A recipe for a moist buttermilk pound cake is Food Network's buttermilk pound cake provided by Alton Brown. The recipe takes about 30 minutes to prepare and serves around 10 to 12 people.
Start by creaming together 12 ounces chopped and softened unsalted butter and 12 ounces sugar for six minutes. Add 4 eggs, one at a time, then mix in 1 teaspoon vanilla and 1/2 teaspoon salt. Mix in 16 ounces cake flour in three parts, alternating with 1 cup buttermilk. Make sure to start and end with the flour. Pour the batter into a 10-inch buttered and floured tube pan, and bake for one hour at 375 degrees Fahrenheit.
For a variation on a buttermilk pound cake, make lemon buttermilk pound cake by beating together 1/2 pound butter, 2 cups sugar, 2 1/2 cups flour and 2 teaspoons baking powder for two minutes. Mix together 4 eggs, 3 egg yolks, 1/2 cup buttermilk, 1 tablespoon each grated lemon zest and lemon juice, and 1 teaspoon vanilla extract. Add the egg mixture gradually to the flour mixture, then pour batter into a buttered and floured 10-inch bundt pan. Bake the pound cake for one hour at 325 degrees Fahrenheit.
Top the lemon buttermilk pound cake with a lemon glaze by bringing 1/2 cup water and sugar to a boil. Remove the sugar mixture from the heat, and stir in 1/3 cup lemon juice and 2 teaspoons vanilla.