Buttermilk Poundcake

August 5, 2014

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 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.

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Reviews (3) Questions (0)

3 Reviews

Cris J. December 5, 2016
This cake is so good! I had to split it between a loaf pan and another smaller pan .. I forgot to sprinkle it with sugar, and I'm pretty sure there wasn't a baking time mentioned (so plan on an hour or so).
Vicki June 5, 2015
Delicious and very easy to make! Worth keeping in the recipe rotation.
EmilyC August 13, 2014
This is so, so delicious. LOVE the cap of raw sugar on top -- those crunchy bites are the best. It makes a big loaf which is nice -- I needed to use my 9.5" loaf pan because the batter didn't fit into my standard 8.5" one. Thanks for this gem!