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
Scale
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.
