If you are looking for a cake that feels like a warm hug on a plate, this Vanilla Buttermilk Pound Cake Recipe is an absolute treasure to have in your baking repertoire. With its tender crumb, subtle tang from the buttermilk, and the comforting aroma of vanilla, this cake brings a perfect balance of sweetness and richness. It’s the kind of dessert that’s perfect for celebrations, afternoon tea, or simply because you deserve a slice of homemade happiness any day of the week.
Ingredients You’ll Need
This Vanilla Buttermilk Pound Cake Recipe comes together with simple, everyday ingredients that pack a punch in flavor and texture. Each one plays a vital role in making your cake wonderfully moist, tender, and bursting with classic vanilla goodness.
- All-purpose flour (2 1/2 cups): Provides structure while keeping the crumb tender and soft.
- Baking soda (1/2 teaspoon): Helps the cake rise perfectly, giving it a light texture.
- Salt (1/2 teaspoon): Balances the sweetness and enhances all the flavors.
- Unsalted butter, softened (1 cup): Adds richness and creates that melt-in-your-mouth softness.
- Granulated sugar (2 cups): Sweetens the cake while contributing to its moist crumb.
- Large eggs, room temperature (4): Bind the ingredients and add moisture and body.
- Buttermilk (1 cup): Brings a slight tang and tenderizes the cake beautifully—can be substituted with milk plus lemon juice or vinegar.
- Vanilla extract (2 teaspoons): Infuses the cake with its signature warm, aromatic flavor.
- Powdered sugar (1 cup), buttermilk or milk (2–3 tablespoons), vanilla extract (1/2 teaspoon): For a simple optional glaze that adds a sweet, silky finish.
How to Make Vanilla Buttermilk Pound Cake Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 325°F (165°C). Prepare a 10-inch Bundt pan or a loaf pan by greasing and flouring it thoroughly. This ensures your beautiful pound cake will release easily after baking and maintain its perfect shape.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Taking the time to combine these dry ingredients well will ensure every bite of your pound cake has a consistent, light texture—no clumps or uneven spots here!
Step 3: Cream the Butter and Sugar
Next, in a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until the mixture is fluffy and pale—about 3 to 4 minutes. This step is crucial as it traps air, which helps create the pound cake’s signature light yet dense crumb.
Step 4: Add the Eggs
Add the eggs one at a time, beating well after each addition. This method helps incorporate the eggs fully without breaking down the light texture you’ve just built in the creaming step. It also keeps the batter smooth and luscious.
Step 5: Combine Wet and Dry Ingredients
Now slow down the mixer speed to low. Gradually add the dry ingredient mixture in three parts, alternating with buttermilk—start and finish with the dry ingredients. This alternating method keeps the batter from splitting and ensures even moisture throughout. Stir in the vanilla extract at the end until everything is just combined; you don’t want to overmix and risk a tough cake.
Step 6: Bake Your Cake
Pour the luscious batter into your prepared pan, smoothing the top with a spatula. Bake for about 60 to 70 minutes, keeping an eye out and testing with a toothpick in the center—it should come out clean when done. Allow the cake to cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack to cool completely. Patience here means your cake will finish perfectly without crumbling.
Step 7: Prepare the Glaze (Optional)
If you want to take your Vanilla Buttermilk Pound Cake Recipe to the next level, mix powdered sugar with a bit of buttermilk and vanilla extract to create a smooth glaze. Drizzle it over the cooled cake and let it set. This adds a delicate sweetness and a beautiful shine that makes your cake look as fabulous as it tastes.
How to Serve Vanilla Buttermilk Pound Cake Recipe
Garnishes
Sometimes simplicity is best, so a light dusting of powdered sugar or a drizzle of the vanilla glaze is all you need to highlight the cake’s lovely texture and subtle flavors. Fresh berries, mint leaves, or a spoonful of whipped cream can add a fresh vibrancy to every bite.
Side Dishes
Serve a slice alongside a scoop of vanilla ice cream, fresh fruit compote, or a dollop of lemon curd for contrasting flavors that brighten each mouthful. The tangy buttermilk in the cake pairs beautifully with fruity or creamy sides.
Creative Ways to Present
Turn your Vanilla Buttermilk Pound Cake Recipe into an elegant dessert by layering slices with fresh berries and cream into individual parfait glasses. Or create a simple yet stunning dessert tray by slicing the cake and arranging it with complementary treats like chocolate ganache or caramel sauce.
Make Ahead and Storage
Storing Leftovers
Leftover pound cake stays moist and fresh when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. Avoid refrigerating as it can dry out the cake, but if you must, make sure it is well wrapped.
Freezing
This Vanilla Buttermilk Pound Cake Recipe freezes wonderfully. Wrap it securely in plastic wrap and then foil, or place slices in an airtight freezer bag. Frozen cake keeps its quality for up to 3 months and thaws quickly at room temperature.
Reheating
To enjoy the pound cake warm, reheat slices gently in a microwave for 10 to 15 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes. Warming brings back that freshly baked feeling and enhances the vanilla aroma.
FAQs
Can I substitute the buttermilk?
Absolutely! If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade substitute gives the same tang and tenderizing effect as real buttermilk.
Why is the cake dense but fluffy at the same time?
The combination of creamed butter and sugar, the use of buttermilk, and careful mixing creates a pound cake with a satisfying density while remaining soft and tender—this balance is what makes it so special.
Can I use a different pan?
Yes, while a 10-inch Bundt pan is traditional, a loaf pan works perfectly as well. Just keep an eye on baking times, as they might vary slightly depending on the pan size.
Is the glaze necessary?
Not at all! The cake is wonderful on its own, but the glaze adds a little extra sweetness and moisture. It’s a personal preference that can make the cake look extra special.
How long does the Vanilla Buttermilk Pound Cake Recipe last?
Stored properly at room temperature, it’s best enjoyed within 3 days. Beyond that, freezing is your friend for keeping the cake fresh and delicious.
Final Thoughts
There is something truly comforting about baking and sharing a classic Vanilla Buttermilk Pound Cake Recipe. Its simple yet irresistible flavors make it a beloved crowd-pleaser no matter the occasion. I hope you enjoy baking and indulging in this cake as much as I do—trust me, it will quickly become a favorite in your kitchen, too!
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Vanilla Buttermilk Pound Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
Description
This Vanilla Buttermilk Pound Cake is a moist, tender, and richly flavored cake perfect for any dessert occasion. Made with classic ingredients like buttermilk, butter, and vanilla extract, this pound cake features a delicate crumb and a subtle tang from the buttermilk. A simple vanilla glaze adds a sweet finishing touch to enhance the cake’s buttery richness.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar)
- 2 teaspoons vanilla extract
Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons buttermilk (or milk)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a loaf pan, making sure all the nooks and crannies are well-coated to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside for later use.
- Cream the Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and granulated sugar together in a large mixing bowl until the mixture becomes light and fluffy, about 3 to 4 minutes. This step is crucial for a light texture.
- Add the Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate and maintain the batter’s smooth consistency.
- Combine Wet and Dry Ingredients: Reduce the mixer speed to low. Gradually add the dry ingredient mixture in three parts, alternating with the buttermilk (starting and ending with the dry ingredients). Mix until just combined, then stir in the vanilla extract gently to avoid overmixing.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack to cool completely.
- Prepare the Glaze (Optional): In a small bowl, whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Drizzle this glaze over the cooled cake and allow it to set before slicing and serving.
Notes
- Use room temperature eggs and butter for better mixing and texture.
- If you don’t have buttermilk, substitute with milk plus lemon juice or vinegar to achieve the tangy flavor and tender crumb.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Let the cake cool completely before glazing to prevent the glaze from melting.
- This pound cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
