Buttermilk Pound Cake

keep it simple, stupid

Today is International Women’s Day, and while I won’t be striking, I will be donating and showing my support for women everywhere I can. I am obviously extremely lucky to have a job that I absolutely love, where I am appreciated and valued and paid fairly for the work that I do. I don’t know many straight up human beings that can say that, let alone people that identify as female. I encourage you to do what you can to show solidarity today, and just as importantly, educate yourself on the issues that are being brought up as a result of this strike (and the Women’s March this past January). It’s crucial that our feminism is intersectional. It has to be inclusive. White women especially need to understand these concepts. We need to help each other, build each other up, and have the capacity to understand the struggles of those around us who identify as female. It’s not always as easy as showing up to march or making a donation, though both of those things are hugely important in carrying out the cause. I am personally always learning and reading about issues that days or months or years ago I was totally ignorant to, and owning up to that ignorance, correcting it, and learning from it are important steps to making modern feminism something that everyone feels welcome to participate in. I’m certainly no expert, but I’m also not going to sit here and say that what we’re doing is good enough. We can always do more. I really enjoyed this piece by Jia Tolentino about the strike and everything that comes with it. It gave me a little more perspective and helped me start to come to terms with my own contradictions. I hope you’ll read it! And I also hope you’ll take some time to donate today, if you’re lucky enough to do so. My choices today are the Transgender Law Center and the Center for Reproductive Rights. Each are fantastic organizations dedicated to using the law to fight for the rights of the people that they represent. Of course, Planned Parenthood, the ACLU, the Southern Poverty Law Center, and the Council on American-Islamic Relations are all excellent places to donate, if you’ve haven’t already. I have very small monthly donations set up for each of them. I used to think I couldn’t afford to do something like that, but then I looked at what I had been spending at bars and on manicures and whatever other stupid crap I was buying and decided it was time to redirect my money to a place that actually did something good. But again, not everybody can do this. Donating your time via protesting or volunteering are equally important and impactful ways to help do good in the world. AND one more thing: THANK YOU SO MUCH to all of the wonderful people leaving such amazing comments here in the past few months. There have been some extremely hateful comments, but others have been there to stand up and take those morons to task, and for that, I am so grateful. It really gives me hope for the future!

buttermilk pound cake

I figured I’d share a simple recipe today, given everything that’s going on and the fact that we should really be focusing on toppling the patriarchy and all. But a girl’s gotta eat, and more importantly, a girl’s gotta snack. This buttermilk pound cake is honestly just amazing. It truly brings a tear to my eye. I had like, I don’t know, half a jug of buttermilk a few weeks ago, and I was scouring the internet trying to find something that used more than two tablespoons of it. This recipe popped up and I’ll be damned if it isn’t one of the best things I’ve ever tasted. The crumb is buttery and dense, but not overwhelmingly so, and the crust on top, oh the crust! It’s crunchy and crispy and contrasts perfectly with the velvety cake. I could truly have made myself sick eating this, but thankfully I had the willpower to give some of it away to friends. Who knew that such simple ingredients could result in the most wonderful cake? It’s incredible on its own, really, but if you’re so inclined, spread a little jam and whipped cream over a slice, or take two slices and stick a few scoops of ice cream in between them for the best damn ice cream sandwich you ever did have. Maybe even bake a loaf and bring it out to the next protest you attend–you’ll make friends faster than ever before.

buttermilk pound cake

buttermilk pound cake
As you can see, I made this a while back. Life just really flies by sometimes, doesn’t it?

buttermilk pound cake
Yer batter.

buttermilk pound cake
Ready for the oven, complete with a generous sprinkling of sugar.

buttermilk pound cake
Look how perfect that crunchy piece of top crust is.

buttermilk pound cake
So good!

buttermilk pound cakebuttermilk pound cake
Always slice this bad boy thick.

Buttermilk Pound Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 slices
Just a really delicious pound cake. 10/10 would make again. 10/10 would turn into an ice cream sandwich.
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • 3 eggs
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup buttermilk
  • Raw or granulated sugar, for garnish
  1. Preheat your oven to 350 degrees F and line a loaf pan with parchment paper. Butter well and set aside.
  2. Beat together your butter and sugar until light and fluffy, at least 4-5 minutes (don't skip this part). Add in your eggs, one at a time, beating each in until adding the next, scraping down the sides of the bowl as needed. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
  3. Add the flour alternating with the buttermilk into the butter mixture. So start with ⅓ of the flour, mix it in, then add in ½ of your buttermilk, mix it in (and scrape down the sides of the bowl if needed), add in ⅓ of your flour, then the rest of your buttermilk, then the rest of your flour. Mix until just moistened.
  4. Spread your batter into your prepared pan, sprinkle generously with sugar, and bake for 45-50 minutes, until a toothpick comes out clean and the top is set and a deep golden brown (some ovens may take 5-10 minutes longer - be patient). Let cool for 30 minutes in the pan before removing and letting cool completely before slicing. This is truly excellent on its own, but is also great with jam, ice cream, whipped cream, or whatever else you can imagine. It will keep well in an airtight container for up to 5 days.
Adapted From


9 Responses

  1. Camille says:

    come for the recipes, stay for the SOLIDARITY

  2. JM says:

    Would this be as good with improvised buttermilk (i.e. made with milk and lemon juice or vinegar)?

    • Sydney says:

      I think that the buttermilk is really what makes it, honestly, though if you use whole milk it might be ALMOST as good. :)

  3. Debra says:

    Well said! I like your thoughts on the need for feminism to be intersectional–that’s what I tried to teach my high school students too. Also, this cake looks amazing. Whenever I try one of your recipes, it’s always good, and for the things I don’t make, I still enjoy admiring the photography.

  4. Julie says:

    Subbed in brown butter. Lovely recipe!

  5. 2pots2cook2 says:

    Your blog is an example of what I would like to get to; whenever I “stop by ” I enjoy your photos, find another interesting creation to try to do and last but not least: the attitude ! Thank you for everything ! I will be back for more !

  6. Elizabeth says:

    I made this over the weekend and had a slab this morning with apricot jam. Wonderful!

  7. Rose says:

    Loved. It

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