If you’re craving a dessert that feels like a warm hug from the inside out, this Buttermilk Pound Cake Recipe is about to become your new best friend. Moist and tender with just the right amount of sweetness, this classic cake perfectly balances a rich buttery flavor with the subtle tang of buttermilk, giving every bite incredible depth. It’s the kind of treat that can turn an ordinary afternoon into a special occasion, whether you enjoy it with coffee, tea, or simply on its own. I’m so excited to share this recipe with you because it’s straightforward, dependable, and irresistibly delicious.
Ingredients You’ll Need
This Buttermilk Pound Cake Recipe calls for simple, pantry-friendly ingredients, but each one plays a vital role in creating the perfect texture and flavor. From the creamy richness of shortening to the tangy twist of buttermilk, these essentials come together in such a comforting way.
- 3 cups sugar: Sweetens the cake while helping it achieve that beautiful golden crust.
- 1 cup Crisco shortening: Provides tender crumb and rich flavor; keeps the cake moist and soft.
- 5 large eggs: Add structure and richness, creating a perfectly dense yet fluffy texture.
- 1 cup buttermilk: Adds a subtle tanginess and keeps the cake wonderfully moist.
- ¼ tsp baking soda: Reacts with the buttermilk to help the cake rise perfectly.
- 3 cups all-purpose flour: The foundation of the cake, giving it a sturdy, satisfying crumb.
- 1 tsp cake batter flavor: Enhances the natural sweetness and aroma for that bakery-quality taste.
How to Make Buttermilk Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 325ºF, which allows the cake to bake low and slow for that tender crumb. Grease and flour a tube pan so the cake releases easily after baking—this pan’s shape helps heat circulate evenly for a flawless bake.
Step 2: Cream the Shortening and Sugar
Using an electric mixer, blend the Crisco shortening and sugar together until the mixture is light and fluffy, approximately 2 minutes. This step is key because it incorporates air that helps give your pound cake its perfect lift and delicate texture.
Step 3: Add Eggs One at a Time
Beat in the eggs one by one, making sure each is fully mixed before adding the next. This careful incorporation keeps the batter smooth and well-emulsified, ensuring a tender crumb without any eggy pockets.
Step 4: Combine Flour, Buttermilk, and Flavoring
Stir the baking soda into the buttermilk to activate its leavening power, then alternately add the flour and buttermilk mixtures to the batter, mixing gently after each addition. Finish off by folding in the cake batter flavor, which elevates the overall aroma and adds a subtle but irresistible sweetness.
Step 5: Bake Until Golden and Done
Pour the batter into your prepared tube pan and bake for about 1 hour and 20 minutes. You’ll know it’s ready when the top turns golden brown and a toothpick inserted in the center comes out clean. Let it cool in the pan on a rack for 15 minutes before removing to cool completely.
How to Serve Buttermilk Pound Cake Recipe
Garnishes
This cake is so flavorful on its own, but a dusting of powdered sugar or a drizzle of simple glaze can add a gorgeous finishing touch. Fresh berries or a dollop of whipped cream also complement the cake’s buttery richness, adding a lively contrast to every bite.
Side Dishes
Serving this Buttermilk Pound Cake Recipe with a scoop of vanilla ice cream or alongside fresh fruit elevates it into an unforgettable dessert. It pairs wonderfully with a cup of hot coffee or tea for a cozy afternoon treat that feels both elegant and homey.
Creative Ways to Present
Try slicing the cake and layering it with lemon curd or mascarpone for an easy yet stunning trifle. You can also toast thick slices and spread with butter or jam for a delightful breakfast twist. It’s versatile enough to shine at any meal or gathering.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pound cake tightly in plastic wrap or store in an airtight container to keep it moist for up to 4 days at room temperature. This ensures each slice tastes just as fresh as the first.
Freezing
You can freeze the Buttermilk Pound Cake Recipe wrapped in foil and placed inside a freezer bag for up to 3 months. Thaw overnight at room temperature before serving, and it will taste nearly as fresh as when first baked—perfect for planning ahead.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or pop them in a toaster oven for a few minutes to revive the soft, buttery texture and release those delicious aromas again.
FAQs
Can I substitute butter for Crisco shortening in this recipe?
Absolutely! Butter can be used instead of shortening, which will add a richer flavor, but the texture may be slightly less tender. Using all butter will still give you a wonderful cake, just a bit denser.
What if I don’t have cake batter flavor? Can I use vanilla extract?
Yes, vanilla extract is a great alternative if you don’t have cake batter flavor on hand. It provides a lovely aroma and subtly sweet taste that complements the cake perfectly.
Is it necessary to alternate flour and buttermilk while mixing?
Alternating helps prevent the batter from curdling and ensures everything mixes evenly. It also helps maintain the tender crumb by not overworking the flour too quickly.
Can I bake this cake in a regular loaf pan instead of a tube pan?
You can, but baking times will differ. Watch closely and use a toothpick to check doneness earlier—around 50 to 60 minutes—and adjust as needed since loaf pans don’t distribute heat quite like a tube pan.
How important is the baking temperature of 325ºF?
Baking at 325ºF allows the cake to cook slowly and evenly, preventing the crust from getting too dark before the inside cooks through. It’s key to achieving that perfect moist, tender pound cake texture.
Final Thoughts
I’m so happy you’ve taken the time to explore this Buttermilk Pound Cake Recipe with me. It’s one of those timeless, comforting desserts that never fails to please, whether for a casual snack or a special celebration. Trust me, once you try this recipe, it’ll become your go-to whenever you want to fill your kitchen with the warm smell of home-baked goodness. Happy baking and enjoy every delicious bite!
Print
Buttermilk Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Buttermilk Pound Cake is rich, moist, and packed with buttery flavor. Its tender crumb and subtle cake batter flavor make it a perfect dessert for any occasion. The cake is baked to golden perfection in a tube pan, resulting in a deliciously dense texture balanced with a lightness from the buttermilk.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 3 cups sugar
- ¼ tsp baking soda
- 1 tsp cake batter flavor
Wet Ingredients
- 1 cup Crisco shortening
- 5 large eggs
- 1 cup buttermilk
Instructions
- Prepare Oven and Pan: Preheat your oven to 325ºF (163ºC). Grease and flour a tube pan thoroughly to prevent sticking. Set aside while you prepare the batter.
- Cream Shortening and Sugar: In a large mixing bowl fitted with an electric mixer, beat the Crisco shortening and sugar together on medium speed until the mixture is light, fluffy, and well combined, approximately 2 minutes.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and build the structure of the batter.
- Mix Dry and Wet Ingredients: In a separate small bowl, stir the baking soda into the buttermilk to activate it. Then, alternately add the flour and the buttermilk mixture into the batter, beginning and ending with the flour. Mix gently after each addition to avoid overmixing. Finally, stir in the cake batter flavor until evenly distributed.
- Pour and Bake: Pour the prepared batter into the greased tube pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 1 hour and 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan on a cooling rack for 15 minutes. Then, carefully invert the cake to remove it from the pan and let it cool completely on the rack before slicing and serving.
Notes
- Make sure the shortening and sugar are well creamed to incorporate air and ensure a light texture.
- Do not overmix the batter after adding flour to avoid a dense cake.
- If you don’t have cake batter flavor, a teaspoon of vanilla extract can be used as a substitute.
- Allow the cake to cool completely before slicing to maintain its structure and avoid crumbling.
- The tube pan helps the cake bake evenly and creates the characteristic dense yet tender texture.
