Buttermilk Pound Cake Classic (Print-Friendly Version)
Understated, dense cake with buttermilk tang, buttery texture, and beautiful crumb—ideal paired with berries.
# Ingredients:
→ Cake Batter
01 -
375 grams all-purpose flour
02 -
2 grams baking soda
03 -
2 grams salt
04 -
227 grams unsalted butter, softened
05 -
550 grams granulated sugar
06 -
4 large eggs
07 -
15 milliliters vanilla extract
08 -
2.5 milliliters almond extract (optional)
09 -
315 milliliters buttermilk
→ Optional Topping
10 -
Powdered sugar, for dusting
# Steps:
01 -
Preheat the oven to 165°C. Grease a 25-centimetre bundt pan thoroughly with non-stick baking spray or coat it with butter and flour. Set aside.
02 -
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
03 -
In the bowl of a stand mixer or using a hand mixer, beat the softened butter and granulated sugar until light and fluffy.
04 -
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and, if using, the almond extract.
05 -
Alternately add the dry flour mixture and the buttermilk to the batter, beginning and ending with the flour. Mix just until the batter is combined; do not overmix.
06 -
Pour the batter evenly into the prepared bundt pan. Bake on the middle oven rack for 55 to 65 minutes, until a toothpick inserted in the centre emerges clean or with a few moist crumbs. If the surface browns too quickly, tent with foil halfway through baking.
07 -
Allow the cake to cool completely in the bundt pan. Once cooled, carefully invert onto a cake plate.
08 -
Slice the cake and serve as desired. Optionally, dust with powdered sugar or accompany with fresh berries.
# Notes & Tips:
01 -
For enhanced flavour and a more moist texture, prepare the cake a day in advance; storage overnight improves its taste.
02 -
Store the cooled cake in an airtight container at room temperature for up to one week.
03 -
To freeze, wrap the cake or individual slices securely in plastic wrap and a layer of foil; store frozen for up to three months.