{"id":22780,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/buttermilk-pound-cake\/"},"modified":"2024-05-01T09:53:13","modified_gmt":"2024-05-01T14:53:13","slug":"buttermilk-pound-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-pound-cake\/","title":{"rendered":"Buttermilk Pound Cake"},"content":{"rendered":"<p>With a short and sweet list of ingredients, our buttermilk pound cake recipe proves that the simple way is often the best way. As the recipe&#8217;s name suggests, the star of this cake is buttermilk. It helps create a swoonworthy crumb texture that&#8217;s moist, tender and light, wonderfully ready for a pile of sweetened fruit, for a drizzle of chocolate or as a sliced snack at any time.<\/p>\n<p>The pound cake part of the name derives from an original recipe that called for one pound each of butter, sugar, eggs and flour. While most modern <a href=\"https:\/\/www.tasteofhome.com\/collection\/pound-cake-recipe-roundup\/\" data-name=\"www.tasteofhome.com\/collection\/pound-cake-recipe-roundup\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pound cake recipes<\/a> no longer stick to that rule, this one features each of those ingredients, plus a few extras.<\/p>\n<p>The best part about buttermilk pound cake, besides its buttery texture and perfectly balanced flavor, is its crowd-pleasing capabilities and endless versatility.<\/p>\n<h2>Ingredients for Buttermilk Pound Cake<\/h2>\n<ul>\n<li><strong>Butter: <\/strong>Our buttermilk pound cake recipe uses unsalted butter to add flavor and moisture. Remember to allow time for the butter to come to room temperature so that it creams well with the sugar.<\/li>\n<li><strong>Sugar: <\/strong>This pound cake uses granulated sugar to ensure just the right amount of sweetness and a perfectly tender crumb.<\/li>\n<li><strong>Eggs:<\/strong> For a velvety batter, you should always use <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">room-temperature eggs<\/a>. Otherwise, cold eggs may cause your softened butter to resolidify, which can cause your batter to split.<\/li>\n<li><strong>Vanilla extract: <\/strong>A little vanilla adds extra flavor. Try one of our Test Kitchen&#8217;s picks of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best vanilla extract brands<\/a> for baking.<\/li>\n<li><strong>Flour: <\/strong>This recipe uses all-purpose flour to provide structure for the cake. For the best results, be sure to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">accurately measure your flour<\/a>. Too much flour can cause your pound cake to become dry or dense\u2014we&#8217;re aiming for moist and light!<\/li>\n<li><strong>Baking soda: <\/strong>While most of the cake&#8217;s light texture comes from creaming together the butter and sugar, we add a small amount of baking soda for a little extra lift.<\/li>\n<li><strong>Buttermilk: <\/strong>As the star of the show, buttermilk has an acidic nature that tenderizes the gluten in flour, yielding a moist and tender crumb in cakes. We have many other ideas for <a href=\"https:\/\/www.tasteofhome.com\/collection\/buttermilk-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/buttermilk-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">buttermilk desserts<\/a> to use up any extra.<\/li>\n<li><strong>Confectioners&#8217; sugar: <\/strong>An optional dusting of confectioners&#8217; sugar over the cooled pound cake adds a pretty (and sweet) touch.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cream the butter and sugar<\/h3>\n<p>Preheat the oven to 325\u00b0F.<\/p>\n<p>In a large bowl, cream together the butter and sugar until light and fluffy, five to seven minutes.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>For a light and fluffy crumb structure, don&#8217;t skimp on the time. Here&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to cream butter and sugar<\/a> for perfect baked goods.<\/p>\n<h3>Step 2: Add in the eggs and vanilla extract<\/h3>\n<p>Beat in the eggs, one at a time, making sure that each egg is fully mixed into the batter before adding the next. Then mix in the vanilla extract.<\/p>\n<h3>Step 3: Combine the flour mixture<\/h3>\n<p>In a separate bowl, combine the flour and baking soda.<\/p>\n<h3>Step 4: Add the flour mixture and buttermilk<\/h3>\n<p>Beginning and ending with the dry ingredients, alternate adding the flour mixture and buttermilk to the cake batter. Mix well after each addition.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>To avoid overmixing your batter (which could lead to a tough or dense cake), keep the mixer on low speed and stop mixing when the ingredients are just combined. Once you&#8217;ve mixed in the last bit of the flour mixture, use a rubber spatula to scrape down the sides and bottom of the bowl, and then give the batter a few folds to ensure all the ingredients are combined.<\/p>\n<h3>Step 5: Bake<\/h3>\n<p>Pour the batter into a greased and floured 10-inch fluted tube pan (Bundt pan), and smooth it into an even layer. Bake until a toothpick inserted into the cake comes out clean, about 70 minutes.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>If the thought of prepping a Bundt pan makes you sweat, don&#8217;t worry! We have tips on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-grease-a-bundt-pan\/\" data-name=\"www.tasteofhome.com\/article\/how-to-grease-a-bundt-pan\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/article\/how-to-grease-a-bundt-pan\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to grease a Bundt pan the right way<\/a>.<\/p>\n<h3>Step 6: Remove the cake from the pan<\/h3>\n<p>Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Dust with confectioners&#8217; sugar, if desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987157\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Buttermilk-Pound-Cake-FT24_3591_EC_041824_2.jpg?fit=700%2C1024\" alt=\"Buttermilk Pound Cake sliced and served with powdered sugar on top\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Buttermilk Pound Cake Variations<\/h2>\n<ul>\n<li><strong>Go for more vanilla: <\/strong>Who says vanilla is boring? We happen to love a strong vanilla flavor. Try increasing the vanilla extract to a full tablespoon or use <a href=\"https:\/\/www.tasteofhome.com\/article\/vanilla-bean-paste-or-extract\/\" data-name=\"www.tasteofhome.com\/article\/vanilla-bean-paste-or-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vanilla bean paste<\/a> for a more potent vanilla flavor.<\/li>\n<li><strong>Add different flavors: <\/strong>Add your favorite citrus zest, or try another extract to replace or complement the vanilla. I personally love adding 1\/4 to 1\/2 teaspoon almond extract to this cake.<\/li>\n<li><strong>Top your cake with glaze or icing: <\/strong>The possibilities here are endless! Try something like a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">quick vanilla glaze<\/a>, a rich <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-comfort-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-comfort-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chocolate glaze<\/a> or a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/brown-sugar-pound-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/brown-sugar-pound-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">brown sugar glaze<\/a>. Or how about a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/california-lemon-pound-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/california-lemon-pound-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemon icing<\/a>, a silky <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-cake-with-caramel-icing\/\" data-name=\"www.tasteofhome.com\/recipes\/buttermilk-cake-with-caramel-icing\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">caramel icing<\/a> or even a cream cheese frosting?<\/li>\n<li><strong>Get creative with toppings: <\/strong>Top your beautifully glazed cake with decorative toppings like fresh berries, citrus zest, candied fruit or chopped nuts.<\/li>\n<\/ul>\n<h2>How to Store Buttermilk Pound Cake<\/h2>\n<p>Leftover pound cake should be stored in an airtight container at room temperature and will last for three to four days. To prevent it from drying out, press a piece of storage wrap against any exposed cake.<\/p>\n<h2>Can you freeze buttermilk pound cake?<\/h2>\n<p>Yes! This buttermilk pound cake recipe freezes very well\u2014just be sure to hold off on any icing, glaze or toppings before you freeze it. Wrap the cooled cake in a layer of storage wrap, followed by a layer of aluminum foil, ensuring the cake is completely covered and sealed tightly. Then, store it in the freezer for up to three months. Allow the cake to thaw in the refrigerator overnight before enjoying it.<\/p>\n<h2>Buttermilk Pound Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987158\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Buttermilk-Pound-Cake-FT24_3591_EC_041824_3.jpg?fit=700%2C1024\" alt=\"Sliced Buttermilk Pound Cake in a serving plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do you make buttermilk?<\/h3>\n<p>You can easily <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-buttermilk\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-buttermilk\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make buttermilk<\/a> with a few simple ingredients. To make 1 cup buttermilk, add 1 tablespoon white vinegar or freshly squeezed lemon juice to a measuring cup, then pour in enough milk to measure 1 cup. Stir and let stand for five minutes before using. We recommend using whole milk to ensure a supremely moist and tender cake.<\/p>\n<h3>What else can you make with buttermilk?<\/h3>\n<p>Buttermilk is a magical ingredient that can be used in a whole host of delicious ways. You can make extra-moist and tender <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-doughnuts\/\" data-name=\"www.tasteofhome.com\/recipes\/buttermilk-doughnuts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">doughnuts<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-chocolate-cupcakes\/\" data-name=\"www.tasteofhome.com\/recipes\/buttermilk-chocolate-cupcakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chocolate cupcakes<\/a>, or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southern-buttermilk-biscuits\/\" data-name=\"www.tasteofhome.com\/recipes\/southern-buttermilk-biscuits\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">southern buttermilk biscuits<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-peach-ice-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/buttermilk-peach-ice-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">peach ice cream<\/a>. Buttermilk can also be used to make creamy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/basic-buttermilk-salad-dressing\/\" data-name=\"www.tasteofhome.com\/recipes\/basic-buttermilk-salad-dressing\/\" data-module=\"content engagement\" data-position=\"embedded links\">buttermilk salad dressing<\/a> or as a marinade for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-fried-chicken-with-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/buttermilk-fried-chicken-with-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">buttermilk fried chicken with gravy<\/a>.<\/p>\n<h3>How do you prevent buttermilk pound cake from sticking to the pan?<\/h3>\n<p>Here&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-grease-a-bundt-pan\/\" data-name=\"www.tasteofhome.com\/article\/how-to-grease-a-bundt-pan\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/article\/how-to-grease-a-bundt-pan\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to grease a Bundt pan<\/a> so that you have the best chance of your cake being released properly. I mean, is there any baking tragedy quite as devastating as a cake sticking to the inside of a Bundt pan? And if your pound cake doesn&#8217;t come out picture-perfect (fingers crossed it does!), here are more tips for <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-get-a-cake-out-of-a-bundt-pan\/\" data-name=\"www.tasteofhome.com\/article\/how-to-get-a-cake-out-of-a-bundt-pan\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">getting a cake out of a Bundt pan<\/a>.<\/p>\n<h3>How do you know the buttermilk pound cake is done?<\/h3>\n<p>The cake is ready to come out of the oven when a toothpick inserted into the cake comes out clean. Typically, this takes about 70 minutes, but everyone&#8217;s oven is different; we recommend you start checking for doneness around the 60-minute mark.<\/p>\n<h3>How do you serve buttermilk pound cake?<\/h3>\n<p>Serve the cake with fresh fruit, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-whipped-cream\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade whipped cream<\/a>, ice cream, fruit compote or even chocolate syrup! Or slice off a small wedge and have a quick snack. The beauty of a buttermilk pound cake recipe is that it is versatile and suits any occasion, big or small.\u00a0However you take your pound cake, it will be delicious.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This buttermilk pound cake has a superior texture that is equally moist, tender and light. The recipe is your new go-to for serving with fruit or tea, or on its own as a snack.<\/p>\n","protected":false},"author":7061,"featured_media":1987367,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305753,303980,305744,304328,305271,304288,305487,304338,304515,303966,304368,303887,304268,305374,304558,305795,324623,305394,304150,303883],"categories-v2":[308500,310461,309438,311402,308510,311389,308988,308984,308481,309216,259620,310796,308992,308880,308495,308745,308478,259483,309381,308910,311441,309177,309408,309434,308476],"coauthors":[343264],"recommended_recipes":[{"post_title":"Buttermilk Chocolate Cake","post_link":"\/recipes\/buttermilk-cocoa-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_25823_SarahTramonte_6.jpg"},{"post_title":"Butter Pecan Pound Cake","post_link":"\/recipes\/pecan-pound-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Butter-Pecan-Pound-Cake_EXPS_TOHD25_7687_ChristineMa_1-2-1.jpg"},{"post_title":"Buttermilk Carrot Cake","post_link":"\/recipes\/buttermilk-carrot-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Buttermilk Coffee Cake","post_link":"\/recipes\/buttermilk-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Buttermilk-Coffee-Cake_EXPS_TOHD_5336_JonathanMelendez_7.jpg"},{"post_title":"Lemon Sour Cream Pound Cake","post_link":"\/recipes\/lemon-lover-s-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Lover-s-Pound-Cake_EXPS_TOHAM19_20353_B11_07_1b.jpg"},{"post_title":"White Chocolate Pound Cake","post_link":"\/recipes\/white-chocolate-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8425_TH2499C67-3.jpg"},{"post_title":"Lemon Pound Cake","post_link":"\/recipes\/california-lemon-pound-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_EXPS_TOHD24_3259_SuzanNajjar_13.jpg"},{"post_title":"Cream Cheese Pound Cake","post_link":"\/recipes\/moist-cream-cheese-pound-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Cream-Cheese-Pound-Cake_EXPS_TOHD24_6136_EmilyJDavis_7.jpg"},{"post_title":"Butterfinger Cake","post_link":"\/recipes\/butterfinger-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/EXPS_TOHD24_278300_SarahTramonte_7.jpg"},{"post_title":"Butterscotch Pecan Pound Cake","post_link":"\/recipes\/butterscotch-pecan-pound-cake\/","post_image":"\/wp-content\/uploads\/2024\/01\/Butterscotch-Pecan-Pound-Cake_EXPS_RC23_271711_DR_07_19_12b.jpg"},{"post_title":"Brown Sugar Pound Cake","post_link":"\/recipes\/brown-sugar-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Brown-Sugar-Pound-Cake_EXPS_THN16_191442_06B_24_5b-6.jpg"},{"post_title":"Buttermilk Cake with Caramel Icing","post_link":"\/recipes\/buttermilk-cake-with-caramel-icing\/","post_image":"\/wp-content\/uploads\/2017\/09\/Buttermilk-Cake-with-Caramel-Icing_EXPS_CWFM17_38027_C10_11_2b.jpg"},{"post_title":"Butternut Cake","post_link":"\/recipes\/butternut-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Chocolate Pound Cake","post_link":"\/recipes\/basic-chocolate-pound-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Chocolate-Pound-Cake_EXPS_TOHD24_3905_SarahTramonte_4.jpg"},{"post_title":"Buttermilk Chocolate Cupcakes","post_link":"\/recipes\/buttermilk-chocolate-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Buttermilk-Chocolate-Cupcakes_exps24970_RDS2447887D10_26_8b_RMS-2.jpg"},{"post_title":"Strawberry Cream Cheese Pound Cake","post_link":"\/recipes\/strawberry-cream-cheese-pound-cake\/","post_image":"\/wp-content\/uploads\/2021\/08\/Layered-Strawberry-Pound-Cake-Dessert_EXPS_RC21_261630_B07_21_12b.jpg"},{"post_title":"Sour 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Cake","post_link":"\/recipes\/lemon-blueberry-pound-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Lemon-Blueberry-Pound-Cake_EXPS_TOHD24_166144_AlejandroMonfort_16.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Buttermilk-Pound-Cake_EXPS_FT24_3591_EC_041824_1.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-pound-cake\/","name":"Buttermilk Pound Cake","datePublished":"2018-01-01","dateModified":"2024-05-01","prepTime":"PT10M","cookTime":"PT01H10M","totalTime":"PT01H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Buttermilk-Pound-Cake_EXPS_FT24_3591_EC_041824_1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This buttermilk pound cake has a superior texture that is equally moist, tender and light. The recipe is your new go-to for serving with fruit or tea, or on its own as a snack.","recipeIngredient":["1 cup butter, softened","2-1\/2 cups sugar","4 large eggs, room temperature","1 teaspoon vanilla extract","3 cups all-purpose flour","1\/4 teaspoon baking soda","1 cup buttermilk","Confectioners' sugar, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Cream the butter and sugar","text":"Preheat the oven to 325\u00b0F. In a large bowl, cream together the butter and sugar until light and fluffy, five to seven minutes. Editor's Tip: For a light and fluffy crumb structure, don't skimp on the time. Here's how to cream butter and sugar for perfect baked goods."},{"@type":"HowToStep","name":"Add in the eggs and vanilla extract","text":"Beat in the eggs, one at a time, making sure that each egg is fully mixed into the batter before adding the next. Then mix in the vanilla extract."},{"@type":"HowToStep","name":"Combine the flour mixture","text":"In a separate bowl, combine the flour and baking soda."},{"@type":"HowToStep","name":"Add the flour mixture and buttermilk","text":"Beginning and ending with the dry ingredients, alternate adding the flour mixture and buttermilk to the cake batter. Mix well after each addition. Editor's Tip: To avoid overmixing your batter (which could lead to a tough or dense cake), keep the mixer on low speed and stop mixing when the ingredients are just combined. Once you've mixed in the last bit of the flour mixture, use a rubber spatula to scrape down the sides and bottom of the bowl, and then give the batter a few folds to ensure all the ingredients are combined."},{"@type":"HowToStep","name":"Bake","text":"Pour the batter into a greased and floured 10-inch fluted tube pan (Bundt pan), and smooth it into an even layer. Bake until a toothpick inserted into the cake comes out clean, about 70 minutes. Editor's Tip: If the thought of prepping a Bundt pan makes you sweat, don't worry! We have tips on how to grease a Bundt pan the right way."},{"@type":"HowToStep","name":"Remove the cake from the pan","text":"Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar, if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/Buttermilk-Pound-Cake-FT24_3591_EC_041824_2.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Molly Bolton"}],"nutrition":{"@type":"NutritionInformation","calories":" 334 calories","fatContent":"13g fat (8g saturated fat)","cholesterolContent":"78mg cholesterol","sodiumContent":"159mg sodium","carbohydrateContent":"50g carbohydrate (32g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.715596,"reviewCount":109,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Southern","video":{"@type":"VideoObject","name":"Buttermilk Pound Cake","description":"Check out this video for how to make Buttermilk Pound Cake","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpthumbnailsprod\/ButtermilkPoundCake%20DIYD%203591%20040521%20H_thumbnail.jpeg"],"uploadDate":"2021-06-30 19:06:30","duration":"P0DT0H1M51S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/06\/ButtermilkPoundCake_DIYD_3591_040521_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"E.Marie"},"reviewBody":"Easy to follow recipe especially for novice bakers. I was a little hesitant only using 4 eggs because I\u2019m used to at least 6 & up to 12 in a pound cake. The same with the sugar, however; hubby tasted a buttermilk pound cake by a professional baker & wanted me to replicate the same so I gave this one a shot. Buttermilk is something I rarely use unless making fried chicken. Anyway, I followed the recipe without my usual tweaking & only added a teaspoon of lemon extract (well splash because I rarely measure flavoring) & put the batter in a large Bundt pan (you need the big one for this recipe) and it filled it half way like it should for a large cake. I baked for 60 minutes & checked. It raised almost to the top of the pan (yay) but needed maybe 5 more minutes. 65 minutes turned out to be perfect. After anxiously waiting 15 minutes in the pan (hubby was hovering like a shark) I flipped it onto my cake plate. What a beautiful cake! Hubby kept circling & after 15 minutes of me smacking his hand,  he cut a piece. He said it was marvelous and was what he wanted. I tasted it and decided this is a recipe I will use again. It\u2019s a lighter pound cake & not as dense as I\u2019m used to but the flavor is perfect & not too sweet. Hubby didn\u2019t want glaze or a dusting of powdered sugar. The cake stands on its own  merits without the added sugar. The cake would be good with strawberries & or a light glaze to dress it up for company. Other than added lemon, serve it as is. Good job Gracie!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dana923"},"reviewBody":"I was raised in the deep South and have eaten pound cakes for 60+ years. They vary in how many eggs, butter, types of flavorings, if they have sour cream or buttermilk etc. My grandmama's poundcake was a rich cake, with four sticks of butter and eight eggs. I always held it as the high bar, but after baking this buttermilk poundcake, it has taken that spot. It's a grand cake and easily serves a crowd.. I like that you will most likely have all of the ingredients on hand. The only thing I changed was that I added a capful of almond extract with the vanilla. This recipe is now my go-to poundcake. I'm sorry, Grandmama, but you would agree if you had a bite. This one is a winner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dana923"},"reviewBody":"Having grown up in the deep south, I have eaten and baked my share of poundcakes. They mainly differ in whether they are a 'big' poundcake with 3+ cups of flour or a smaller bundt poundcake with 2 cups of flour. I like a big, grand poundcake with plenty of crumb to cook up crunchy on the outside top. This one was excellent, big, fluffy, chewy, tender, crunchy, buttery, soft, old-fashioned delicious. Not sure how one would get 20 servings though. We cut traditional poundcake size pieces and served 12.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"foleyd"},"reviewBody":"This was a big hit.  I followed the recipe exactly.  Great recipe to use leftover buttermilk.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"foleyd"},"reviewBody":"<p>Great way to use up extra buttermilk and my family loves it<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lauren821"},"reviewBody":"<p>This recipe is amazing! Made it exactly as the recipe puts it. Best pound cake I ever had. Thank you <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"adela_cooper365"},"reviewBody":"<p>Truly, a delicious pound cake which I make quite often. Great for company, give to a neighbor or for our own enjoyment!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marian"},"reviewBody":"Shannon--- you complained about this whole recipe. It needs more of this and more of that. If you have a better recipe then use your recipe.  This one seems fine as is.  It's been tested and reviewed by others and no one else has said it needs more eggs.  4 eggs are plenty for this recipe.    It really annoys me when someone changes the whole recipe. Does anyone else feel as I do? Thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SusanRoder"},"reviewBody":"I've been baking most of my life but had never made a pound cake. I found this recipe and thought I'd give it a whirl. This cake is AMAZING!! Easy to make and delicious! Since I'm cooking for one I would love someone to share temps and times for loaf pans to make freezing easier. I froze half that I cut in slices and it freezes beautifully!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBattery"},"reviewBody":"This is my first attempt at making pound cake. The recipe is a keeper and I think I am addicted! Made it for family at Easter and served with strawberries and whipped cream. So yum! Even on it's own it is wonderful.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ShahalaMay"},"reviewBody":"I decided to venture in to pound cake territory not too long ago. I tried one other recipe before this one and was not impressed. This cake is fantastic! I am adding this in to my regular baking regime. It is moist, the sponge of the cake is not crumbly but not too dense. This cake is perfect alone or as a base for a shortcake or Trifle.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bakermj"},"reviewBody":"Our department secretary gave me this recipe over 35 years ago, and I have never found a better one. I do think it is better made a day ahead.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jaime"},"reviewBody":"Delicious, simple, and fast. My kids DEVOURED the cake!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Odessa"},"reviewBody":"This is the first cake that I successfully made from scratch with just a recipe.  My last cake for Christmas was a disaster and I really wanted to make up for it for New Years...and this cake is PERFECT.  My family says this is my signature cake from now on lol. I'm so pleased that I found this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MinervaMacnab"},"reviewBody":"This is THE BEST Pound Cake I have ever made and had. Hands down!!! My wife doesn't like sweets and as she was gobbling one of the last few slices looked at me and stated: \"you ARE making another one today, right?\" Hahaha. No better endorsement than that!!! Thank you for such a delicious recipe!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Natalied777"},"reviewBody":"My family and I loved this pound cake recipe. The buttermilk made it just perfect, lighter and moister than a classic pound cake but still keeping the heaviness of a traditional pound cake. One of the reviews states that it is more like bread than a pound cake. We'll that is what I love about pound cake it's not like other cakes that need icing. Remember a pound cake is not going to have the  same moistness as another cake otherwise the recipe would be yellow cake. It's a pound cake meant to be heavy and bready but still that sweetness that makes it a cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PamelaWofford"},"reviewBody":"This was the first pound cake I ever made and it was a big hit. I will make it again soon. I love simply recipes!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RUDOLFO512"},"reviewBody":"I made this pound cake on Sunday and it was gone by Monday. I took half of it to work on Monday and everyone in my Department wanted a piece. It is moist, light and the buttermilk gives it a special texture. I will be making this recipe again very soon.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KellyHarrison"},"reviewBody":"This recipe is very simple but tastes incredible! I followed the recipe except I added a touch of Lorann Lemon emulsion to the batter which made it absolutely perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LinaAlves"},"reviewBody":"I had some left over buttermilk in my fridge and decided to Google buttermilk cake recipes. Found quite a lot of recipes but decided to go with this recipe. Im glad i did cause it is so fluffy and delicious and simple to make. My husband has almsot eaten the entire cake ??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nhersch"},"reviewBody":"I have made this several times and it turned out perfect every time.  Freezes well too.  I have cupcake tin type angel food cake tins and made this also as individual servings.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"emmelineseli"},"reviewBody":"Sharron--- Look, you can't go on tweaking a recipe that isn't yours.  You can use your own if there aren't enough eggs to your liking.  Now, I'd like to point out that there are a lot of child bakers who are looking for recipes during quarantine because of COVID19.  Allow them the chance to try the recipe for themselves.  On a happier note, this is the best pound cake my daughter has ever made! I agree with Jay, it was ABSOLUTELY SCRUMPTIOUS!!! Thank you for sharing this recipie!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Buttermilk Pound Cake","description":"Check out this video for how to make Buttermilk Pound Cake","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/06\/ButtermilkPoundCake_DIYD_3591_040521_H.mp4","duration":"111","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/06\/Buttermilk-Pound-Cake_exps3591_AC2930252B01_15_6b_RMS-6.jpg","advertising":true,"jw_id":"pTZYxbNX","jw_url":"http:\/\/content.jwplatform.com\/videos\/pTZYxbNX-gTFJI986.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/pTZYxbNX\/poster.jpg?width=720","jw_publish_date":"06\/30\/2021"},"rms_legacy_id":"3591","romance_copy_dek":"This buttermilk pound cake has a superior texture that is equally moist, tender and light. The recipe is your new go-to for serving with fruit or tea, or on its own as a snack.","enhanced_recipe_title":"Buttermilk Pound Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, softened","IngredientText":"1 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 cups sugar","IngredientText":"2-1\/2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs, room temperature","IngredientText":"4 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups all-purpose flour","IngredientText":"3 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon baking soda","IngredientText":"1\/4 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup buttermilk","IngredientText":"1 cup buttermilk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Confectioners' sugar, optional","IngredientText":"Confectioners' sugar, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Buttermilk-Pound-Cake_EXPS_FT24_3591_EC_041824_1.jpg","RecipeId":3591,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Buttermilk Pound Cake Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"42586\"]","RecipeAttachmentFileName":"Buttermilk-Pound-Cake_EXPS_FT24_3591_EC_041824_1.jpg","ContributorId":null,"Firstname":"Gracie","Lastname":"Hanchey","City":"DeRidder","StateDescription":"Louisiana","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 10 min. Bake: 70 min. + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Buttermilk Pound Cake","SubmittedTitle":"Buttermilk Pound Cake","RecipeTypeId":1,"AverageRating":4.72,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT24_3591_EC_041824_2.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":70,"TotalTimeInMinutes":80,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Buttermilk Pound Cake","OriginalSourceProject":"Buttermilk Pound Cake","ContestPlacement":"","Trailer":"<h2>Buttermilk Pound Cake Tips<\/h2> \r\n\r\n<h3>What does buttermilk do to cake?<\/h3> \r\nButtermilk is a wonderful cake ingredient. Its acidic nature tenderizes the gluten in flour, yielding a moist and tender crumb in cakes.  \r\n\r\n<h3>How do you make buttermilk?<\/h3> \r\nNo buttermilk on hand? No problem! To make 1 cup buttermilk, combine 1 tablespoon white vinegar or freshly squeezed lemon juice and enough milk to measure 1 cup. Stir, then let stand for 5 minutes.  \r\n\r\n<h3>What else can I make with buttermilk?<\/h3> \r\nThe wonderful thing about buttermilk is that it is so versatile! Other baked goods and desserts that call for buttermilk include <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-doughnuts\/\" data-original-title=\" title=\">doughnuts<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-chocolate-cupcakes\/\" data-original-title=\" title=\">chocolate cupcakes<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southern-buttermilk-biscuits\/\" data-original-title=\" title=\">southern buttermilk biscuits<\/a> and even <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-peach-ice-cream\/\" data-original-title=\" title=\">peach ice cream<\/a>! Buttermilk can also be used in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-buttermilk-salad-dressing\/\" data-original-title=\" title=\">creamy buttermilk salad dressing<\/a> or as a marinade for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-fried-chicken-with-gravy\/\" data-original-title=\" title=\">buttermilk fried chicken with gravy<\/a>. \r\n\r\n<h3>How do I prevent my cake from sticking to the pan?<\/h3> \r\nThere is nothing worse than a cake that just doesn\u2019t want to release properly from a pan! See how to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-grease-a-bundt-pan\/\" data-original-title=\" title=\">correctly grease a Bundt pan<\/a> so that your cake comes out perfectly every time.","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped\u2014once people taste it, they won't go back to their other recipes with buttermilk. \u2014Gracie Hanchey, De Ridder, Louisiana","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. ","SequenceNo":1},{"Direction":"   Pour into a greased and floured 10-in. fluted tube pan. Bake at 325\u00b0 until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Cake Recipes","ID":111690}],"Course":[{"Name":"Course","ID":0},{"Name":"Bundt Cake Recipes","ID":95522},{"Name":"Cakes","ID":94630},{"Name":"Desserts","ID":94274},{"Name":"Pound Cake","ID":95594}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Baby Shower Recipes","ID":104174},{"Name":"Bridal Shower Recipes","ID":104186}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Milk","ID":102025}],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Cuisines","ID":305271},{"Name":"North America","ID":305374},{"Name":"Southern","ID":305394},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Bundt Cakes","ID":305753},{"Name":"Cakes","ID":305744},{"Name":"Pound Cake","ID":305795},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Bundt Pan","ID":303980},{"Name":"Holidays & Events","ID":304368},{"Name":"Events & Gatherings","ID":304515},{"Name":"Potluck","ID":304558},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 piece: 334 calories, 13g fat (8g saturated fat), 78mg cholesterol, 159mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 5g protein.","NoOfRatings":109,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Buttermilk-Pound-Cake_EXPS_FT24_3591_EC_041824_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Buttermilk-Pound-Cake_EXPS_FT24_3591_EC_041824_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_GHTJM1701_3591_B01_24_16b.jpeg"],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Buttermilk Pound Cake Tips<\/h2>     <h3>What does buttermilk do to cake?<\/h3>   Buttermilk is a wonderful cake ingredient. Its acidic nature tenderizes the gluten in flour, yielding a moist and tender crumb in cakes.      <h3>How do you make buttermilk?<\/h3>   No buttermilk on hand? No problem! To make 1 cup buttermilk, combine 1 tablespoon white vinegar or freshly squeezed lemon juice and enough milk to measure 1 cup. Stir, then let stand for 5 minutes.      <h3>What else can I make with buttermilk?<\/h3>   The wonderful thing about buttermilk is that it is so versatile! Other baked goods and desserts that call for buttermilk include <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-doughnuts\/\" data-original-title=\" title=\">doughnuts<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-chocolate-cupcakes\/\" data-original-title=\" title=\">chocolate cupcakes<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southern-buttermilk-biscuits\/\" data-original-title=\" title=\">southern buttermilk biscuits<\/a> and even <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-peach-ice-cream\/\" data-original-title=\" title=\">peach ice cream<\/a>! Buttermilk can also be used in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-buttermilk-salad-dressing\/\" data-original-title=\" title=\">creamy buttermilk salad dressing<\/a> or as a marinade for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttermilk-fried-chicken-with-gravy\/\" data-original-title=\" title=\">buttermilk fried chicken with gravy<\/a>.     <h3>How do I prevent my cake from sticking to the pan?<\/h3>   There is nothing worse than a cake that just doesn\u2019t want to release properly from a pan! See how to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-grease-a-bundt-pan\/\" data-original-title=\" title=\">correctly grease a Bundt pan<\/a> so that your cake comes out perfectly every time."}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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