Some recipes get handed down, generation after generation, without a single change. And then, there are those dishes we get a hold of and think, This could be even better. That’s exactly how my Buttermilk Pound Cake came to be. Don’t get me wrong, I loved my Maw’s pound cake recipe — growing up, her cake was a centerpiece at every big family gathering. But after a little trial and error, I found a way to make a pound cake that’s even softer, richer, and just as heartwarming. This cake has become my daughter Saradaun's most-requested dessert, and I’m so proud to carry on my family’s baking traditions with my own twist.
Why This Recipe is Special
My Buttermilk Pound Cake is incredibly versatile, perfect for any special occasion that calls for a cake with serious flavor and structure. It’s a dream for stacking in multi-tiered cakes (think weddings, anniversaries, or graduation cakes). It’s a dense, soft piece of heaven with a slight tang from the buttermilk, making it absolutely delicious with either buttercream or cream cheese icing. It’s also amazing on its own — just slice it up, pour some coffee, and you’ve got a treat that feels like a hug in dessert form.
Buttermilk Pound Cake Recipe
Ingredients
- 1 cup butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk, room temperature
Instructions
- Preheat your oven to 325°F. Grease a fluted Bundt pan thoroughly with Baker’s Joy or a layer of butter and powdered sugar — it adds just a hint of sweetness to the crust.
- Mix the Batter: In the bowl of a stand mixer, add the ingredients in the order listed: butter, sugar, eggs, vanilla, flour, salt, baking soda, and buttermilk. Using the paddle attachment, mix on low speed for about 30 seconds until combined, then increase the speed to medium and continue mixing for 3 minutes.
- Scrape and Stir: Pause to scrape down the sides of the bowl, ensuring every last bit of batter is incorporated.
- Bake: Pour the batter into the prepared pan, smoothing the top. Bake in the center of the oven for 65-75 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake cool completely in the pan. Once cooled, turn it out onto a serving dish.
How We Serve It
While this cake can easily hold up to icing or glaze, we often enjoy it just as it is. There’s something about a warm, buttery slice of this pound cake that brings back so many family memories — the smell of vanilla and butter filling the kitchen, little ones sneaking bites from the cooling rack. Whether it’s topped with a dollop of whipped cream or served plain, this cake is a celebration all on its own.
Saradaun’s Favorite
This cake is the all-star of our dessert lineup because it’s Saradaun’s favorite. Every birthday, every holiday, she requests this cake, and seeing her face light up as she takes that first bite makes all the effort worthwhile. It’s the kind of family recipe I hope she’ll pass down one day, just like my Maw’s recipe inspired me.
Closing
I hope this Buttermilk Pound Cake brings a little slice of joy into your kitchen, just as it has for my family. It’s a simple recipe but one that’s built on generations of baking memories and a few delicious updates. Whether you’re serving it for a crowd or just savoring a slice with your morning coffee, I’d love to know how it turns out in your home. Happy Baking!!
x Kimberlee
