Cooking Time:
60–75 minutes
Total Time:
1 hour 30 minutes – 1 hour 45 minutes
Nutritional Information (Approx per slice):
Calories: ~395
Protein: ~6g
Sodium: ~235mg
FAQs
Q: Why add buttermilk to pound cake?
Buttermilk adds moisture, tenderness, and mild tang that enhances the overall flavor.
Q: Can I use regular milk instead of buttermilk?
Yes—add 1 tablespoon lemon juice or vinegar to 1 cup milk to make a substitute.
Q: My pound cake cracked on top—why?
This is normal for pound cakes due to their dense texture and slow baking time.
Q: Can I freeze Vanilla Buttermilk Pound Cake?
Absolutely. Wrap tightly and freeze for up to 2 months.
Q: Can I add glaze while the cake is warm?
If you want a soaked-in glaze, yes. For a pretty finish, glaze when cool.
Conclusion
This Vanilla Buttermilk Pound Cake is the perfect combination of classic flavor and rich, moist texture. Its buttery crumb, delicate vanilla aroma, and versatile serving options make it a dessert you’ll bake over and over again. Whether you’re preparing it for family gatherings, celebrations, or simple weekly treats, this recipe guarantees flawless results with comforting homemade warmth.
For the Cake:
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3 cups all-purpose flour
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2 cups granulated sugar
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1 cup unsalted butter, softened
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1 cup buttermilk (room temperature)
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5 large eggs (room temperature)
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2 teaspoons pure vanilla extract
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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Optional: 1 teaspoon vanilla bean paste for extra vanilla richness
For the Optional Vanilla Glaze:
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1 cup powdered sugar
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2–3 tablespoons milk or heavy cream
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
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.
Notes
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.
