Here’s a rich, dense, and buttery Mile High Buttermilk Pound Cake — a tall, classic Southern-style pound cake with a moist crumb and a tangy depth of flavor from buttermilk. It rises beautifully and slices like a dream.
🍰 Mile High Buttermilk Pound Cake
👩🍳 Servings: 12–16
🕒 Prep: 20 minutes | Bake: 1 hr 15–30 min
🧾 Ingredients:
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3 cups (360 g) all-purpose flour
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1/2 tsp baking soda
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1/2 tsp salt
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1 cup (240 ml) buttermilk, room temp
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1 tsp vanilla extract
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1 cup (226 g) unsalted butter, room temp
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1/2 cup (120 g) shortening (Crisco or similar), room temp
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3 cups (600 g) granulated sugar
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6 large eggs, room temp
🧑🍳 Instructions:
1. Preheat & Prep Pan
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Preheat oven to 325°F (163°C).
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Generously grease and flour a 10-inch tube or bundt pan. (You want every nook coated!)
2. Dry & Wet Ingredients
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In a bowl, whisk together flour, baking soda, and salt. Set aside.
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In a small bowl, mix buttermilk and vanilla.
3. Cream Butter, Shortening & Sugar
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In a large bowl or stand mixer, beat butter and shortening until creamy and fluffy (about 3–5 minutes).
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Gradually add sugar, beating another 3–5 minutes until very light.
4. Add Eggs
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Add eggs one at a time, beating well after each.
5. Alternate Dry & Wet
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On low speed, add flour mixture in 3 additions, alternating with buttermilk mixture in 2 additions.
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Start and end with flour. Don’t overmix — just until incorporated.
6. Bake
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Pour batter into prepared pan. Smooth the top.
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Bake at 325°F for 1 hour 15 to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
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Tent with foil if top browns too fast during the last 20 minutes.
7. Cool
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Let cool in the pan for 15 minutes, then invert onto a rack to cool completely.
🍋 Optional Glaze (Buttermilk or Lemon):
Mix:
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1 cup powdered sugar
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1–2 tbsp buttermilk (or lemon juice)
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1/2 tsp vanilla or lemon zest
Drizzle over cooled cake.
🍽️ Serving Suggestions:
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Delicious as-is, or with berries and whipped cream.
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Great with coffee or for holiday gatherings.