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4.5 from 8 votes

Vanilla Buttermilk Pound Cake

This classic Southern pound cake is a summer tradition. Rich, moist, buttery with the most tender crumb thanks to addition of tangy buttermilk. This elegant summertime staple will surely be the star of the show.
Prep Time20 mins
Cook Time1 hr
Resting Time10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: old fashioned recipes, pound cake, pound cake recipes
Servings: 12
Calories: 406kcal


  • Stand Mixer


  • 1 Cup unsalted butter, softened 2 sticks
  • 2 Cups granulated sugar
  • 4 eggs large
  • 1 Cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 3 Cups sifted all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt


To make the cake

  • Preheat oven to 350 degrees F. Generously spray a 10-inch tube pan with baking spray with flour.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and granulated sugar at medium speed for 5 minutes until light and fluffy, stopping to scape down the sides of the bowl.
  • Add eggs, one at a time, mixing well between each addition
  • Add vanilla extract
  • In a large bowl, sift together flour, baking powder, baking soda and salt. Sift again
  • Add flour mixture alternatively with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Be sure not to over mix!! Pour batter into prepared greased 10-inch tube pan.
  • Bake for 50 minutes to 1 hour. Or until cake tester comes out clean and cake bounces back when lightly pressed. Let cake cool in pan on wire rack for 10 minutes. Invert and remove from pan. Let cake cool completely on a wire rack. Garnish with confectioners’ sugar or glaze if desired.


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Calories: 406kcal