Classic Buttermilk Pound Cake with a rich buttery flavor, tender crumb, golden crust, and subtle tang from buttermilk.

Scale

1 cup (226 g) unsalted butter, softened

3 cups (600 g) granulated sugar

6 large eggs

3 cups (360 g) all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup (240 ml) buttermilk

2 tsp vanilla extract

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1. Preheat the oven to 325°F (165°C).

2. Generously grease and flour a 10-inch tube or Bundt pan.

3. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

4. Beat the softened butter and granulated sugar until light and fluffy.

5. Add the eggs one at a time, beating well after each addition.

6. Add the vanilla extract and mix briefly.

7. Add the dry ingredients in several additions, alternating with the buttermilk. Begin and finish with the flour mixture.

8. Mix just until the batter is smooth and combined without overmixing.

9. Pour the batter evenly into the prepared pan and smooth the top.

10. Bake for 70 to 80 minutes, or until a cake tester inserted into the deepest part comes out clean or with a few moist crumbs.

11. Cool the cake in the pan for 10 to 15 minutes.

12. Carefully turn the cake onto a wire rack and cool completely before slicing.

Use softened rather than melted butter for the best texture.

Room-temperature eggs incorporate more easily into the batter.

Measure the flour carefully to prevent a dry or overly dense cake.

Do not overmix once the flour has been added.

Grease and flour the Bundt or tube pan thoroughly.

Store the cooled cake in an airtight container for up to 3 days at room temperature.

The cake can be frozen for up to 3 months.