This classic buttermilk pound cake can be baked in a tube cake pan or Bundt pan. Buttermilk gives the cake its amazing moist and tender texture, and it adds to the leavening. Before you begin, bring the eggs and butter to room temperature. To hasten the process, put the eggs in a bowl and cover them with hot tap water; let them stand for 5 minutes.

Cut butter into small pieces so it will come to room temperature quickly. It’s important to beat the butter and sugar together for about 4 minutes. The mixture should be fluffy and nearly white. The air pockets created by thoroughly creaming the sugar and butter expand during the baking process.

Add softened butter to a mixing bowl and beat it just to make it extra soft then add sugar to it and continue beating on low speed until it’s nice and fluffy. Once the batter is very soft, add in egg one after the other while beating the mixture after each addition until the batter is very smooth then add in vanilla extract.

For the dry ingredients, mix baking soda and all-purpose flour and combine them until the baking soda is well dispersed in the flour. You will then start alternating the dry mixture and the wet mixture into the batter while mixing them, keep on mixing starting with the dry then the wet, and ending with the dry.

Mix the batter just until the batter is well combined and there are no lumps left in. Pour the batter into a prepared bundt or tube pan and evenly distribute it around then bake it at 325 degrees Fahrenheit for 55 to 60 minutes then let the cake cool in the pan for about 15 minutes before flipping it over your serving plate. Serve with powdered sugar.


  • 4Oz of sticks of butter
  • 3 (24Oz) cups of sugar
  • 4 eggs
  • 1 Cup (240ml) Buttermilk
  • 2 tbsp vanilla extract
  • 3 cups(13.5 Oz) all-purpose flour
  • 1/4 teaspoon baking soda


  1. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition then beat in vanilla.
  2. Combine flour and baking soda; add alternately with buttermilk and beat well.
  3. Pour into a greased and floured 10-in. fluted tube pan.
  4. Bake at 325 degrees Fahrenheit oven until a toothpick inserted in the center comes out clean, about 60 minutes.
  5. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar if desired.