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.

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 tablespoon vinegar or lemon juice. Let it sit for 5 minutes. Mix and then, use in this recipe.

Variations

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 tablespoon Whole milk, 1 tablespoon Butter (Unsalted, Melted) 1 teaspoon 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.
  

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.

Other classic cake recipes

• Best Vanilla Cake Recipe (From Scratch)
• Chocolate Bundt Cake (From Scratch)
• Angel Food Cake
• Easy Black Forest Cake (With Cake Mix)
• Depression Cake (Wacky Cake)
• Homemade Pineapple Upside Down Cake
• Moist Red Velvet Cake
• Louisiana Crunch Cake

Recipe

Until next time, tata my lovelies!