Buttermilk Pound Cake is a classic dessert that has stood the test of time, beloved for its rich flavor and buttery cake texture. This recipe is special because it incorporates buttermilk, which not only enhances the cake's moistness but also adds a subtle tang that beautifully balances the sweetness.
Ingredients
Scale:
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup buttermilk
2 teaspoons pure vanilla extract
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a tube pan.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 4-5 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Make sure to scrape down the sides of the bowl to incorporate all ingredients.
Mix in the vanilla extract until well combined.
Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined—do not overmix.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
