If you’re on the hunt for a dessert that feels like a warm hug and tastes like a celebration, the Vanilla Buttermilk Pound Cake Recipe is just what you need. This cake is a perfect blend of tender crumb and rich flavor, where silky buttermilk meets the sweet warmth of vanilla in every bite. Whether you are baking for a special occasion or simply treating yourself, this pound cake offers a nostalgic, homemade charm that will quickly become a family favorite. The texture is buttery yet light, and that classic pound cake richness is brightened beautifully by the tang of buttermilk. You’ll soon see why this Vanilla Buttermilk Pound Cake Recipe garners so much love and requests for repeat servings!
Ingredients You’ll Need
Gathering your ingredients for this Vanilla Buttermilk Pound Cake Recipe is a delightful reminder that often the simplest essentials yield the most delicious results. Each component plays a crucial role: flour provides structure, butter creates that lush, moist crumb, sugar adds the perfect sweetness, and buttermilk lends a subtle tang and tenderness that make this cake truly stand out.
- 2 1/2 cups all-purpose flour: The backbone of the cake, ensuring just the right texture and body.
- 1/2 teaspoon baking soda: Helps the cake rise and stay light without losing its classic density.
- 1/2 teaspoon salt: Enhances the flavors and balances sweetness perfectly.
- 1 cup unsalted butter, softened: Adds richness and moisture; make sure it’s softened for smooth mixing.
- 2 cups granulated sugar: Sweetens the cake to perfection, contributing to that tender crumb.
- 4 large eggs, room temperature: Bind everything together and add richness; room temperature eggs mix better.
- 1 cup buttermilk: Or milk mixed with lemon juice or vinegar; this adds a subtle tang and helps create the moist, tender texture.
- 2 teaspoons vanilla extract: The star flavor that makes this cake truly sing.
- 1 cup powdered sugar (for glaze): Perfect for a sweet, glossy finish if you decide to drizzle the optional glaze.
- 2-3 tablespoons buttermilk (for glaze): Thins the glaze so it’s just right for drizzling.
- 1/2 teaspoon vanilla extract (for glaze): Adds a hint of extra vanilla flavor in the glaze.
How to Make Vanilla Buttermilk Pound Cake Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease and flour a 10-inch Bundt pan or loaf pan thoroughly, ensuring every nook and cranny is coated to help your cake release effortlessly after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Whisking these dry ingredients beforehand ensures they’re evenly distributed, which translates into a perfectly textured cake without any surprises.
Step 3: Cream the Butter and Sugar
Using an electric mixer on medium speed, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color. This step is key because it incorporates air into the batter, creating the foundation for a tender, airy cake.
Step 4: Add the Eggs
Add the eggs one at a time, mixing well after each addition. This gradual incorporation prevents the batter from curdling and helps maintain a smooth, uniform texture in your Vanilla Buttermilk Pound Cake Recipe.
Step 5: Combine Wet and Dry Ingredients
Reduce the mixer speed to low, then gradually add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Stir in the vanilla extract until just combined. Avoid overmixing here to keep the cake tender and avoid any toughness.
Step 6: Bake Your Cake
Pour your batter into the prepared pan, smoothing the top with a spatula. Bake for about 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for 10 to 15 minutes before inverting onto a wire rack to cool completely—this step is crucial for that perfect shape and texture.
Step 7: Prepare the Optional Glaze
For an extra touch of sweetness, whisk together powdered sugar, 2 to 3 tablespoons of buttermilk, and half a teaspoon of vanilla extract until smooth. Drizzle this glossy glaze over your cooled cake and allow it to set, making every slice feel like a special treat.
How to Serve Vanilla Buttermilk Pound Cake Recipe
Garnishes
This cake shines on its own but gets even more delightful with garnishes like fresh berries, a sprinkle of powdered sugar, or a few mint leaves. These elements add a fresh, vibrant pop of color and flavor to your slice, making it look as good as it tastes.
Side Dishes
Pair your Vanilla Buttermilk Pound Cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent experience. For something lighter, fresh fruit or a drizzle of fruit compote complements the buttery richness perfectly.
Creative Ways to Present
Try serving slices of this pound cake layered with strawberries and mascarpone for an elegant dessert, or simply stack small cubes in a trifle with layers of custard and berries. The cake’s sturdy, buttery texture makes it versatile enough for all sorts of delicious presentations!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pound cake tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for up to 3 days, making it easy to enjoy throughout the week without sacrificing flavor or texture.
Freezing
If you want to keep your Vanilla Buttermilk Pound Cake Recipe for longer, wrap it well in plastic wrap and then foil before freezing. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best texture and taste.
Reheating
To bring your pound cake back to that freshly baked warmth, pop slices in the microwave for about 15 to 20 seconds or warm them gently in an oven preheated to 300 degrees Fahrenheit for 10-15 minutes. This revives the buttery aroma and soft texture beautifully.
FAQs
Can I substitute regular milk for buttermilk in this Vanilla Buttermilk Pound Cake Recipe?
Yes, you can! Simply mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes before using it as a buttermilk substitute. This mimics the acidity and tang that buttermilk brings to the cake.
Is it necessary to use room temperature eggs?
Using room temperature eggs helps the batter come together more smoothly and evenly, which contributes to a lighter texture in your cake. If your eggs are cold, you can quickly warm them by placing them in a bowl of warm water for a few minutes.
Can I use a different pan instead of a Bundt or loaf pan?
You can use a regular round cake pan, but it may affect the baking time and the final shape of your cake. Just keep an eye on the baking progress and test with a toothpick for doneness.
What makes this pound cake different from other pound cakes?
The inclusion of buttermilk and the vanilla extract in this Vanilla Buttermilk Pound Cake Recipe balances the richness and adds a moist, tender crumb with a slight tang that makes the flavor deeper and more complex.
Can I skip the glaze?
Absolutely! The cake is delicious on its own thanks to the perfect balance of vanilla and buttermilk, but the glaze adds a lovely sweet finish if you’re in the mood for a little extra indulgence.
Final Thoughts
Trust me, once you try this Vanilla Buttermilk Pound Cake Recipe, you’ll find it hard to bake any other pound cake again. It’s the perfect blend of tender, buttery, and lightly tangy that makes every bite a moment of pure joy. Whether for a family gathering or a quiet afternoon treat, this recipe is one to hold onto and share. I can’t wait for you to bake, taste, and fall in love with it just like I did!
Print
Vanilla Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 20-30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vanilla Buttermilk Pound Cake is a moist and tender classic dessert with a rich buttery flavor and a hint of vanilla. It’s made with simple pantry ingredients and features a delicate buttermilk tang, perfect for any occasion. The optional vanilla glaze adds a sweet, creamy finish to enhance every bite.
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, ensuring all crevices are well-coated to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3–4 minutes. This incorporates air to give the cake a tender crumb.
- Add the Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter remains emulsified.
- Combine Wet and Dry Ingredients: Reduce the mixer speed to low. Gradually add the dry ingredients to the batter in three parts, alternating with the buttermilk—beginning and ending with the dry ingredients. Stir in the vanilla extract until the batter is just combined, being careful not to overmix.
- Bake: Pour the prepared batter into the greased pan and smooth the top with a spatula. Place in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar, 2–3 tablespoons of buttermilk (or milk), and vanilla extract until smooth. Drizzle the glaze over the cooled cake and let it set before serving to add a sweet, creamy finish.
Notes
- Room temperature eggs help the batter emulsify better for a tender crumb.
- Using buttermilk adds a slight tang and tenderizes the cake, but you can use milk with lemon juice or vinegar as a substitute.
- Make sure not to overmix once the dry ingredients are added to avoid a dense cake.
- The cake is best when cooled completely before glazing and serving.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This recipe works well in either a Bundt pan or a standard loaf pan.
