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Grandma Ruby’s Buttermilk Pound Cake

Perfect Buttermilk Pound Cake is that once in a lifetime recipe made with the classic ratio of butter, sugar, eggs and flour. This easy bundt cake always comes out perfect, and you’ll be baking it for years to come.

The secrets to perfect pound cake
I’m an absolute obsessive about cake crumb (for non bakers, that translates to texture) It’s everything. I like it to be visible and slightly loose, even in a dense cake like a pound cake. Not too dry, not oily, a nice crumb signals a perfect bite of cake more than anything else.

All your ingredients need to be at room temperature for best success: read about my easy hacks for getting cold ingredients up to temperature for baking in this post.

This pound cake is based on the classic proportions that have stood the test of time, that is: equal weights butter, eggs, flour, and sugar. It’s called ‘pound’ cake because traditionally the recipe called for a pound of each, but I’ve scaled it down to fit a standard bundt pan. It’s nice and generous, but won’t take all day to cook.

Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.