Buttermilk Pound Cake is one of those recipes I turn to when I want something dependable and delicious without much fuss. The buttermilk keeps the texture moist and tender, while the lemon extract adds a subtle brightness that balances the richness of the butter. You do not need fancy equipment or hard to find ingredients. Just mix, pour, and bake.
The result is a golden loaf with a fine crumb that slices beautifully and tastes even better the next day. I appreciate how forgiving this recipe is, especially when you are baking for a crowd or trying to fill the cookie jar.
About the Recipe
This recipe is worth trying because it uses buttermilk to create a soft, moist crumb that stays fresh for days. The combination of lemon extract and vanilla gives the cake a light, aromatic flavor without overwhelming sweetness. Because it makes two loaves, you have flexibility. Serve one fresh and wrap the other for later, or bring both to a potluck.
The ingredients are pantry staples, and the method is straightforward enough for beginners. The batter comes together quickly, and the baking time is manageable even on a busy afternoon.
Why you will love this recipe
The texture is what really stands out here. Buttermilk adds a slight tang and keeps the crumb tender without being heavy. The lemon extract brightens each bite, and the vanilla rounds out the flavor so it does not taste flat. I often bake this on Sunday afternoons because the house smells wonderful while it is in the oven.
Because you get two loaves, you can experiment with different garnishes or serve one plain and dress up the other with fresh strawberries. The cake slices cleanly, making it easy to pack for lunches or wrap as a gift. It also toasts nicely the next day if you want a warm slice with your morning coffee.
Buttermilk Pound Cake
Cooking Tips
Make sure your butter is truly softened before you start. Cold butter will not cream properly with the sugar, and your cake may turn out dense. When you alternate adding the flour mixture and buttermilk, begin and end with the flour. This helps the batter stay smooth and prevents curdling.
Do not overmix once you add the flour, or you risk a tough crumb. I always check the loaves at 35 minutes with a wooden pick, since oven temperatures can vary. If the tops brown too quickly, tent them loosely with foil for the last few minutes of baking.
Serving and Storing Suggestions
This recipe makes two loaves and serves about 16 slices total. Prep time is around 15 minutes, and baking takes 35 to 40 minutes. Serve the cake plain, dusted with powdered sugar, or topped with fresh strawberry slices and a bit of citrus zest. Store cooled loaves wrapped tightly in plastic wrap at room temperature for up to four days.
For longer storage, wrap each loaf in plastic and then foil, and freeze for up to three months. Thaw at room temperature before slicing.
Similar Recipes
- Classic Vanilla Pound Cake
- Lemon Yogurt Loaf
- Sour Cream Butter Cake
- Almond Buttermilk Cake
- Orange Zest Tea Cake
Nutrient Benefits
Buttermilk provides calcium and probiotics that support digestion and bone health. Eggs contribute protein and essential vitamins like B12 and D. Butter offers fat soluble vitamins, including A and E, which help with nutrient absorption. Lemon extract adds a touch of citrus flavor without extra sugar.
While this is a treat rather than a health food, using real ingredients means you know exactly what goes into each slice. Enjoying a piece alongside fresh fruit or a handful of nuts can round out the snack with extra fiber and nutrients.
Buttermilk Pound Cake
Ingredients
- 3 cups All-Purpose Flour (sifted)
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Butter (softened)
- 2 cups Sugar (superfine)
- 2 Eggs
- 1 tsp Vanilla
- 1 tsp Lemon Extract
- 1 cup Buttermilk
- Strawberry Slices for garnish (optional)
- Lemon or Orange Zest for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- Grease and flour 2 loaf pans.
- Combine sifted flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl, beat together softened butter and superfine sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Blend in vanilla and lemon extract.
- Add the flour mixture alternately with buttermilk, beating well after each addition.
- Pour the batter evenly into the prepared pans.
- Bake for 35 to 40 minutes or until a wooden pick inserted in the centre comes out clean.
- Cool loaves in pans on wire racks for 10 minutes.
- Loosen edges and remove to racks to cool completely.
- Garnish with strawberry slices or citrus zest if desired.
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Frequently Asked Questions
Can I use regular milk instead of buttermilk?
You can make a substitute by adding one tablespoon of lemon juice or white vinegar to one cup of regular milk. Let it sit for five minutes before using. The acidity helps activate the baking soda and keeps the texture tender.
Why did my cake turn out dense?
Overmixing the batter after adding the flour can develop too much gluten and make the cake heavy. Also, check that your baking powder and baking soda are fresh, as expired leavening agents will not provide enough lift.
Can I bake this in a bundt pan instead of loaf pans?
Yes, you can use a 10 inch bundt pan. Grease and flour it well, then bake for 50 to 60 minutes. Check with a wooden pick to make sure the center is fully baked before removing it from the oven.
How do I keep the cake from sticking to the pan?
Grease the pans thoroughly with butter or nonstick spray, then dust with flour. Tap out any excess flour before pouring in the batter. Let the loaves cool in the pans for 10 minutes before turning them out onto a wire rack.
Can I add other flavors or mix ins?
You can fold in fresh blueberries, chopped nuts, or a handful of chocolate chips at the end of mixing. Just be gentle so you do not deflate the batter. Keep in mind that wet ingredients like berries may add a few extra minutes to the baking time.
