Buttermilk Pound Cake

Servings 12 |Prep Time 15min | Cook Time: 45 min

Ingredients

• 2 ¾ cups (550g) granulated sugar
• 2 sticks (8 oz / 227g) regular or df butter
• 4 large eggs OR 12 Tbsp (180g) aquafaba
• 3 cups (360g) Better Batter Gluten-free Cake Flour*
• ¼ tsp (1.5g) baking soda
• 2 tsp (2g) vanilla extract
• 1 cup (227g) buttermilk (OR 1 tbsp vinegar+ enough df milk to make same quantity)

 

*If preferred you may use 2 2/3c (360g) Artisan or 2 1/4c (300g) Original Blend instead

Instructions

Preheat ;oven to 350F. Generously Grease and flour a Bundt Pan, and set aside.

 

Blend  wet ingredients. Cream butter and sugar on medium speed with mixer. Add eggs or aquafaba a little at a time (1/4 c or 1 at a time), mixing well after each addition. Beat in vanilla.

Blend dry ingredients. In a small bowl, whisk together flour and baking soda.

 

Combine wet/dry mixtures. Add dry mixture to wet mixture and beat until well combined.

Pour batter evenly into a Bundt pan. Place into preheated oven and bake at 350 degrees Fahrenheit for about 45 minutes or until golden brown and toothpick comes out clean. Remove from oven.

Allow to cool for 10 minutes in pan, then turn out of pan and allow to cool completely before serving. 

 

This recipe was originally created by Jennifer Johns and was updated by our staff March 2025. Photo by Jennifer Johns.