Moist Buttermilk Pound Cake Recipe with Tender Crumb

This buttermilk pound cake is the kind of classic homemade dessert that feels special every time you slice into it. It has a soft, tender crumb, a rich buttery flavor, and just the right touch of lemon to brighten each bite without overpowering the cake. The buttermilk keeps the texture moist and delicate, while the simple glaze adds a sweet finish that makes this bundt cake beautiful enough for holidays, family gatherings, or an easy weekend dessert.

One of the best ways to serve this cake is when it has cooled enough for the glaze to cling to the surface but is still slightly warm inside. The glaze settles into the ridges of the bundt cake, and every forkful tastes buttery, soft, and perfectly sweet. This is not an ordinary pound cake; it is a dependable, old-fashioned recipe with a flavor and texture that truly stand out.

If you enjoy traditional pound cake recipes, this buttermilk version is a wonderful addition to your baking list. It pairs beautifully with coffee, tea, fresh berries, whipped cream, or a scoop of vanilla ice cream.

Buttermilk Pound Cake Ingredients

Flour: Use all-purpose flour for the best structure and classic pound cake texture.
Baking Soda: Baking soda helps the cake rise and contributes to a soft, tender crumb.
Salt: Regular table salt balances the sweetness and enhances the buttery flavor.
Butter: Use softened butter so it creams smoothly with the sugar and creates a light batter.
Sugar: Granulated white sugar gives this buttermilk pound cake its traditional sweetness.
Eggs: Large eggs work best. Bring them to room temperature before mixing so they blend evenly into the batter.
Lemon Extract: A small amount of lemon extract gives the cake a gentle citrus note. It is subtle, clean, and worth including.
Vanilla Extract: Pure vanilla extract adds warmth and rounds out the flavor.
Buttermilk: Use regular buttermilk, not reduced-fat, and shake it well before measuring.

Tips

Checking For Doneness: Pound cake can become dry if it is overbaked. Test it with a wooden skewer near the end of the baking time. The skewer should come out with just a few moist crumbs attached, not wet batter and not completely dry.
Preventing Sticking: Bundt cakes can stick because of the detailed shape of the pan. For this recipe, a homemade cake release works very well. Brush it generously into every groove and curve of a 12-cup nonstick bundt pan before adding the batter.
Covering Small Imperfections: If the cake has a few rough spots after it is removed from the pan, the glaze will help cover them and still give the cake a lovely finished look.
Make the Glaze Lemon: For a brighter lemon flavor, replace the milk or cream in the glaze with lemon juice.

Storing + Freezing + Make-ahead

How To Store? Once prepared, this buttermilk bundt cake can be kept tightly wrapped on the countertop for up to two days. After that, store it in the refrigerator for up to five days.
Can You Freeze This? Yes. Let the cake cool completely before freezing. Store it in a resealable plastic bag with as much air removed as possible. Thaw it overnight in the refrigerator before serving.
Make-Ahead Tips: This cake can be made one day in advance. Making it ahead gives the flavor time to settle and makes it easy to serve for gatherings or special meals.
Food Safety: Keep the cake wrapped and chilled after the recommended countertop storage time.

How to Make Grandma’s Buttermilk Pound Cake

Mix the homemade cake release ingredients until smooth, then set the mixture aside.
Whisk together the flour, baking soda, and salt in a separate bowl.
Beat the softened butter in a stand mixer until light, then gradually mix in the sugar.
Add the eggs one at a time, mixing only until each yolk disappears.
Add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture.
Mix in the lemon extract and vanilla extract.
Brush the homemade cake release generously into the bundt pan.
Pour the batter into the prepared pan and tap the pan to remove air bubbles.
Bake the cake, cover it with foil partway through, and continue baking until a skewer comes out with a few moist crumbs.
Cool the cake, prepare the glaze, and pour it over the cooled cake before serving.

See the full instructions below.

Serving Recommendations

This buttermilk pound cake is delicious served on its own, but it also pairs beautifully with a hot cup of coffee or tea. For a simple dessert plate, serve each slice with fresh strawberries, blueberries, raspberries, or a spoonful of whipped cream. It can also be used as a base for strawberry shortcake or served with vanilla ice cream and fresh berries. Because the cake is moist and flavorful, it does not need much extra decoration to feel complete.

More Amazing Pound Cake Recipes

Peach Pound Cake
Blueberry Pound Cake
Coconut Pound Cake
Strawberry Pound Cake
Orange Pound Cake
Bourbon Pecan Pound Cake
Pineapple Pound Cake
Eggnog Pound Cake
Lemon Cream Cheese Pound Cake

Tried This Recipe?

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Buttermilk Pound Cake

This buttermilk pound cake is tender, moist, buttery, and finished with a simple sweet glaze. A light hint of lemon gives it a fresh, classic flavor.

Prep Time
15 mins

Cook Time
1 hr 20 mins

Total Time
1 hr 35 mins

Servings:
12 servings

Author:
Kathleen

Ingredients

Homemade Cake Release:

1/2 cup all-purpose flour
1/2 cup vegetable oil
1/2 cup shortening

Buttermilk Pound Cake:

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3 cups white sugar
6 large eggs, at room temperature
1/2 teaspoon lemon extract
3 teaspoons vanilla extract
1 cup buttermilk

Glaze:

1 1/2 cups powdered sugar, sifted
1-3 tablespoons milk or cream

Instructions

Homemade Cake Release:

Place the flour, vegetable oil, and shortening in a small bowl. Whisk until the mixture is smooth, then set it aside.

Make The Buttermilk Pound Cake:

Preheat the oven to 325ºF (163ºC). Adjust an oven rack to the middle position.
In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set the dry mixture aside.
In the bowl of a stand mixer, beat the softened butter on medium speed until light and fluffy, about 6 minutes. Gradually add the sugar and mix until blended. Beat for 1 additional minute.
Add the eggs one at a time, mixing after each addition just until the yolk disappears.
Reduce the mixer speed to low. Add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture. Mix only until combined, scraping down the bowl as needed. Mix in the lemon extract and vanilla extract.
Using a silicone pastry brush, coat every nook and cranny of a 12-cup nonstick bundt pan with the homemade cake release. Pour the batter into the prepared pan and tap the pan on the counter to remove air bubbles.
Bake for 45 minutes. Cover the cake loosely with foil and continue baking for about 32-35 minutes longer, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. Cool in the pan on a wire rack for 10 minutes, then remove the cake from the pan and let it cool completely on the rack.

Make The Glaze:

Add the sifted powdered sugar to a medium bowl. Stir in milk or cream, 1 tablespoon at a time, until the glaze is thick but pourable. Pour the glaze over the completely cooled cake. Let it set before slicing and serving.

Notes

Doneness: For the moistest texture, remove the cake when a skewer shows a few moist crumbs. Avoid baking until the skewer is completely dry.
Bundt Pan Prep: Apply the homemade cake release generously, especially if your pan has detailed ridges or decorative curves.
Lemon Glaze Option: Use lemon juice instead of milk or cream if you want a tangier glaze with more citrus flavor.

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