. Check to see that you have included all of the butter that was found at the bottom of the bowl first.
mixing batter for pound cake
  • After the pan has been prepped, transfer the batter to it and level it out evenly. First, bake for twenty minutes. After that, without opening the door of the oven, reduce the temperature to 325 degrees Fahrenheit and continue baking for another twenty-five to thirty minutes, or until the top is dome-shaped and springs back to the touch. It is expected that a toothpick that is placed into the center will emerge without any wet batter on it. (A helpful hint: instead of inserting your toothpick straight into a crack, try inserting it to the diagonal.) Towards the conclusion of the baking process, I loosely tent the cake in order to prevent it from browning too much. Your oven or pan might be different from mine, so the amount of time you need to bake something might be different as well.
Pound cake batter in bundt pan
  • After allowing the pan to cool for fifteen minutes on a rack, use a flexible spreading knife to loosen all of the edges of the pan before shifting it over.
pound cake cooling on a rack
  • On the rack, allow the food to dry fully. Apply a dusting of powdered sugar.
pound cake dusted with powdered sugar
  • If you slice your cake before you are ready to serve it, it will not be able to absorb moisture and will get dry.
    sliced pound cake

NOTES

  • There is no problem with using milk or half and half in place of buttermilk if that is what you want.
  • In the event that you wish to use sour cream as an alternative, I would recommend diluting it with a small amount of water so that it has the consistency of thick cultured buttermilk.
  • As is the case with all cakes, once they are sliced and exposed to air, they will dry out, so you should only slice it when you are ready to eat it, and not before.

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