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Or try these for an easier cake recipe:
- Almond Sheet Cake
- Moist Lemon Pound Cake
- Black Magic Cake
- Moist and Fluffy Orange Cake Recipe
How to Keep a Bundt Cake From Sticking to the Pan
1. If your bundt cake pan isn’t properly greased with butter or cooking spray, the edges and lines on it might make it hard for you to remove your cake.
2. Every edge has to be well greased before adding your flour, and spreading it out to cover every inch. To get rid of any extra flour, carefully tap the pan on your counter, and empty it out.
3. Cook the batter in your pan following the directions on the recipe. It will be easy to remove your cake from the pan once it’s fully cooked.
4. After taking it out of the oven, let your bundt cake cool in the pan for 10 minutes. Flip it upside down on your cooling rack, it should easily release that way.
Can Milk Be Substituted for Buttermilk in This Recipe?
You cannot use plain milk instead of buttermilk for this recipe.
If you want to replace buttermilk with milk, mix it with a teaspoon of lemon and leave it for 5 minutes.
You can now use this instead of buttermilk in your vanilla buttermilk pound cake.
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Variations to This Recipe
- To add a sweet lemon taste to your pound cake, mix in 1 teaspoon of lemon extract.
- If you want a chocolate-vanilla pound cake, add 1/3 cup of cocoa powder to your flower mix.
- Ice your pound cake with a bit of powdered sugar.
Tips for Storing a Buttermilk Pound Cake
You can store your buttermilk pound cake in room temperature for 3 days sealed in a container.
Make sure your cake is fully cooled before freezing it, and cover it in plastic wrap. Then wrap it in 2 layers of foil. You can pop it in your freezer for around 1 month.
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To-Die-For Buttermilk Pound Cake
This vanilla buttermilk pound cake will have you in a chokehold once you try it, and will instantly become your go-to. In an hour and half, you'll have your cake baked and ready!
Ingredients
- 3 sifted cups of all purpose flour
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup or 2 sticks of butter
- 3 cups of sugar
- 6 eggs
- 2 teaspoons of vanilla extract
- 1 cup of buttermilk
Instructions
- Turn on your oven to 325 F. Take your bundt cake pan, grease and flour it. To get rid of any extra flour, carefully tap the pan on your counter, and empty it out.
- Mix 3 cups of flour, salt, and baking soda in a medium-sized bowl.
- Combine your sugar and butter in a stand mixer. Slowly pour in your vanilla extract and eggs. Cream on medium to high speed for 4 minutes.
- Little my little, add a cup of your flour mix, then a bit of buttermilk, rotating like so, until everything is combined.
- In your bundt cake pan, transfer the cake batter. And make sure it's smooth on the top using a rubber spatula.
- Place it in the center rack of your hot oven and let cook. It's best if you don't open the oven door until the cooking hour has passed. You know your bundt cake is done when it starts unsticking itself from the edges of the pan.
- Put it down for 10 minutes to cool, then flip it into a cooling rack. In case it refuses to slip from the pan, pat the sides and bottom of it.
- You can eat it straight away, or leave it at room temperature in a sealed container for 3 days.
Notes
- You can store your buttermilk pound cake in room temperature for 3 days sealed in a container.
- Make sure your cake is fully cooled before freezing it, and cover it in plastic wrap. Then wrap it in 2 layers of foil. You can pop it in your freezer for around 1 month.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 442Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 134mgCarbohydrates: 75gFiber: 1gSugar: 51gProtein: 7g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.