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Buttermilk Pound Cake. Old fashioned taste and a moist, dense texture that you expect from a pound cake.
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3.79 from 14 votes

Buttermilk Pound Cake

I woke up with pound cake on my mind today and decided to try my hand at a traditional pound cake that contained a pound of each of flour, butter, eggs and sugar, hence the name pound cake.


  • 4 sticks of unsalted butter room temperature (1 pound or 2 cups)
  • 3 cups granulated sugar
  • 6 eggs room temperature
  • 4 cups cake flour 1 pound
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract


  • Cream the heck out of the room temperature butter and sugar using a stand mixer. Scrap down sides occasionally. Cream until smooth. It will take at least five minutes.
  • Add room temperature eggs, one at a time. Mix only until the yolks disappear.
  • Mix in flour and buttermilk, alternating, starting and ending with flour.
  • Stir in vanilla and almond extracts.
  • Divide batter among greased and flour loaf pans. Bake at 325 degrees for 1 hour and 20 minutes or until a toothpick inserted comes out clean.
  • Cool in pans for 10 minutes.
  • Loosen the sides with and remove from pan. Let completely cool on a wire rack before slicing.
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