
Buttermilk pound cake is the perfect classic dessert to bring to family gatherings or just to enjoy with a cup of coffee on the weekend. Its tender crumb and rich buttery flavor come together beautifully thanks to a touch of tangy buttermilk and a hint of lemon for brightness.
I tried this for a holiday brunch years ago and my whole family was instantly hooked. Now it is the most requested special occasion cake in my home.
Ingredients
- All-purpose flour: gives the cake structure Look for unbleached flour for best texture
- Salt: balances sweetness and enhances flavors Use fine sea salt if you can
- Baking soda: helps the pound cake rise Look for a fresh box for the best lift
- White sugar: gives sweetness and contributes to the perfect crumb Make sure your sugar is free from clumps
- Butter: softened to room temperature for a smooth rich batter Use real unsalted butter for best results
- Large eggs: help bind and add moisture Use fresh eggs from a reliable source
- Lemon extract: brings subtle brightness and a fresh finish Pure extract works best for flavor
- Vanilla extract: adds warmth and classic aroma Real vanilla gives a deeper taste
- Buttermilk: is the secret to a soft moist texture Choose full-fat buttermilk for richest results
Step-by-Step Instructions
- Preheat and Prepare the Pan:
- Set your oven to three hundred twenty five degrees Fahrenheit and thoroughly grease a nine or ten inch tube pan Get into every groove to ensure the cake releases perfectly
- Mix the Dry Ingredients:
- In a medium bowl whisk together the flour salt and baking soda Mix for at least one minute to distribute everything evenly which helps with the final crumb
- Cream Sugar and Butter:
- In a large bowl beat sugar and softened butter together using an electric mixer Set the mixer to medium and let it run a full five to seven minutes The mixture should look pale and fluffy That air will make your pound cake rise beautifully
- Incorporate Eggs and Extracts:
- Add eggs one by one beating well after each so the batter never looks streaky Stir in both lemon and vanilla extract until they disappear into the mixture
- Combine Wet and Dry With Buttermilk:
- Start adding your dry ingredients to the butter mixture in three portions alternating with buttermilk Pour in a little flour mix gently then add some buttermilk and repeat Keep everything gentle to avoid overmixing Briefly beat after the last addition for a smooth batter
- Pour and Smooth the Batter:
- Spoon the thick batter into your prepared tube pan Carefully spread it evenly with a spatula making sure there are no air pockets
- Bake:
- Place the pan on the middle rack and bake about ninety minutes The top should be golden and the sides of the cake will start to pull away from the pan Try not to open the oven for at least the first hour to avoid sinking
- Cool and Remove:
- Let the cake cool in the pan for ten minutes This helps it firm up and release easily Turn it out onto a wire rack and let it cool completely before slicing

My favorite part is the irresistible golden crust formed on the outside This recipe always reminds me of Sunday afternoons in my grandmother’s kitchen where we would sneak just one more warm slice before dinner
Storage Tips
Wrap your cooled pound cake tightly in plastic or place in an airtight container It will keep well at room temperature for up to three days If you want it to last longer refrigerate for up to one week or freeze slices for up to two months For best flavor let chilled cake come to room temperature before serving
Ingredient Substitutions
No buttermilk on hand Try mixing whole milk with a splash of lemon juice and let it stand for five minutes If you run out of lemon extract use extra vanilla for a more traditional flavor A high quality plant based butter can work if you need a dairy free version though the crumb will be a little different

Serving Suggestions
Serve this pound cake plain with a dusting of powdered sugar or drizzle with a simple lemon glaze Fresh berries or stewed fruit make an elegant topping Whipped cream or a scoop of vanilla ice cream turn it into a rich special dessert I also love it lightly toasted the next day
Cultural and Historical Context
Pound cake originated in Europe with simple ratios a pound each of flour butter sugar and eggs American versions evolved to include milk or buttermilk for tenderness Generations have brought it to community gatherings church potlucks and holiday tables for its dependability and nostalgic flavor
Frequently Asked Questions About Recipes
- → What does buttermilk add to this cake?
Buttermilk brings a gentle tang and extra moisture to the batter, making the crumb soft and tender with a light, rich flavor.
- → Can other extracts be used instead of lemon or vanilla?
Certainly. Almond or orange extract offer delicious alternatives, allowing you to vary the flavor profile to your taste.
- → How do I keep the cake from sticking to the pan?
Grease the tube pan very thoroughly, covering every surface, to ensure the cake releases easily after cooling slightly.
- → Why is it important not to open the oven door early?
Opening the oven too soon can cause the cake to collapse by disrupting the rise and affecting even baking.
- → What is the best way to serve this cake?
Enjoy slices plain, with a sprinkle of powdered sugar, topped with berries, or alongside a dollop of whipped cream.