Buttermilk Pound Cake

Published 06/19/2016

Not the heavy traditional pound cake, but a lighter buttery vanilla version that goes well with fresh summer fruit.


  • 2 cup all purpose flour (240 grams)
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cup granulated sugar
  • 3 eggs, at room temperature
  • 1 TBS pure vanilla extract
  • 3/4 cup low-fat buttermilk
  • 1/2 tsp. butter-flavored extract (optional)


  1. Preheat oven 325 degrees F. Spray a non-stick bundt pan (10 cup) with cooking spray with flour (such as Baker's Joy).
  2. In a medium bowl, combine the flour, baking powder, and salt with a whisk, Set aside.
  3. In a large bowl, beat the butter with an electric mixer 3 - 5 minutes, or until it turns light yellow and becomes fluffy. Add in the granulated sugar and beat an additional 5 minutes until very light and fluffy. Add in eggs, one at a time, beating until just incorporated after each addition. Add in vanilla extract and butter-flavored extract (if using) and mix until just incorporated.
  4. Alternately mix in flour mixture and buttermilk, starting with flour and ending with buttermilk until just combined.
  5. Pour into prepared pan and smooth out top.
  6. Bake for 50 - 60 minutes, or until golden brown and cake tester inserted into center comes out cleanly. Cool in pan for 10 minutes, then invert onto cake pan and cool completely before serving.

Yield: 10 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 01 hrs. 00 mins.

Total time: 1 hrs. 10 mins.

Tags: cake, dessert, vanilla, butter, pound cake, recipe, baking