Elevate this timeless classic with the addition of buttermilk.
Classics are classics for a reason. The little black dress, the arc of a good love story in a novel or movie, and a recipe like pound cake are all great examples of things that work based on history and human experience. Pound cake has been around since the 18th century and gets its name from the original measurements for the recipe: a pound of sugar, flour, eggs, and butter. For afternoon tea, dessert, or even breakfast, pound cake is a lovely choice, and the core of the recipe has become a classic.
While pound cake itself is a classic, the recipe has evolved in some of the ingredients, processes, and equipment developed since the 18th century. For instance, before the introduction of baking powder and electric mixers, the way to get a pound cake to rise was by creaming the entire pound of butter with the sugar just exactly right, all by hand. That’s a workout, and not necessarily foolproof! Personally, I am very grateful for my stand mixer and all the modern conveniences.
You will love buttermilk pound cake because it uses simple ingredients and turns out an absolutely delicious cake. The sweetness and richness you expect from a pound cake are the first things you notice when taking a bite, and then there’s a little welcome tang in the aftertaste. It’s subtle and rounds out the characteristic sweetness. That tang is from the added buttermilk, which also helps to create the tender, velvety texture. While buttermilk pound cake is dense, it is never dry. Enjoy it plain or with any number of toppings (keep scrolling down for ideas).
Why buttermilk?
Buttermilk is a great addition to pound cake and other baked goods because of the way it interacts with the flour. The acidity in the buttermilk breaks down the gluten, which means you get a more tender crumb. That acidity also gives the sweetness a bit of a tang, which deepens the overall flavor. Sour cream can also work the same way in a pound cake, but I prefer buttermilk’s slightly more subtle flavor. No buttermilk on hand? You can make a substitute by pouring a tablespoon of lemon juice into a 1-cup measuring cup. Fill the rest with regular milk, stir, and let it sit for about 10-15 minutes.
How do I store leftovers?
In a cake dome or other airtight container, buttermilk pound cake will stay fresh for up to 2-3 days at room temperature. If you’d like to store it past a few days, consider freezing leftovers. Wrap the cake in plastic wrap, then foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour before serving.
Serving suggestions
Buttermilk pound cake is excellent served plain. Especially when baked in a traditional Bundt pan, the slices are perfectly molded and shaped, and the taste is rich and satisfying. To dress up your pound cake, you have several options. Macerated Strawberries are an easy, fresh addition to this cake. Where there are berries, there is often cream, as well. You can add a dollop of homemade Whipped Cream to your berries and cake if desired. Alternatively, you can sprinkle the top of the cake with powdered sugar or drizzle it with a glaze. Vanilla Glaze or Lemon Glaze are both solid choices.
Buttermilk Pound Cake
Ingredients
- 8 ounces unsalted butter, softened
- 1/4 cup brown sugar
- 1 3/4 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- A pinch kosher salt
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
Instructions
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture alternately with buttermilk, starting and ending with the flour mixture.
- Stir in the vanilla extract.
- Pour the batter into a greased and floured 10-inch tube pan. Bake at 325°F for about 60 minutes or until a toothpick inserted into the center comes out clean.
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