Buttermilk Pound Cake
Prep time
Cook time
Total time
Just a really delicious pound cake. 10/10 would make again. 10/10 would turn into an ice cream sandwich.
Serves: 10-12 slices
  • 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
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2017/03/08/buttermilk-pound-cake/