Buttermilk Pound Cake

Total Time:
1 hr 50 min
Prep:
30 min
Inactive:
20 min
Cook:
1 hr

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon
  • 16 ounces cake flour, plus 2 tablespoons
  • 16 ounces sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 cup whole buttermilk, room temperature
Directions

Arrange a rack in the middle of the oven and heat to 375 degrees F.

Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.

Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.

With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.

Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.

Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack for 10 minutes longer. Store the cake on the rack covered with a tea towel for up to 3 days.


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4.2 43
I've always thought of pound cake as a heavy, dry, dense loaf with minimal flavor, and I've never been interested in making one. But I had buttermilk to use up, and I figured if anyone could make pound cake worth the calories it would be the folks at Good Eats. The cake flour is genius in this; my cake came out soft, moist, fluffy, and buttery-good! I am a pound cake convert . item not reviewed by moderator and published
I was looking for a good pound cake to use for a wedding cake and after testing this one I'm pretty sure I've found it. I measured the batter before I baked it so I would know how many batches I would need, and in case anyone else wants to know the recipe made about 7 1/2 cups of batter when I made it, and I did measure by weight. item not reviewed by moderator and published
It would be better to have cup measurements not everyone has a scale I had to cook it much longer and at the bottom of the cake it looked as though it wasn't baked. I timed everything. But it might have been not measuring the cake flour. I did it by cups not a scale item not reviewed by moderator and published
As one earlier commented, it is a great way to use leftover buttermilk. But I had the same problem, I baked it at 375 for about 20 minutes when I checked it and it was already so brown. I reduced heat to 325 and continued baking. Should have read review. But still it's the best pound cake I believe I have ever made or eaten. item not reviewed by moderator and published
Amazing way to use up some buttermilk before it goes bad...it was great to be able to use my recently acquired kitchen scale too. The cake was moist and didn't have the expected tangy flavor...the kid loves taking this with them as a snack to camp, way better than a Lil Debbie : item not reviewed by moderator and published
Every oven is different. If the recipe calls to bake at 375 you may need to bake at 350 test how your oven works. If they tell you to weigh the ingredients then by all means weigh them. Cup measurement is different from scale measurement, don't over work the flour that will cause your cake to be hard and too dense, beating your flour for more than 3 min can ruin your cake. All of your ingredients must be at room temp (not straight out of the refrigerator this recipe is the best.... item not reviewed by moderator and published
This cake is great. item not reviewed by moderator and published
I loved it sooo good!!!! better with the glaze item not reviewed by moderator and published
This cake is fabulous like the other writer said if you don't follow the directions correctly don't blame the recipe. Also invest in a food thermometer. All ovens are not calibrated the same. 210 degrees is a perfect cake . I made it in several vessels and they all were perfection! YUM! item not reviewed by moderator and published
I posted a poor review prior but tried this again, this time WEIGHING the ingredients. This cake is FABULOUS. Not too sweet, very compact, tons of flavor. If the reason it doesn't turn out is because of measuring the ingredients incorrectly, don't fault the recipe. Now I want to eat this! item not reviewed by moderator and published
DON'T BAKE THIS CAKE!! This recipe was terrible. I read all the reviews and followed suggestions that made sense. Still the cake was awful. It took two hours to bake (tube pan and still was not done inside. I couldn't bake it any longer because the outside was burning. At first I thought the taste was good, but then realized it was very eggy. It was a complete waste of ingredients. item not reviewed by moderator and published
Awesome cake: dense, moist and delicious. The buttermilk gives a great flavor and keeps the cake from being as oppressively heavy as traditional pound cakes. I recommend adding some honey and a drop of almond extract, and baking it at 325ยบ instead of 375. item not reviewed by moderator and published
The cake was a disaster. Only used 2 cups of flour--I mixed for 6 min but cake didn't rise--one big blob plus it stuck to the bundt pan and broke in half so I threw it all away. item not reviewed by moderator and published
This makes a very heavy cake, which I guess is what its supposed to be. The flavor grew on me a little more with each piece. I added a chocolate ganache to the top which made it a little more interesting. Then I wanted chocolate pound cake.....so of course I found plenty of recipes on this site. item not reviewed by moderator and published
Delicious item not reviewed by moderator and published
I was very tasty. I agree with a lot of previous comments about it not cooking through after the a lotted 40 mins. It turned out darker than I wanted I plan on adding an icing layer on top and that should take the attention away from it :-)...think the 125 degree temp for a start point is a good suggestion will try that next time. item not reviewed by moderator and published
I just made this. I agree that the flavor is wonderful - but I think the next time I make it I will leave it in longer than the alloted 40 minutes. I did 2 loaf pans, and mine is very dense and looks as if it's not cooked through. Ate it anyway as part of strawberry shortcake. item not reviewed by moderator and published
This came out with a wonderful flavor and of course the classic, dense and slightly moist texture of a good pound cake. I would highly suggest separating it into 2 cake pans, and baking at 325 F. I baked mine in one bundt pan at 350 F for the first hour and it looked done outside before cooking the middle. I turned it down to 325 F and it still took nearly 45 more minutes. It was popular with everyone who tried it. It came out only a smidge darker on top than I would have liked, but I think it would have been absolutely perfect if I had started at 325. item not reviewed by moderator and published
I found this cake to be qutie tasty;however, I was looking for the more drier caky traditional type pound cake. As I looked at the last review of this recipe the person said that they used 3 cups of flour and 2 cups of sugar but the flour and sugar measures were the same, 2 cups. Maybe if I had made that mistake I would have liked it more. My children thought otherwise and absolutely devoured it! item not reviewed by moderator and published
This cake is great. I don't have a foodscale and looked up the estimated the measurements according the amounts noted (3 cups cake flour and 2 cups sugar). I also used some old milk instead of buttermilk and added a splash of Myers Dark rum to add to the nutty taste. I will be making this again this weekend when we have company over item not reviewed by moderator and published
I tried this recipe because I had leftover buttermilk and I have to say that it turned out lovely. I used smaller pans and everything tasted great but the cooking times were almost twice as long as called for. I definitely recommend this! item not reviewed by moderator and published
This pound cake is super easy and super delicious! By far the best pound cake I've ever had. I can't believe how moist it is. Follow the directions carefully. The key to making this cake successful is making sure to cream the butter and sugar for 6 minutes. Don't skip this step! I used regular ol' all purpose flour instead of cake flour and it was perfect. item not reviewed by moderator and published
I'm a huge pound cake fan. I love pound cake. This cake was soooo delicious that the cake could not cool fast enough before my family cut the cake. If you follow the directions as stated the cake will come out prefect. The only problem I had was I didn't let it cool enough before I turned it from the pan. I baked it in a bunt pan when the cake was removed from the pan it had dark and light streaks from where the cake stuck to the pan. I will make again, this time I will put a sour cream glaze on it since my family love glaze on there pound cake. I used the gourmetsleuth.com for the conversions from ounces to cups. Happy Baking :) item not reviewed by moderator and published
pay attention to the following: you need to mix it for the 6 minutes!! that is how you get the air into the cake since there is no baking soda or powder. and weigh your flour and sugar and you will be gold. lovely, moist, and wonderful with a lemon glaze. item not reviewed by moderator and published
I've been baking for over 40 years. I followed the directions and measurements and this is one of the best pound cakes I have ever made or eaten. item not reviewed by moderator and published
so i made this recipe because I had purchased buttermilk for another recipe and wanted to use up the remainder. I followed the 4 cup flour and 2.5 cup of sugar....if you follow the recipe mixing times, this measurement works really well. After an hour the consistency of the cake was ok, crisp on the outside but the overpowering flavor of the buttermilk gave the pound cake an off taste which resulted in me throwing the whole batch away. :-( item not reviewed by moderator and published
help can some one tell me what is the measurement of a stick of butter thanks cannot rate until i make it it looks good item not reviewed by moderator and published
I tried making this recipe by adjusting it to some of the reviews I read about how 2 cups of cake flour wasn't enough, and that you should use 4 instead...BIG mistake! It was WAY too much batter even using a bread loaf pan 11 1/2 in. long, after 1 hour, the sides were dark brown and the middle was soupy and uncooked and when I tried to take it out of the oven, my pan collapsed and half of the uncooked batter spilled all inside my oven , it was ruined! Even the parts that were baked just tasted like there was way too much flour in it! I learned my lesson, people's reviews aren't always the best thing to follow, I'll follow the actual recipe next time! item not reviewed by moderator and published
Ok, kids. The reason all the people who tried to convert lbs to oz had terrible cakes is probably because they were trying to convert lbs to oz but using the volumetric measurement of an ounce instead of the mass ounce, which are TOTALLY different things. If you do the conversion calculations CORRECTLY you can still make an awesome pound cake without having to buy a food scale (as I did with total and utter success). For anyone trying this, you use about 4 cups of cake flour and about 2.25 cups of sugar. Usually on the boxes of cake flour/sugar they will tell the weight, the number of servings sizes, and the volume of each serving size (ie, in cups). It just takes a little math to figure out the rest of it. item not reviewed by moderator and published
Like other commenters I used cups of flour vs oz and regular flour vs cake flour-not as dense as I like a pound cake but a nice change--brown crunchy edges, more spongy texture inside. I plan to toast it and add whipped cream, fresh strawberries so it will probably do fine. item not reviewed by moderator and published
Unfortunately, those reviewers who used 2 cups of cake flour used about half of the amount called for in the recipe. AP flour, by the way, weighs about 5 oz per cup. I have been trying to find the perfect pound cake recipe for years. My search is finally over. This cake was moist and delicious. item not reviewed by moderator and published
If a recipe calls for weighing then you MUST weigh. To change something and then complain that it didn't turn out well is unreasonable. This recipe is moist and delicious. item not reviewed by moderator and published
This is hands down the best pound cake I have ever put in my mouth. I can't imagine what the full fat version would be like. All I know is, when I tasted this one.....I couldn't eve believe I'd made a cake that tasted like that. It was amazing. I followed the recipe exactly. If a recipe calls for ounces, it's clear that you need to weigh. item not reviewed by moderator and published
Any fan of Alton or "Good Eats" knows he methodically measures stuff by weight when baking. If you've seen this episode, then you know he uses a scale. I like Alton and the show so much, I bought a kitchen scale specifically for this recipe. I went to 4 stores here in Anchorage before I found the one he recommends in his book, but I got it. It was so worth it, too. This pound cake is professional quality. I take it to work from time to time and get accused of buying it not making it from scratch every time. I do, however, make two small additions: I add the zest from two lemons and I ice the cake (bundt style) with a lemon buttermilk icing from another recipe I have. It's amazing, just like all of Alton's stuff. item not reviewed by moderator and published
Even the batter tasted like sheer heaven! Hey, who doesn't lick the beaters? LOL item not reviewed by moderator and published
I made this cake in a bunt pan last Sunday for a family dinner. Now my family is famous for vague comments, such as "it's good", and yet they crowed about this cake. "It's good enough to be professional" was one of the many compliments I received. I'd made a coffee glaze and marscapone cheese cream to serve with it, but really it needed no accompaniment but coffee. You are going to love with cake! item not reviewed by moderator and published
I Had lots of buttermilk left to use and found this recipe. My husband loves pound cake so i thought i would give it a try. This is the best pound cake i have ever made and i do a lot of baking. soooooo moist and tasty. Thanks for this recipe i will be making it again soon item not reviewed by moderator and published
I wanted to make this cake after watching Alton Brown put this together on Food Network and also I miss the madeira cake which is very similar to pound cake in England. I followed it to a T and it turned out great. I also realised after watching Alton how important it is to cream the butter and sugar well. item not reviewed by moderator and published
This is the best pound cake I have ever baked. Thank you Mr. Brown. My kids and I just love you. item not reviewed by moderator and published
This is the first cake I've ever baked from scratch. It came out great. I ended up using a tart pan because thats all I had (I cut the recipe in 1/2). Remember you need a scale to do this recipe! 16oz of flour is not 2 cups! Flour is not very dense and 16oz should be much more than 2 cups item not reviewed by moderator and published
Well, I had high hopes but it was a disaster. I followed the recipe to a "T" except I don't have a scale so had to convert my flour and sugar from 16oz to 2 cups. I believe the flour must have been way off because I ended up with a nicely browned exterior but a dense eggy custard type interior. What a waste of ingredients. I'm sticking to my grandma's recipe - it's never failed me. item not reviewed by moderator and published
To null/Mr Jenkins on 10/26 I watched this episode twice yesterday, as far as no BP or BS, he explained the chemistry aspect of the recipe and no need for those ingredients naased on following the prescribed time in mixing the batter and all related steps. You know how he goes about breaking everything down to the science. He says, and baked with out leveaning and it turned out perfect. Again its critical to follow the steps and times of the recipe though. GL. item not reviewed by moderator and published
I have made many pound cakes in the last 5 years amd every one have included baking powder and or baking soda. Just wondering why yours in both do not include the powder or soda. I really enjoy the good eats program, VERY informative Jim Jenkins 29110 dardanella #3 Livonia, mi. 48152 goblue185@gmail.com item not reviewed by moderator and published
8 ounces are in a cup item not reviewed by moderator and published
No, 8 oz of water in a liquid cup. The weight of a 1-cup dry measure depends on the material in the cup. I promise, 1-cup of ball bearings does not weigh the same as 1-cup of feathers. AP flour is approx. 4 oz per cup. item not reviewed by moderator and published
If a person does much baking at all, a scale is essential. item not reviewed by moderator and published
Please don't rate the recipe if you haven't made it yet. Google is a great thing, but if for some strange reason you can't access Google, a stick of butter is 4 ounces/8 tablespoons/1/2 cup. item not reviewed by moderator and published

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