There’s something magical about the simplicity of a pound cake. It’s a dessert that feels nostalgic, timeless, and oh-so-satisfying. This Vanilla Buttermilk Pound Cake is no exception. Imagine a dense, buttery cake with the perfect hint of vanilla and the tangy undertone of buttermilk—baked to golden perfection. Whether you enjoy it with a cup of coffee in the morning or as a sweet treat after dinner, trust me, you’re going to fall in love with this one. It’s easy to make but delivers bakery-level results. Ready to get baking? Let’s dive in!

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Why You’ll Love This Recipe

This isn’t just any pound cake—it’s the pound cake you’ll want to make again and again. Here’s why:

Irresistibly Moist Texture

The buttermilk adds a rich tang and ensures every bite is tender and moist. Say goodbye to dry cakes forever!

Simple Ingredients

Made with pantry staples you probably already have. No need to run out for fancy ingredients—it’s all about classic flavors done right.

Versatile Treat

Serve it plain, dust it with powdered sugar, or top it with whipped cream and fresh berries. It’s as versatile as it gets.

Crowd-Pleasing Flavor

The buttery, vanilla-infused flavor is a universal favorite. It’s perfect for brunch, dessert, or a casual afternoon snack.

Ingredients in Vanilla Buttermilk Pound Cake

Let’s break down the key players in this decadent cake:

Unsalted Butter: The base of any great pound cake. It gives richness and that melt-in-your-mouth texture.

Granulated Sugar: Sweetens the cake and helps achieve that beautiful golden crust.

Vanilla Extract: Adds warmth and depth of flavor. Go for pure vanilla for the best results.

Buttermilk: The secret ingredient for a moist and tender crumb. It also brings a slight tangy flavor that balances the sweetness perfectly.

All-Purpose Flour: The structure-builder of the cake. Sifted for a fine, light texture.

Eggs: Bind everything together and create that luscious, dense texture we all love in pound cake.

Baking Powder: Helps give the cake just the right amount of lift.

Instructions

Let’s create this delightful pound cake step by step:

Preheat Your Oven

Preheat your oven to 325°F (163°C). Grease a loaf pan or bundt pan generously with butter or nonstick spray, and lightly dust with flour to ensure easy release.

Cream the Butter and Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy. This step is crucial for creating a tender crumb.

Add Eggs One at a Time

Add the eggs one at a time, mixing well after each addition. This helps the batter stay smooth and emulsified.

Incorporate the Dry Ingredients

Sift together the all-purpose flour, baking powder, and a pinch of salt. Gradually add the dry mixture to the batter, alternating with buttermilk. Start and end with the dry ingredients, mixing just until combined.

Pour and Smooth

Pour the batter into your prepared pan. Smooth the top with a spatula to ensure even baking.

Bake to Perfection

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Finish and Serve

Dust with powdered sugar or glaze with a simple vanilla icing for extra sweetness. Slice, serve, and enjoy every decadent bite!

Nutrition Facts

Servings: 12 slices

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 150mg
Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
- Fiber: 1g
Protein: 5g
Cholesterol: 80mg

How to Serve Vanilla Buttermilk Pound Cake

This cake is as versatile as it is delicious. Try serving it with:

Fresh Berries: A handful of strawberries, raspberries, or blueberries adds a burst of freshness.

Whipped Cream: Light and airy, it’s the perfect complement to the rich cake.

Ice Cream: Vanilla or caramel-flavored ice cream pairs beautifully with warm pound cake.

Drizzle of Sauce: A simple chocolate or caramel drizzle takes this dessert to the next level.

Additional Tips

Prep Ahead

Measure and sift your ingredients ahead of time for a smooth baking process.

Customize Flavors

Try adding almond extract, lemon zest, or even a pinch of cinnamon for a unique twist.

Storage Tips

Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Freeze It

This cake freezes beautifully! Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.

FAQs

Q1: Can I use regular milk instead of buttermilk?
A1: Yes! Add a tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes to make a buttermilk substitute.

Q2: Can I use salted butter?
A2: Yes, but reduce the added salt in the recipe to balance the flavors.

Q3: Can I make this recipe gluten-free?
A3: Absolutely! Substitute all-purpose flour with a 1:1 gluten-free baking blend.

Q4: How do I prevent the cake from sticking to the pan?
A4: Grease the pan thoroughly with butter or nonstick spray and dust with flour.

Q5: Can I double this recipe?
A5: Yes, simply double all ingredients and bake in two pans.

Q6: Can I add mix-ins like chocolate chips or nuts?
A6: Definitely! Fold them into the batter just before pouring it into the pan.

Q7: Can I use a different pan size?
A7: Yes, but adjust the baking time accordingly.

Q8: How do I know when the cake is done?
A8: Insert a toothpick into the center—it should come out clean with no wet batter.

Q9: Can I make this cake ahead of time?
A9: Yes! It stays fresh for days and tastes even better the next day.

Q10: Can I add frosting?
A10: Sure! A cream cheese or vanilla buttercream frosting would be delicious.

In Conclusion

This Vanilla Buttermilk Pound Cake is the kind of recipe you’ll find yourself coming back to time and again. It’s simple, comforting, and oh-so-delicious. Perfect for any occasion—or no occasion at all. So grab your ingredients, preheat your oven, and treat yourself to a slice of this delightful cake. You deserve it!

Vanilla Buttermilk Pound Cake

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Author: Maria
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Indulge in this moist and tender Vanilla Buttermilk Pound Cake, topped with a luscious cream cheese glaze. Perfect for celebrations, afternoon tea, or simply to satisfy your sweet tooth!

Instructions

Preheat the oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or spray with nonstick baking spray.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients, alternating with buttermilk, starting and ending with the flour mixture. Mix just until combined.
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula.
Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
For the glaze, beat cream cheese until smooth. Gradually add powdered sugar and mix until combined.
Stir in vanilla extract and enough milk to achieve a pourable consistency.
Drizzle the glaze over the cooled cake. Let it set for a few minutes before slicing.
Serve and enjoy!

Notes

Ensure all ingredients are at room temperature for the best results.
For extra flavor, add a hint of lemon zest to the batter or glaze.

Nutrition

Serving Size: 1 slice (1/12 of the cake)
Calories: 420 kcal
Sugar: 38g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11 g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg