This Buttermilk Pound Cake proves there is beauty in simplicity. Nothing fancy here: just a golden, buttery cake with a hint of vanilla and just the right amount of sweetness. It’s rich without feeling ostentatious and decadent without being overboard, just as a great pound cake should! Rustic and delicious, Buttermilk Pound Cake doesn’t need anything to brighten up your day besides the plate to serve it on!

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  • 3 cups all-purpose flour, plus more, to taste, for dusting the tube pan
  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • confectioners’ sugar, optional, to taste, for topping
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Step 1 –Preheat the oven to 325 degrees F.

Step 2 –Grease a 10-inch fluted tube pan, and then using the extra flour, lightly dust the pan.

Step 3 –In a large bowl, cream the butter and the sugar until light and fluffy, about 5-7 minutes.

Step 4 –Add the eggs one at a time and beat well after each addition.

Step 5 –Beat in the vanilla.

Step 6 –Combine the remaining 3 cups of the flour and the baking soda in a bowl.

Step 7 –Alternate between adding the flour mixture and the buttermilk to the butter-egg mixture, beating well after each addition.

Step 8 –Pour the batter into the prepared pan.

Step 9 –Bake until a toothpick inserted into the center comes out clean, about 70 minutes.

Step 10 –Let the cake cool in the pan for 15 minutes.

Step 11 –Transfer the cake from the pan to a wire rack to cool completely.

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Step 12 –Dust with the confectioners’ sugar and serve.