Old fashioned buttermilk pound cake is a classic for a reason — moist, delicious, simple to make and so buttery! It’s an excellent addition to your recipe collection and a great way to use that extra buttermilk.
(Love pound cakes? Try this Meyer lemon ricotta pound cake. Just as good and delightfully lemony!)
As much as I like frosting, I am partial to simple cakes that don’t need them, like:
They are delicious on their own and don’t need anything else.
This particular buttermilk pound cake is a favourite. It’s an awesome everyday cake with coffee or tea but also lovely to serve to company.
Moist, delicious and oh so buttery. Simple to do too; no special techniques required.
It’s also a great recipe to use extra buttermilk if you have it (I know I always do).
What is buttermilk?
For those of you who are not familiar with what buttermilk is — no, it doesn’t actually have butter in it. The short answer is: buttermilk is cultured milk, similar to natural yogurt. You can read all about buttermilk and how it’s made here.
It’s a favourite ingredient for many bakers not only because of its unique tangy flavour but also because it helps tenderize gluten, which results to softer and lighter baked goods.
What remains a mystery to me is why I can only buy buttermilk in 1L cartons. I usually only need a cup so I always end up with lots extra.
So over time I developed a buttermilk workflow.
Extra buttermilk = classic buttermilk scones + banana buttermilk pancakes that I would just freeze and then microwave in the mornings for breakfast (or whenever, no judgements in our house).
Or buttermilk pound cake, if we’re feeling extra special.
Ingredients
To bake old fashioned buttermilk pound cake, you will need:
- All purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Lemon juice and lemon zest
- Vanilla extract
- Buttermilk
If you want to make a simple glaze for this cake, you’ll need:
- Confectioner’s sugar
- Lemon juice
Tools
When making pound cakes, I like using my stand mixer to cream the butter. But a handheld electric mixer works too.
As for the cake pans, I either use a 10-inch tube pan or loaf pans (this recipe is good for 2 9×5 inch pans). You can use a 10-cup bundt pan too
Other things you’ll need include:
- Mixing bowls
- Measuring spoons and cups
- Parchment paper
- Wire rack
How to make
Making buttermilk pound cake from scratch is easier than you think.
1. PREP PANS. First you’ll want to preheat your oven to 325F. Then grease the cake pans you’re going to use. When baking pound cakes, I usually use either a tube pan or 2 loaf pans. If using a tube pan, line the bottom with parchment paper. Check out this post with step-by-step photos on how to line a tube pan.
2. COMBINE DRY INGREDIENTS. In a large bowl, combine flour, baking soda and salt. Set aside.
3. CREAM BUTTER. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until light and fluffy (about 5 minutes).
4. ADD EGGS. Switch to low speed and eggs one at time, making sure each one is incorporated well after each addition.
5. ADD LEMON AND VANILLA. Stir in lemon juice, lemon zest and vanilla extract.
6. COMBINE DRY INGREDIENTS AND BUTTERMILK ALTERNATELY. Add in a third of your flour mixture then half of your buttermilk. Then another third of your flour, the rest of your buttermilk and finally the last of your flour, making sure to combine well after each addition.
7. TRANSFER TO PAN AND BAKE. Transfer the cake batter into prepared pans and bake until the cake starts to pull away from the sides of the pan and if a toothpick inserted in the middle comes out clean or with minimal dry crumbs clinging to it. 60-75 minutes for loaf pans; longer for a tube pan. Every oven is different so if it looks like your cake isn’t ready, then it needs to bake longer.
8. ALLOW TO COOL. Take out from oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
If making the glaze, simply mix confectioner’s sugar and lemon juice in a small bowl until the sugar dissolves completely. Drizzle on the cakes while still warm.
Recipe FAQs
What I’ve found as the key to making simple cakes spectacular is to spring for the best ingredients. In this case, look away from those budget butters and buy the best one in the store.
And the best vanilla extract you can find. They will make a difference.
Here are other tips to making the best buttermilk pound cake.
What’s a good substitute for buttermilk?
No buttermilk? No problem. It’s easy to make your own buttermilk. It won’t be as thick as the ones you can buy in the store but will work in a pinch.
Just mix a cup of milk and a tablespoon of lemon juice, stir then let sit in room temperature for 30 minutes.
What is the best cake pan to use when baking pound cakes?
Like I mentioned above, I usually use two kinds of pans when making pound cakes: either a tube pan or a couple of loaf pans. Bundt pans work well too.
Just be aware that baking time changes with each pan you use. Just watch for signs that the cake is done (e.g. toothpick test).
How to avoid buttermilk pound cakes from sticking to pan
When I use a loaf pan, I make sure to grease the bottom and sides of the pan thoroughly to avoid a sticky situation later. I use non-stick baking spray
.
For a tube pan, in addition to greasing the pan, I also line the bottom with parchment paper.
Bundt pans need special attention, especially if your pan has intricate details. I like using melted shortening + sugar to prep my bundt pans while other bakers like using butter + flour. Stick to whatever works for you.
Here are more useful tips for prepping your bundt cake pans.
Cake recipes that use buttermilk
Looking to bake more buttermilk cakes? Try these delicious cake recipes, you won’t be disappointed!
Easy cherry cake that’s very easy to make and so delicious you’d want to bake it all summer long. Dense but soft, not too sweet, bursting with wonderful cherry flavour.
Like this buttermilk pound cake, this red velvet cake with ermine frosting is the red velvet cake of the good old days. It’s not weighed down with heavy cream cheese but paired with the most delicate whipped ermine frosting. The combination is delicious!
The funfetti cake is the most awesome birthday cake you can bake for someone you love. Not only does it scream fun and happiness inside and out, it’s also a really delicious cake that’s packed with the vanilla flavour everyone loves.
Plus, check out this collection of sweet and savoury recipes using leftover buttermilk. You’ll want to have leftover buttermilk all the time now. Enjoy!
Happy baking!
Did you make classic buttermilk pound cake from scratch? I’d love to hear from you in the comments section below.
And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter and YouTube.
Old Fashioned Buttermilk Pound Cake
Equipment
Ingredients
Cake:
- 3 cups all purpose flour
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 3 cups granulated sugar
- 6 pcs large eggs room temperature
- 1 tbsp lemon juice 1 medium-sized lemon should be enough
- lemon zest I usually just put in all the zest from my lemon
- 1 tsp vanilla extract
- 1 cup buttermilk room temperature
Optional Lemon Glaze:
- ¾ cup confectioner’s sugar
- 2 tsp lemon juice
Instructions
Buttermilk Cake:
- Preheat your oven to 325F. Then grease the cake pans you’re going to use. When baking pound cakes, I usually use either a tube pan or 2 loaf pans. If using a tube pan, line the bottom with parchment paper. Set aside.
- In a large bowl, combine 3 cups flour, ¼ teaspoon baking soda and ½ teaspoon salt.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 1 cup butter and 3 cups sugar on medium-high speed until light and fluffy (about 5 minutes).
- Switch to low speed and add the 6 eggs one at time, making sure each one is incorporated well after each addition.
- Stir in 1 tablespoon lemon juice, 2 teaspoons lemon zest and 1 teaspoon vanilla.
- Add in a third of your flour mixture then half of your buttermilk. Then another third of your flour, the rest of your buttermilk and finally the last of your flour, making sure to combine well after each addition.
- Transfer the batter into prepared pans and bake for 60-75 minutes (see notes). The cakes are done when they start to pull away from the sides of the pan and if a toothpick inserted in the middle comes out clean or with minimal dry crumbs clinging to it.
- Take out from oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Drizzle with lemon glaze, if using, while the cakes are still warm.
Optional Lemon Glaze:
- Mix ¾ cup confectioner’s sugar and 2 teaspoons lemon juice in a small bowl until the sugar completely dissolves and the consistency becomes runny.
Video
Notes
- Baking time will vary based on the pan you use. When I use an 8.5×4.5 inch pan loaf pan, the cake is done in 60 minutes. On a 9×5 inch pan, it’s done baking in 75 minutes. A tube pan takes a little longer. Every oven is different so watch your cakes – just don’t test for doneness too soon (I’d say wait until an hour has gone by before you open that oven).
- See the post for the complete step-by-step photos and other FAQs.
Nutrition
Nutritional information are estimates only.
Lily
I love butter milk cakes. It’s plain but so delicious. Great for summer.
Jolina
Me too! I love the simplicity of it 🙂 Thanks Lily!
Robin
Thanks for sharing the recipe! Your photo looks great and I bet the taste is awesomeness:) BTW, thanks also for sharing DYI buttermilk.
Jolina
Hi Robin! Thanks very much 🙂 And yeah, DIY buttermilk has saved me some serious $$$ 🙂
Elizabeth O.
It’s a classic favorite indeed! I love having this during the afternoon while drinking my favorite cup of tea. It’s definitely nice to have your own recipe so you can make it any time you feel like it. Thanks! This recipe is a keeper!
Jolina
Hi Elizabeth! It is lovely with tea 🙂 And yes, it’s great to be able to make it when the craving hits. Hope you get the chance to try the recipe. Thanks! Have a good evening!
Caitlin Culver
I feel you on the buttermilk issue. I recently discovered buttermilk powder that I’ve started using. Keeps me from wasted that buttery gold and it stays in the pantry for a while. Not sure how it’d impact this recipe but I haven’t run into any issues with it yet.
And yum! This looks divine and so, well, perfect!
Jolina
Hi Caitlin! Thanks! I’ve heard of buttermilk powder…it’s definitely something I need to explore. I hate throwing ingredients out.
jayne
Love a classic cake! I can’t got past a lemon icing so would certainly be adding that! great pics
Jolina
Hi Jayne! Thanks very much 🙂 The lemon glaze is fantastic if I say so myself 🙂 Hope you like the cake as much as we do!
Matt
I don’t use buttermilk nearly enough but definitely will thanks to this lovely recipe.
Jolina
Hi Matt! I bake a lot so a lot of the recipes involve buttermilk which not only gives the cake a slight tang but also makes it moist and wonderful 🙂
Lisa
When I buy buttermilk, I know I’m committed to at least 2 or 3 buttermilk centric dishes – I’ve done everything from chilled soups to biscuits, to pancakes and waffles — now I’m putting pound cake on the list!
Jolina
LOL! I used to be like that! If I buy a carton I have to plan a whole slew of buttermilk recipes 🙂 But I’ve learned to make small batch buttermilk now so all’s good 🙂 Thanks Lisa!
Tina Dawson
That looks ABSOLUTELY perfect! The crust and the moist insides…. urgh! I need to go get me some buttermilk for this cake now…..
Jolina
Thanks very much Tina! I think I may have burnt the outside a little bit actually but it worked out in the end, a slight crunch outside but still very soft and moist inside 🙂 Hope you like it as much as we do!
Rhian Westbury
This is one of my favourite types of cakes, got to love buttermilk x
Jolina
Me too 🙂 There’s just something about pound cakes eh? And buttermilk!
Molly Kumar
There’s nothing like a homemade ‘Classic Buttermilk Pound Cake’ and that Lemon glaze just makes it even more gorgeous n delicious. Thanks for sharing.
Jolina
It’s a classic for a reason 🙂 Thanks Molly!
Liz Mays
This looks great. I love a good pound cake to go with a cup of coffee or tea. This would be yummy!
Jolina
Thanks Liz! I love pound cakes I really do 🙂 They go really well with tea and coffee and even ice cream! And even as base for shortcakes 🙂
Francesca
Oh God this is just dangerous!! I love pound cakes and this is devine!! I use to have my own baking business so I’m well into baking and will definitley be making this, this week!!
Jolina
LOL! Yes, quite dangerous! Eating a whole loaf is a real possibility let me tell you 🙂 Would love to hear about what you think of the recipe Francesca. Thanks!
Michelle
Looks amazing! Pound cakes are my grandma’s favorite! I think I’ll make this for her one of these days. Thanks for sharing!
Jolina
Thanks very much Michelle! Hope you and your grandma like it 🙂
Nicole
This looks so good! The thing that I love most about this is that it would taste good with tons of different fruits. You could also add whip cream or chocolate sauce on top to create a unique dessert! I think I am going to try to make this sometime!
Jolina
Absolutely! It’s a great way to take advantage of all these glorious berries and summer fruits available now 🙂 And whipped cream is a great complement too 🙂 Thanks Nicole! Looking forward to hearing about how it goes.
Dawn
I know what you mean…sometimes I just prefer cake without frosting, especially for breakfast! I always used to have buttermilk leftover and now unless I know I’m going to use the whole carton, I’ll just make my own and there’s no wastage.
This pound cake looks so moist. I love the light lemon glaze. So perfect and not heavy at all. Would love a piece of this right now with my morning coffee 🙂
Jolina
Right? It makes it OK to eat cake for breakfast haha 🙂 And yes, I’ve learned to make my own buttermilk too. Else I plan a whole slew of buttermilk recipes if I end up buying a whole carton! Thanks Dawn. I love this cake as is but Red loves the version with the glaze. Something for everyone! 🙂