Buttermilk Pound Cake in a Loaf Pan: Moist Classic Recipe

A rich buttermilk vanilla pound cake baked in a 9×5 inch loaf pan. The loaf is moist and dense with a crisp, golden crust. Serve it plain or with fresh fruit and whipped cream for a simple, elegant dessert.

Pound Cake in a Loaf Pan

This recipe makes one 9×5 inch loaf. The batter fills a single pan; double the ingredients if you want two loaves.

To prevent sticking, line the pan with parchment paper or spray it generously with nonstick cooking spray. This step ensures the cake releases cleanly and stays intact.

Pound Cake Recipe with Buttermilk and Butter

This buttery buttermilk pound cake is exceptionally flavorful. It has a tender, dense crumb and a wonderfully crisp exterior. The combination of butter, buttermilk, and the right amount of salt gives the loaf a deep, balanced flavor—don’t omit or reduce the salt.

The cake is sweet enough to enjoy on its own but pairs beautifully with berries or a spoonful of whipped cream. The interior stays pale and soft while the outside bakes to an attractive golden brown.

What Makes a Pound Cake Different?

Traditional pound cake is dense and rich, originally made with equal weights of butter, sugar, eggs, and flour. Flavorings such as vanilla, almond, or lemon are common. Classic versions rely on creaming and beaten eggs for lift rather than chemical leaveners.

This recipe adapts the concept for a loaf pan. It uses similar core ingredients but in scaled quantities and includes a touch of baking powder and buttermilk for tenderness and a subtle tang. The result is a loaf-style pound cake that is easier to make and still true to the dense, buttery character of the classic.

How to Make This Pound Cake

Overview of the method:

• Cream butter, sugar, salt, and baking powder until light and airy.
• Beat in the eggs one at a time until fully incorporated.
• Stir in the buttermilk and vanilla—the mixture may look curdled; that’s normal.
• Fold in the flour just until combined to avoid overmixing.
• Pour the batter into a prepared loaf pan and bake until golden and set.

The method is intentionally simple and beginner-friendly, requiring only one bowl. It’s a great cake to try if you want a reliable, delicious loaf without fuss.

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Loaf Pan Buttermilk Pound Cake

Beat Bake Eat

A buttery, buttermilk vanilla pound cake baked in a loaf pan. It is moist and dense with a deliciously crisp and golden exterior. Serve it plain or with fruit and whipped cream.

4 from 10 votes

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Prep Time
12 mins

Cook Time
1 hr 2 mins

Cool Time
40 mins

Total Time
1 hr 54 mins

Course
Dessert

Cuisine
European

Servings
10

Calories
297 kcal

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup + 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3 eggs
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour

Instructions

• Preheat the oven to 325°F.
• In a large bowl, add the butter, sugar, salt, and baking powder.
• Using a whisk or electric mixer, beat until fluffy and about doubled in size, about 3 minutes.
• Beat in the eggs, ensuring each is fully incorporated.
• Stir in the buttermilk and vanilla extract. The mixture may curdle—this is normal.
• Add the flour and mix until just combined; avoid overmixing to keep the crumb tender.
• Line a 9×5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
• Transfer the batter to the pan and smooth the top into an even layer.
• Bake for 60–62 minutes, until the edges are deep golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Cool in the pan for 10 minutes, then transfer to a wire rack. Let the cake cool at least 30 minutes before slicing.

Notes

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