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Southern Buttermilk Pound Cake is a classic, old-fashioned dessert that has been a staple on Southern tables for generations. Dense yet incredibly moist, with a rich buttery flavor and a beautiful golden crust, this cake needs nothing more than a simple dusting of powdered sugar or a drizzle of glaze.
This recipe produces a perfectly tender crumb that stays fresh for days. It’s ideal for breakfast, dessert, or as a thoughtful homemade gift.
Prep Time: 20 minutes Cook Time: 70–80 minutes Total Time: 1 hour 40 minutes (plus cooling) Servings: 12–16
Why This Recipe Works
- Buttermilk creates a tender, moist crumb and subtle tang
- Combination of butter and shortening gives the best flavor and texture
- Slow baking at lower temperature prevents cracking
- Simple ingredients deliver that authentic Southern pound cake taste
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup shortening (or use all butter)
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional but recommended)
- 1 cup buttermilk, room temperature
Optional Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons buttermilk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Pan Preheat oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt pan or tube pan.
Step 2: Mix Dry Ingredients In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar In a large bowl, beat butter and shortening together until creamy. Gradually add sugar and beat on medium-high speed for 5–7 minutes until light and fluffy.
Step 4: Add Eggs and Flavorings Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
Step 5: Combine Wet & Dry Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour. Mix on low speed just until combined. Do not overmix.
Step 6: Bake Pour batter into the prepared pan and smooth the top. Bake for 70–80 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Step 7: Optional Glaze Whisk powdered sugar, buttermilk, and vanilla until smooth. Drizzle over the cooled cake.
Pro Tips for Perfect Southern Pound Cake
- Room temperature ingredients are crucial for proper emulsification.
- Don’t rush the creaming step — 5–7 minutes creates the light texture.
- Lower temperature (325°F) ensures even baking and prevents a tough crust.
- Wrap the cooled cake tightly — it gets even moister on day 2 and 3.
- For extra Southern flair, add 1 teaspoon of lemon zest.
What to Serve with Southern Buttermilk Pound Cake
- Fresh strawberries or berries
- Whipped cream
- Vanilla ice cream
- Hot coffee or sweet tea
Storage & Reheating
- Room Temperature: Up to 4 days wrapped tightly.
- Refrigerator: Up to 7 days.
- Freezer: Up to 3 months. Thaw overnight at room temperature.
- Best served at room temperature.
Frequently Asked Questions
Can I make this without shortening? Yes, you can use all butter (2 cups total), though the texture will be slightly different.
Why is my pound cake dry? Overbaking or overmixing after adding flour are the most common causes.
Can I add flavors? Yes! Lemon, orange zest, or coconut extract all work wonderfully.
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