There’s something undeniably comforting about a slice of warm, moist pound cake. Buttermilk Pound Cake takes this classic dessert to new heights with the addition of tangy buttermilk. This simple ingredient adds a subtle flavor and tender crumb that elevates the cake to a whole new level.
INGREDIENTS
- 1 1/2 cups unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 1/2 cups all-purpose flour*
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
INSTRUCTIONS
- Preheat the oven to 325°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
- In a mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing just enough to incorporate each egg before adding the next. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk the flour, salt, and baking soda together.
- Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between the two. Start with 1/3 of the dry ingredients, then half the buttermilk, followed by another 1/3 of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients. Mix until well combined and scrape down the sides of the bowl.
- Add the vanilla and almond extracts, mixing until incorporated.
- Pour the batter into the prepared bundt pan and gently tap the pan on the counter to release any air bubbles.
- Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary. For accuracy, use an instant-read thermometer; the cake should register between 208°F and 210°F.
- Let the cake cool in the pan for about 10 minutes. Then, invert the pan onto a plate or platter and carefully remove the pan. Allow the cake to cool completely before slicing and serving.
- Store the cake covered at room temperature for a few days or refrigerate for longer freshness.
NOTES
- To measure the flour correctly, spoon it into a dry measuring cup and level it off with the back of a butter knife.
Nutrition (per serving):
- Calories: 536 kcal
- Carbohydrates: 71g
- Protein: 7g
- Fat: 26g
- Saturated Fat: 16g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 7g
- Trans Fat: 1g
- Cholesterol: 125mg
- Sodium: 192mg
- Potassium: 98mg
- Fiber: 1g
- Sugar: 43g
- Vitamin A: 832 IU
- Calcium: 45mg
- Iron: 2mg
