Buttermilk Pound Cake
Deliciously moist Buttermilk Pound Cake is buttery & tangy thanks to buttermilk and is lighter than regular poundcake, but still lusciously dense!
Servings: 12 servings
Ingredients
Buttermilk Pound Cake
- 3 cups all-purpose flour
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter softened
- 2 ½ cups granulated sugar
- 5 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk room temperature
- Nonstick baking spray with flour
Instructions
- Preheat oven to 325°F. Set aside a 12-cup bundt pan—you’ll grease and flour this later.
- In a medium bowl, whisk together flour, cardamom, salt, and baking soda.
- With a hand mixer in a large bowl or a stand mixer, beat together butter and sugar until fluffy. Beat in one egg at a time. Stir in vanilla. Setting the mixer to low, gradually alternate stirring in increments of the flour mixture and buttermilk.
- Grease the inside of the bundt pan and dust with flour, or spray with nonstick baking spray with flour. Bake for 70-80 minutes, until the cake pulls away from the sides of the pan and a toothpick inserted into the center comes out clean. Mine took 70 minutes.
- Cool in pan for 15 minutes. Using oven mitts to hold the hot bundt pan, place a cooling rack over the pan opening and invert. Gently tap the sides of the pan to loosen the cake. Cool completely on a cooling rack, then slice. Garnish with a dusting of powdered sugar and fresh fruit.
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