Martha Stewart Buttermilk Pound Cake

This Martha Stewart Buttermilk Pound Cake is a rich and moist recipe, which includes buttermilk and almond extract for an ultra-tender crumb and subtle flavor depth. It’s a classic, foolproof dessert, ready in about 1 hour and 35 minutes.

Martha Stewart Buttermilk Pound Cake Ingredients

• 1 1/2 cups unsalted butter (room temperature)
• 2 1/2 cups granulated sugar
• 4 large eggs (room temperature)
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

How To Make Martha Stewart Buttermilk Pound Cake

1. Preheat and prep the pan: Preheat the oven to 325°F. Grease and flour a 10- to 12-cup bundt pan. Set aside.
2. Cream butter and sugar: In a mixer, beat the butter and sugar together until light and fluffy, about 5 minutes.
3. Add eggs: Add eggs one at a time, mixing just enough to incorporate each egg. Scrape down the bowl as needed.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, salt, and baking soda.
5. Alternate dry and wet: Add the flour mixture and buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until well combined. Scrape down the bowl and mix briefly again.
6. Add flavorings: Stir in the vanilla and almond extracts.
7. Bake the cake: Pour the batter evenly into the prepared pan. Gently tap the pan on the counter to release any air bubbles. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick comes out clean.
8. Cool and serve: Let the cake cool in the pan for 10 minutes. Invert onto a platter and let cool completely before slicing.

Recipe Tips

• Why use buttermilk in pound cake? It makes the cake tender and adds a slight tang that balances the sweetness.
• What pan is best? A 10- or 12-cup bundt pan works best for even baking and easy slicing.
• How to prevent sticking: Grease and flour the pan thoroughly, especially in the grooves of a bundt pan.
• What internal temp is done? The cake is fully baked at 208°F to 210°F internally.
• Can I use a different extract? Yes, substitute lemon, orange, or just use vanilla alone.

What To Serve With Buttermilk Pound Cake

This moist pound cake pairs well with a variety of toppings and sides:

• Fresh berries and whipped cream
• A drizzle of lemon or vanilla glaze
• A scoop of vanilla bean ice cream
• A dusting of powdered sugar
• Sweetened sour cream or mascarpone

How To Store Buttermilk Pound Cake

Room Temperature: Store covered on the counter for up to 3 days.

Refrigerate: Store in an airtight container for up to 6 days. Let come to room temperature before serving.

Freeze: Wrap slices or the whole cake tightly in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge.

Buttermilk Pound Cake Nutrition Facts

• Calories: 536 kcal
• Carbohydrates: 71g
• Protein: 7g
• Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 125mg
• Sodium: 192mg
• Potassium: 98mg
• Fiber: 1g
• Sugar: 43g
• Calcium: 45mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use sour cream instead of buttermilk?
Yes, full-fat sour cream can be a good substitute, though the texture may be slightly denser.

Why is my pound cake dry?
Overbaking or too much flour can lead to dryness. Check doneness early and measure flour correctly.

Can I make this without almond extract?
Yes, simply increase the vanilla extract or substitute with a different flavor.

How long does it need to cool?
Let it cool for at least an hour before slicing for the best texture.

Can I add fruit or nuts?
Yes, fold in 1 cup of chopped nuts or berries, but toss them in flour first to prevent sinking.

Try More Recipes:

• Martha Stewart Buttermilk Cake
• Martha Stewart Butter Pound Cake
• Martha Stewart Butter Cake