To Die for Buttermilk Pound Cake: Golden and Velvety

Ingredients

• 375 g (3 cups)plain flour
• 3 g (½ tsp)baking powder
• 3 g (½ tsp)salt
• 225 g (1 cup)unsalted butter, softened
• 600 g (3 cups)granulated sugar
• 6large eggs, at room temperature
• 240 ml (1 cup)full-fat buttermilk, at room temperature
• 10 ml (2 tsp)vanilla extract
• 6 g (1 tbsp)lemon zest
• 15 ml (1 tbsp)lemon juice

Instructions

1. 1

   Prepare the oven

   Heat the oven to 163°C (325°F). Grease a 10-cup Bundt tin or a 23 × 13 cm (9 × 5 inch) loaf tin with butter and flour, or use baking spray.

2. 2

   Sift dry ingredients

   Sift the flour, baking powder and salt together in a medium bowl, then set aside.

3. 3

   Cream butter and sugar

   Beat the softened butter and granulated sugar at medium-high speed for 3–5 minutes, until pale and fluffy.

4. 4

   Add the eggs

   Beat in the eggs one at a time, mixing well after each addition to keep the batter smooth.

5. 5

   Alternate wet and dry

   Turn the mixer to low. Add one-third of the flour mixture, then half the buttermilk mixed with the vanilla, lemon zest and lemon juice. Repeat, finishing with the last third of the flour mixture. Mix only until no streaks remain.

6. 6

   Fill the tin

   Pour the batter into the prepared tin and smooth the top with a spatula.

7. 7

   Bake until done

   Bake for 80–90 minutes, until the cake pulls away from the sides and a skewer inserted in the centre comes out clean.

8. 8

   Cool the cake

   Leave the cake in the tin for 10–15 minutes, then turn it out onto a wire rack and let it cool completely.

What is buttermilk pound cake?

Pound cake is a classic American-style cake known for its buttery richness and close, tender crumb. This version uses buttermilk for a soft texture, with vanilla and lemon adding a fresh, fragrant note.

The method builds plenty of air into the butter and sugar before the eggs and flour go in. Folding in the dry and wet ingredients in stages helps keep the batter cohesive and the finished cake velvety.

Nutrition and macros by portion

The nutrition label shows one serving as written: 368 calories, 5g protein, 56g carbs, 13g fat.

The flour and sugar provide most of the carbohydrates, while the butter and eggs contribute much of the fat; eggs also provide protein. Pair a slice with fresh fruit or yoghurt for a simple, more balanced plate.

Choose and prepare the ingredients

Room-temperature ingredients: Let the butter, eggs and buttermilk lose their chill before mixing. They combine more readily, which helps the batter stay smooth.

Lemon and vanilla: Zest the lemon before juicing it, and measure both carefully. Together with the vanilla, they give the rich cake a bright, rounded flavour.

Build a light batter

Creaming: Beat the butter and sugar for the full 3–5 minutes, scraping the bowl if needed. The mixture should look pale and fluffy before you add the eggs.

Eggs: Add them individually and beat well after each one. Adding them gradually helps maintain a smooth emulsion rather than a curdled-looking mixture.

Mix in stages

Alternating additions: Keep the mixer on low and add the flour mixture and buttermilk mixture in the stated sequence. Begin and finish with flour, and pause as soon as the last streaks disappear.

Gentle finish: Overmixing after the flour is added can make the crumb less tender. Use a spatula to check the bottom of the bowl for any dry pockets.

Check the bake

Timing: Begin checking towards the end of the 80–90 minute baking window, since ovens and tins can differ. The cake should pull away from the tin's sides.

Doneness: Insert a skewer into the centre; it should come out clean. If wet batter clings to it, continue baking and check again.

Turn out and serve

Cooling: Rest the cake in its tin for 10–15 minutes before turning it out. This gives it a little time to settle while it is still warm enough to release.

Serving: Let it cool completely on a wire rack before slicing. Serve plain, or pair a slice with fresh berries or a spoonful of yoghurt.

Recipe notes & tips

• Grease every groove of a Bundt tin so the cake can release cleanly.
• Use a large bowl to give the butter and sugar room to aerate as they are beaten.
• Measure the flour accurately rather than packing it into the measuring cup.
• Keep the mixer on low once you begin adding flour.
• Use a skewer in the centre to check doneness, not just the cake's colour.
• Wait until the cake has cooled completely before cutting neat slices.

Variations

• Extra lemon: Add a little more lemon zest for a brighter citrus note.
• Almond: Replace some of the vanilla with almond extract for a different aroma.
• Berry side: Serve each slice with fresh berries for a fruity contrast.
• Simple glaze: Drizzle cooled slices with a thin lemon glaze for extra sweetness.
• Loaf tin: Bake the batter in the stated loaf tin instead of a Bundt tin, checking for doneness within the recipe's baking window.

Common mistakes to avoid

• Cold ingredients: Let the butter, eggs and buttermilk come to room temperature before mixing.
• Short creaming: Beat the butter and sugar for 3–5 minutes until pale and fluffy.
• Adding eggs all at once: Beat them in individually, mixing well after each addition.
• Overmixing: Stop as soon as the flour streaks disappear to help keep the crumb tender.
• Turning out too soon: Rest the cake in the tin for 10–15 minutes before inverting it.
• Guessing doneness: Check the centre with a skewer and bake longer if wet batter remains.

How to store

Once completely cool, store the cake in an airtight container at room temperature for up to 3 days. Reheat a slice briefly in the microwave if you prefer it warm.

Frequently asked questions