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Buttermilk pound cake is so moist and always a hit! I top it off with this fabulous browned butter glaze (it’s easy to make AND it packs a crazy amount of flavor) and it seriously could not be more delicious!
I’ve been on a bit of a buttermilk kick lately.
I had to buy a carton of buttermilk for my AMAZING Belgian waffle recipe (seriously, have you tried this recipe?!) and I had a bit leftover to use up.
I’m so glad, because it’s easy to forget how magical buttermilk is. It adds such a nice flavor to baked goods and makes them so moist!
This buttermilk chocolate cake is a serious favorite right now.
Anyway, I decided it was time to go the buttermilk pound cake route and woo, so glad I did that!
This is one of the best bundt cake recipes, especially since I topped it off with some browned butter glaze. No one can ever get enough of that glaze!
How to make this buttermilk pound cake recipe:
To start, you’ll whisk together your flour, baking soda, and salt in a small bowl. Set that side.
Beat together some butter, sugar, and vanilla until it’s light and creamy and then start adding in your eggs one at a time.
Once your eggs are all mixed into your butter and sugar, you’ll alternate adding in the dry ingredients and buttermilk until everything is just combined.
Pour the batter into a well greased bundt pan and bake it off for about 90 minutes.
I like to let the cake cool in the bundt pan for about 10 minutes before flipping it over onto my cake stand to finish cooling.
How to make brown butter glaze:
Browned butter is just butter that you’ve cooked until browned – it’s as easy as it sounds!
Add your butter to a sauce pan over medium low heat and let it melt, stirring often.
The butter will start to foam up. At this point, you should be whisking constantly to prevent the bottom from burning.
Keep whisking and watching the butter. The liquid should turn a nice golden brown color.
Be careful not to let it get too dark brown or the butter will taste burnt.
That’s it! You’ve browned butter!
Next, stir in your powdered sugar and a couple tablespoons of milk. Easy peasy!
Immediately pour the glaze over the top of the cooled cake. It’ll set up fairly quickly.
Alright, friends, you’re done!
This cake is so moist, simple, and seriously delicious. I’m obsessed with the glaze on top and I think you will be too!
More cake recipes to try:
Eclair Cake: This no bake dessert is always a hit!
Applesauce Cake: Another bundt cake recipe but this was is flavored with applesauce!
Pumpkin Cake: Pumpkin makes everything better!
Peanut Butter Cake: It’s topped with my mama’s famous fudge frosting!
Buttermilk Pound Cake
Ingredients
For the cake
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 2 cups brown sugar
- 1 cup sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
For the glaze
- 4 tablespoons butter
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
For the cake
- Preheat oven to 325 degrees. Liberally grease and flour a 9 or 10 cup bundt pan.
- Mix together the flour, baking soda, and salt. Set aside.
- Add the butter, brown sugar, and sugar to a large mixing bowl. Beat on medium speed until light and fluffy.
- Mix in the eggs, one at time, beating well after each egg.
- Add half of the flour to the mixture and stir by hand to combine, followed by half of the buttermilk mixture and the vanilla. Repeat with the remaining flour and buttermilk, mixing until the batter is just combined.
- Pour mixture into prepared pan and bake for 70-80 minutes or until the cake springs back when you touch the top and the edges begin to pull away from the side of the pan.
- Let cool in the pan for 10 minutes before turning out onto a cake plate to finish cooling.
For the glaze
- When the cake has cooled completely, add the butter to a small sauce pan over medium heat.
- When butter has melted completely, begin whisking it. It will foam up as it cooks. Continue whisking and keep a close on the butter as it begins to brown.
- Remove the butter from the heat when the liquid is golden brown.
- Whisk in the powdered sugar and milk to form a smooth glaze.
- Immediately pour glaze over the cooled cake. Glaze will set within minutes.
Jean Buduski says
I made this yesterday and was very disappointed. With so many ingredients I thought this would be great..This turned out to be very dry
Karly says
Oh no, I’m sorry to hear that. Are you sure that you measured your flour correctly (spoon it in and then level it off) and didn’t overbake? Otherwise, I’m not sure why it would be dry. Either way, sorry it wasn’t what you expected.
Karlijne says
What went wrong here?
I had too much batter, so poured some into cupcakes, and then the pan overflowed butter half way even though it was the required size.
300 gr sugar and 225 gr of butter shouldve given away that this was bad news for a bundt. I bake at least 3 times a week off pinterest but this I’ve never had. What a waste of ingredients…
Karly says
Hi Karlijne! Not sure what would have went wrong unless it was something with your conversion. This recipe works perfectly for me in the correct bundt pan size. 300 grams of sugar would only be 1 1/2 US cups, so I’m guessing your sugar measurements are off.
Karly says
Hi again! I just realized that the recipe called for a 9 or 10 INCH bundt pan, and that should have read cup. I’m guessing that you used a smaller pan size that necessary. So sorry about that mistake! It’s updated now if you wish to try again.
Courtney says
Oh… I have an older oven, so perhaps the temp is off but I pulled it out around 65-70 mins and it was perfect!