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.
Krysten
I never know what to do with all of the left over buttermilk either.
Seriously, why don’t they sell them in smaller containers??
This looks delicious! I can’t wait to try it next time I have a plethora of buttermilk! 😛
Jolina
Right?? I thought I was the only one wondering about that haha 🙂 Thanks Krysten. Happy Sunday!
Tescha
Looks at that this :). Awesome pictures too. Ingredients arr easy to find which make this a bonus. Will try the recipe real soon 🙂
Jolina
Thanks Tescha 🙂 That’s what’s really great about simple cakes – simple ingredients, often things already in your pantry! Let me know how it goes.
Lizelle Cruz
I really love anything with buttermilk so thank you for sharing this! I have something new to try
Jolina
Buttermilk lends a very unique (and delicious!) taste to food doesn’t it? 🙂 Thanks Lizelle! Hope you like the cake!
Sandra
Actually I had to find a cake flavor for the birthday of a friend and thanks to you I think I found one ! it look delicious 😉 Tks
Jolina
That’s lovely! Hope your friend likes it 🙂 Thanks Sandra!
Hannah
This sounds like a great recipe and a great way to use up buttermilk if I’ve bought it for pancakes!
Jolina
Heck yes! That’s the main reason I made it the first time 🙂 Hope you try it. Thanks Hannah!
Ana
Buttermilk cake looks so yum and perfect treat with coffee. Thanks for sharing the recipe with us!
Jolina
Yes! Perfect with coffee, tea, hot chocolate…water haha! 🙂 You’re very welcome Ana! Thanks for stopping by.
Anna
This looks so delicious! I love buttermilk pound cake so you are so speaking my language here! Saving this for this weekend!
Jolina
Awesome! Hope you like it 🙂 Would love to hear how it goes! Thanks Anna!
Marsha
I’m not much of a baker but I do love a good pound cake! This recipe looks easy enough for me to try!
Jolina
Hi Marsha! Absolutely. I’m sure you’ll do great 🙂 Let me know how it goes!
Christine
I’m literally drooling over here! Ok…maybe not literally…but emotionally? Is that weird? Anyway, this seriously looks delicious and I wish I had some right in front of me!
Jolina
Hi Christine! Literally is OK too lol! 🙂 Thanks very much!
Liz
Mmmmmmmm, this recipe reminds me of the buttermilk sitting in my fridge right now…I’m in a buttermilk cycle of deja vu every few weeks! You know, I never thought of just making an enormous batch of pancakes and freezing, but that’s pretty much the smartest thing I’ve ever heard. OR….like 5 of these cakes. Love that beautiful lemony color!
Jolina
Hi Liz! Thanks! We are practically addicted to pancake freezing haha. The leftover pancakes stay fluffy too 🙂 Though 5 cakes are not a bad idea AT ALL 🙂
Ivan Jose
That looks absolutely lovely! It must smell so nice, too. Hmmnnn…I think this would be great with afternoon tea or a hot black coffee.
Jolina
Hi Ivan! Thanks! And yes your kitchen would smell wonderful while this is baking 🙂 And yes it’s great with tea or coffee. Hope you get to try the recipe!
Nicole Goodrum
This sounds great! I’m not much of a baker but now I want to try this. Thanks for sharing!
Jolina
Thanks Nicole! I’m sure you’ll do great 🙂
Melanie
I don’t think I’ve ever tried buttermilk pound cake but I love buttermilk pie:) definitely giving this one a try
Jolina
Now buttermilk pie has been on my to-do list for-ever 🙂 Will definitely need to do that soon. Thanks Melanie!
Laura
Cake is my downfall!!!! This looks AMAZING!
Jolina
LOL! That doesn’t sound too bad 🙂 Thanks very much Laura!
Ana
I have never tried a buttermilk pound cake but I imagine that it will be moist and perfect with a cup of tea as well!
Jolina
Hi Ana! Yes it is great with tea 🙂 And I love that it’s not weighed down with frosting. Hope you can try it soon!