Introduction
Few desserts capture the warmth, nostalgia, and irresistible aroma of home baking like a Vanilla Buttermilk Pound Cake. This classic cake is tender, buttery, and richly flavored with smooth vanilla. The addition of buttermilk gives the crumb a perfect balance—moist and soft, yet sturdy enough to slice beautifully. It’s the kind of cake that stands proudly on its own but becomes even more magical with fresh berries, whipped cream, or a light glaze.
Vanilla pound cake has been a staple in Southern kitchens for decades, often passed through generations as a reliable dessert for Sunday dinners, holidays, and celebrations. This buttermilk version takes the traditional recipe and elevates it with enhanced moisture, tang, and richness.
Whether you’re a seasoned baker or new to pound cakes, this detailed recipe ensures bakery-perfect results every single time. With a velvety crumb, beautifully golden crust, and deep vanilla aroma, this Vanilla Buttermilk Pound Cake is destined to become a household favorite.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk (room temperature)
- 5 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Optional: 1 teaspoon vanilla bean paste for extra vanilla richness
For the Optional Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation:
Step 1:
Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or two loaf pans. Ensure every corner is covered to prevent sticking.
Step 2:
In a large mixing bowl, cream butter and sugar together for 3–5 minutes until light, fluffy, and pale. This step builds structure and air into the cake.
Step 3:
Add eggs one at a time, beating well after each addition. Stir in vanilla extract (and vanilla bean paste if using).
Step 4:
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the butter mixture.
Step 5:
Pour in half the buttermilk, mixing gently. Add remaining dry ingredients, then remaining buttermilk. Mix just until combined—overmixing creates a dense texture.
Step 6:
Pour the batter into the prepared pan(s). Smooth the top and tap the pan gently on the counter to remove air bubbles.
Step 7:
Bake for 60–75 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven early; it can cause the cake to sink.
Step 8:
Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
Step 9 (Optional Glaze):
Whisk powdered sugar, milk, vanilla, and salt. Drizzle over the cooled cake for a sweet, glossy finish.
Variation:
- Vanilla Bean Pound Cake: Add vanilla bean seeds for deeper aroma.
- Buttermilk Lemon Pound Cake: Add 1 tablespoon fresh lemon zest to batter.
- Butter Glaze Pound Cake: Pour warm melted butter + sugar glaze over the warm cake.
- Marble Pound Cake: Swirl in a portion of chocolate batter.
- Berry Vanilla Pound Cake: Fold in blueberries, raspberries, or diced strawberries.
COOKING Note:
Make sure your ingredients—especially butter, buttermilk, and eggs—are at room temperature. This ensures a smooth batter that bakes evenly and creates the softest crumb.
Serving Suggestions:
- Serve sliced with fresh berries and whipped cream.
- Add a drizzle of caramel or chocolate sauce for a richer dessert.
- Enjoy with coffee or hot tea for a cozy breakfast treat.
- Dust with powdered sugar for a simple but elegant finish.
- Top with vanilla ice cream for a classic dessert plate.
Tips:
- Cream the butter and sugar long enough—this creates a lighter texture.
- Use high-quality vanilla for best flavor.
- If your cake browns too quickly, tent loosely with foil.
- Store at room temperature in an airtight container to keep it moist.
- For clean slices, chill cake briefly before cutting.
Prep Time:
20 minutes
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