Description
This classic Buttermilk Pound Cake is dense, moist, and rich with a subtle tang from the buttermilk. Perfectly baked in a Bundt pan, it features a tender crumb with hints of vanilla and almond extracts, making it an ideal dessert or afternoon treat.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup buttermilk (at room temperature)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F. Grease a 10-cup Bundt pan thoroughly with butter and dust with flour or use a baking spray with flour to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a mixer on medium speed, beat the softened butter and granulated sugar until the mixture becomes very light, fluffy, and noticeably lighter in color, which should take approximately 3 to 5 minutes.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing. Then mix in the vanilla and almond extracts.
- Combine Flour and Buttermilk: With the mixer on low speed, alternate adding the flour mixture in three parts and the buttermilk in two parts, starting and ending with the flour mixture. Mix just until combined to maintain a thick and silky batter.
- Pour Batter and Bake: Transfer the batter into the prepared Bundt pan and smooth the top evenly. Bake in the preheated oven for 60 to 70 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack and let it cool completely before serving.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for better mixing and texture.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Test cake doneness by inserting a toothpick in the center; a few moist crumbs are okay but no wet batter.
- Let the cake cool completely to prevent it from breaking when unmolding and slicing.
- Store leftover cake in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
