Buttermilk Pound Cake {From Scratch}

Best, classic, old fashioned, traditional, quick and easy buttermilk pound cake recipe, homemade with simple ingredients from scratch. Soft, moist, dense, firm and packed with vanilla flavor!

If you liked my Cream Cheese Pound Cake and this Sour Cream Pound Cake or this Marble Pound Cake, you will love this version too.

Easy Vanilla Buttermilk Pound Cake Recipe

How to make buttermilk pound cake recipe?

  1. Cream together butter and sugar.
  2. Mix in eggs and vanilla extract.
  3. Add flour and baking soda.
  4. Pour batter in greased pans.
  5. Bake.

How to make homemade buttermilk?

I know this is not something we have on hand all the time but no worries. Make a great buttermilk substitute at home by mixing together 1 cup whole milk with 1 tbsp vinegar or lemon juice. Let it sit for 5 minutes. Mix and then, use in this recipe.


The great thing about this cake is that you can play around with extracts and frostings and drizzles/ glazes and really change up the flavor without changing the recipe too much.

  • Try different flavors of icing/ frosting– Use fruity frostings like Maraschino Cherry Frosting or Easy Orange Frosting or Blackberry Buttercream Frosting or Mango Frosting.
  • Add glaze– It’s a very easy recipe that’s made by mixing together the following ingredients until smooth and creamy: 2 cups Powdered sugar, 2 tbsp Whole milk, 1 tbsp Butter (Unsalted, Melted) 1 tsp Vanilla extract. You can replace vanilla with other extracts and zests to change up the flavor.
  • Add different extracts and zests- Try lemon zest and extract to make a delicious lemon buttermilk pound cake. You can also use lime or orange zest/ extract instead of vanilla.
  • Chocolate buttermilk pound cake- This is my favorite way to enjoy this cake. Top off the cake with Chocolate Buttercream Frosting or Coconut Cream Chocolate Frosting and also sprinkle lots of chocolate chips.
Buttermilk Pound Cake From Scratch

Tips and Techniques

  • Use full fat ingredients- Such as full fat cream cheese and real butter because that makes this cake rich and moist. No fat free or low fat ingredients!
  • Use unsalted butter- Because this prevents the cake from becoming too salty.
  • Use a bundt pan or loaf pan- I like to use 2 loaf pans but you can use a 10 inch bundt pan too. The baking time will be about the same.
  • Don’t reduce the bake time! This cake takes about 1 hour to 1.5 hours to fully bake because it is a dense cake and has a thick batter.
  • Can you freeze pound cake? Yes. Once it fully cools down, wrap it in saran wrap and put into a sealed freezer bag and freeze for up to 1 month. Let it thaw in the fridge overnight.
  • Do I need to chill the cake overnight? I highly recommend it because it allows the cake to firm up even more and allows you to make smooth and even slices without any crumbs.
  • Don’t over-mix cake batter- Because this will yield a tough cake and it can also cause the cake to collapse/sink during baking.
  • Bake at 325 degrees F– Since the bake time is so long, baking at a higher temperature of 350 degrees F can cause the cake to over-brown and burn. This lower temperature yields better results.
  • Decorate it! I kept it very classic and didn’t do anything fancy but you can decorate with a dusting of powdered sugar. You can even drizzle a simple vanilla or lemon glaze or this Homemade Caramel Sauce or even Nutella Syrup. I think it’s best served with Homemade Whipped Cream and fresh berries. You can also get very creative and decorate with sprinkles, candies, chocolate chips and even fresh flowers.

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Buttermilk Pound Cake Recipe
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Buttermilk Pound Cake

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Best, classic, old fashioned, traditional, quick and easy buttermilk pound cake recipe, homemade with simple ingredients. Soft, moist, packed with vanilla!
Yield: 16 Slices



  • In a large mixing bowl, cream together butter and sugar until light and fluffy. 
  • Add eggs and vanilla extract and mix until smooth.
  • In another mixing bowl, whisk together the flour and baking soda.
  • Dump the dry mixture into the wet mixture, while mixing and alternating with buttermilk until just combined. 
  • Pour batter into 2 greased/ floured loaf pans (Dimensions: 8 x4). Spread it out evenly with a spatula.
  • Bake at 325 degrees for 60-70 minutes or until an inserted toothpick in the center comes out clean. Don’t forget to rotate your pan halfway through baking. This ensures the cakes bake and brown evenly.
  • Allow the cakes to cool down for 10 minutes. Then, remove them from the pans and let them cool completely on a cooling rack.
  • Cover in saran wrap and chill in fridge overnight. This way, you will be able to slice perfect smooth slices the next day without any crumbs. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 334kcal, Carbohydrates: 50g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 73mg, Sodium: 153mg, Potassium: 63mg, Sugar: 32g, Vitamin A: 440IU, Calcium: 30mg, Iron: 1.3mg
Course: Dessert
Cuisine: American
Calories: 334
Author: Abeer Rizvi

Until next time, tata my lovelies!

11 comments on “Buttermilk Pound Cake {From Scratch}”

  1. This was easy and absolutely delish. Great texture and flavor. I almost cut recipe in half, as I really only needed one for a birthday favorite that calls for frozen Sara Lee, and expected the final result to be less than standard. Trust me, make two this will get eaten fast, and from now on I have to make home made pound cake for our go to Viennese Tortes.5 stars

  2. I made your cakes today. I don’t have the same pan, so I used my wee 3X5 pans and made 5 little cakes. I baked them for about 35 min at the same temp. They are delicious! I’m bring two to my sweet neighbor and her 92 year old husband. Thanks for the great recipe!5 stars

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