Buttermilk Pound Cake

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

Course Dessert

Cuisine American

Keyword buttermilk, cake recipes, classic

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Servings Slices

Calories 334

Author CakeWhiz

Ingredients

1 cup Butter Unsalted, Room temoerature
2 1/2 cups Granulated sugar
4 Eggs Large
2 tsp Vanilla extract
3 cups All-purpose flour
1/4 tsp Baking soda
1 cup Buttermilk

Instructions

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!

Notes

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

Nutrition