Buttermilk Poundcake

August  5, 2014
Photo by Bobbi Lin
Author Notes

My favorite poundcake recipe uses buttermilk rather than milk, which gives the finished loaf the most beautiful (less dense) crumb and a slightly tangy flavor that's great with jam. —Erin Jeanne McDowell

  • Makes 1 loaf
  • 2 sticks softened unsalted butter
  • 1 3/4 cups vanilla sugar
  • 3 large eggs
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • coarse sugar, for garnish
In This Recipe
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes. Add the eggs one at a time, scraping well after each addition.
  2. In a medium bowl, whisk the flour, baking powder, and salt to combine. Add 1/3 of the dry ingredients to the butter mixture, mix just until incorporated.
  3. Add 1/3 of the buttermilk, mixing just until incorporated. Repeat until all of the dry and wet ingredients are added, scrape the bowl well.
  4. Pour the batter into a greased, parchment lined loaf pan and top generously with coarse sugar. Bake in a 350 degree oven until golden and a toothpick inserted into the center comes out clean.
  5. Cool 15 minutes in the pan before unmolding, then cool completely before serving.

See Reviews

See what other Food52ers are saying.

  • Naomi
  • Kim Alexander
    Kim Alexander
  • EmilyC
  • Cris Jaffe
    Cris Jaffe
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.