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

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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

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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