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Old fashioned vanilla buttermilk pound cake that’s super simple to make and full of tangy flavor.

I can’t say I ever find myself yearning for a big glass of buttermilk. In fact that sounds pretty repulsive.

However, that all changes if you add that buttermilk to pound cake. In fact, I would not only yearn for a slice of buttermilk pound cake, but I’m afraid to say, it would probably cross the line to lust.

That tangy flavor combined with the fine crumb texture, of a pound cake made with buttermilk, make this cake to die-for.

EASY POUND CAKE RECIPE WITH BUTTERMILK

Not only is this cake exploding with delicious, tangy vanilla flavor, it’s an easy recipe with just 8 simple ingredients. In fact, I bet you already have these 8 ingredients on hand.

As with any pound cake, it will take at least an hour in the oven (the only flaw I have found with pound cake). Use this time wisely and catch up on your shows and movies (you know, make lemonade from lemons).

OLD FASHIONED, JUST LIKE GRANDMA’S POUND CAKE

Being middle aged and brought up in the deep south, I strongly associate all pound cake with grandmas, especially buttermilk pound cake. This is just a cake grandma makes.

In fact, this is my mom’s (who is also a grandmother) go to pound cake. Literally, she will keep one of these cakes in reserve in the freezer. You know, just in case.

VANILLA BUTTERMILK POUND CAKE INGREDIENTS

Butter – For the love of pound cake, use real butter. For best results use room temperature butter.
Sugar
Eggs – For best results use room temperature eggs.
Vanilla Extract
Cake flour – If you don’t have cake flour, all purpose is fine.
Baking soda
Salt
Buttermilk – For best results use milk should be room temperature.

Simple Old Fashioned Buttermilk Pound Cake

HOW TO MAKE THIS SIMPLE OLD FASHIONED POUND CAKE

Blend butter and sugar.
Add eggs and vanilla and beat until smooth.
Add flour, soda and salt to creamed mixture alternately with buttermilk.
Pour into greased and floured tube or bundt pan. You can also use 2 loaf pans.
Bake at 350 for 1 hour.
Let cool 10-15 minutes.

Does your bundt pan sit in the sink for days because you dread scraping it until you’re out of breath trying to get the thing clean?

Then what you need is THIS! It will get in those unreachable crevices and curves and make cleaning your pan much easier.

Old Fashioned Pound Cake With Buttermilk

WHAT DOES BUTTERMILK DO TO CAKE?

Buttermilk brings a tangy flavor to cakes and breads. It also helps with leavening and helps create light and fluffy baked goods.

WHAT CAN YOU USE AS A SUBSTITUTE FOR BUTTERMILK IN BAKING?

Buttermilk is not exactly one of those things we keep around. As I said above I don’t salivate over drinking a cold glass of buttermilk. So, it might be easier to substitute what we have on hand rather than running to the store. Here are 5 substitutes for buttermilk I got from this incredible post on buttermilk substitutes from Celebrating Sweets.

Milk and Lemon Juice
Milk and White Vinegar
Milk and Plain Yogurt
Milk and Sour Cream
Milk and Kefir

You can read all the details on how to substitute and the amount to substitute in the post referred to above.

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TIPS FOR STORING VANILLA BUTTERMILK POUND CAKE

Store buttermilk pound cake at room temperature in an airtight container or wrapped it well in plastic wrap and aluminum foil for up to three days.
You can also store it in the refrigerator wrapped in plastic wrap and aluminum foil or placed in an airtight container wrapped in plastic wrap and aluminum foil up to a week.

BUTTERMILK POUND CAKE – HOW TO FREEZE

Any pound cake freezes super well. This is one of its huge attributes. I think it tastes even better after spending time in the freezer.

FREEZING A LARGE PORTION OF THE CAKE OR THE WHOLE CAKE

Completely cool the cake.
Wrap the cake 2 or 3 times in plastic wrap and then cover with aluminum foil.
Put in large freezer storage bag or container. If you don’t have a large enough freezer bag or container, freeze it wrapped well in plastic wrap and aluminum foil.

FREEZE IN SLICES

Wrap your slices individually in plastic wrap and aluminum foil and place them in a freezer storage bag or container.
Slice the cake and put slices of parchment paper between the slices. Then wrap the sliced cake just like wrapping the whole cake or portion of the cake above, with plastic wrap and aluminum foil.

FINAL THOUGHTS ON VANILLA BUTTERMILK POUND CAKE

This simple old fashioned buttermilk pound cake is 100% pure pound cake with a scrumptious tangy flavor. This amazing taste, plus the fact that it’s so easy to make, makes this cake practically perfect.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

MORE OLD FASHION POUND CAKES

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