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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.
Courtney says
Made this tonight because I had left over buttermilk. It’s is delicious. The browned butter glaze is next level awesome!!! Yum!!
Veronica Brignac says
I made this cake and it is delicious! Followed the directions! Spray your Bundt pan with Pam cooking spray and then flour the pan, cake will release!
Connie says
Had some buttermilk that I had to use up and am so glad I found this recipe! The cake was moist and flavorful and the icing was incredible! And the best part is that it was so easy to make. I will definitely be making this again! Thank you!
peter k says
All look delicious – and thanks for sharing . it’s a Summer favorite for sure
William says
Thank you for the recipe, Karly! Awesome cake: dense, moist and delicious. The buttermilk gives a great flavor and keeps the cake from being as oppressively heavy as traditional pound cakes. I recommend adding some honey and a drop of almond extract.
Brenda says
I found the cake to be tasty but extremely dry, I think the bake time of 90 minutes was too long. And no my over temperature is not off, Or perhaps It needs more buttermilk. And I thought it was too sweet.
BJ from VA
Blair says
Holy cow, this looks amazing. I LOVE bundt cakes, and you can never go wrong with BUTTER! 🙂
Kelly | Foodtasia says
This cake looks so delicious and the browned butter glaze is just heavenly! I’d love a piece for breakfast with a cup of coffee 🙂
Liz Berg says
This buttermilk pound cake looks incredible on its own, but the brown butter glaze makes it truly impossible to resist!!!
Maggie Martin says
Hey Girl! THIS should be 100 pound cake, especially with that glaze. Thanks!
Have a great Holiday season, catch you in 2019
Maggie
averie @ averie cooks says
This looks crazy good! Especially the icing….whoa 🙂 I need a big slice!
Linda Evans says
Bad news cake, followed directions, used 10 Nordic Ware bundt Pan. Cake stuck in pan would not release. The noted bake time was to long. Cake was a disaster.
Karly says
Sorry to hear you had trouble with this one. You definitely have to really grease those bundt pans to keep them from sticking since there’s so many little nooks and crannies.
KC says
Same outcome over here. I fear the bake time is at least 20 minutes too long. I had to cut the cake out of the pan piece by piece and it was a dry mess. Had to trash it and quickly make something else for Christmas dessert.
Yuets says
Same thing here.. cake was kinda overbaked… some parts inside was dense and outer part too hard. Tasted like rubber ?? I even had to take it out at 80 mins coz outside looks like it’s getting too dark a shade. Gonna have to trash this too . Sigh
Karly says
Hi there! I’m sorry you had issues! This cake turns out perfectly for me at 90 minutes. Are you sure that your oven temp is correct? It’s pretty common for them to be off by quite a bit.
Marcie says
Buttermilk makes everything so tangy and magical. I love this bundt cake!
DessertForTwo says
This looks like exactly what I want to make for my Christmas Eve dessert. Thank you so much!
Debra Lynn Ross says
I am wondering if I could add cocoa to the dry ingredients to make this a chocolate pound cake. Thoughts?
Karly says
You would have to make some other adjustments or it will be too dry. I haven’t attempted trying that with this cake, so I can’t make any recommendations. I do have a chocolate buttermilk cake, if you’d like to try that, but it’s not a pound cake.
JoAnne says
This recipe sounded yummy, but then I read the nutrition. 682 calories per slice and 76 grams of sugar per serving is kind of over the top. Is this an error, I hope?
Karly says
The nutrition is calculated automatically when I input the recipe and it’s not guaranteed to be accurate. If it’s important to you, I’d recommend calculating yourself with the exact products you use.
Glenda says
What constitutes a serving size? How many servings is this cake?