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To-Die-For Buttermilk Pound Cake


Make the most buttery pound cake with this To-Die-For Buttermilk Pound Cake! In the warmer seasons, grab your favorite fruits when serving to add a healthy twist.

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Rate this recipe 3.8/5 (328 Votes)


  • 3 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (2 sticks) cup butter
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 cup buttermilk


Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 325°F. Next, grease and flour a 9" or 10" tube or bundt cake pan.

By spooning lightly into measuring cups, measure 3 cups of flour and then level them off. Combine the flour, baking soda, and salt by stirring.

Mix cream butter and sugar together in a large mixing bowl. Beat in the eggs one at a time, then add the extracts and beat mixture until it is light and fluffy, about four minutes.

Alternate adding the flour mixture and buttermilk to the egg mixture.

Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula.

Bake in preheated oven. DO NOT open oven door until after one hour. When cake begins to pull away from the sides of the pan, it is done.

Let cake cool in the pan for 10 minutes, then turn out on a wire rack to finish cooling. If cake doesn't want to release completely from the pan, tap lightly on top and sides of the upside-down pan with a spoon.

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