Buttermilk Pound Cake
A versatile buttermilk pound cake that can be enjoyed plain with powdered sugar or as a foundation for various dessert sauces and fresh berries.
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Instructions
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Preheat oven to 325 F.
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Generously butter and flour a 10-inch tube or Bundt cake pan.
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Beat butter and sugar with an electric mixer for about 4 minutes until light and fluffy.
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Add eggs one at a time, blending after each; then mix in vanilla and almond extracts.
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Whisk together flour, salt, and soda in a separate bowl.
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Alternately add the dry mixture (in thirds) and buttermilk (in halves) to the wet ingredients, blending well after each addition.
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Spoon batter into the prepared pan. Bake for 85 to 90 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cake in the pan for 10 minutes, then invert it onto a cooling rack to cool completely.
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Sift confectioners' sugar over the cooled cake, or serve with fruit or lemon sauce.