Description
This Vanilla Buttermilk Pound Cake is a moist, buttery dessert with a hint of tangy buttermilk and the warmth of vanilla. Perfectly tender with a golden crust, it’s ideal for any occasion—delicious on its own or paired with powdered sugar, fresh berries, or whipped cream.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 ¾ cups granulated sugar
- 5 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 2 tsp pure vanilla extract
Optional Toppings:
- Powdered sugar for dusting
- Fresh fruit (e.g., strawberries, blueberries)
- Vanilla glaze or whipped cream
Instructions
Prepare the Oven and Pan:
Preheat your oven to 325°F (160°C). Grease and flour a standard bundt pan or two 9×5-inch loaf pans. Set aside.Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender cake texture.Add Eggs:
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly mixed.Incorporate Buttermilk and Vanilla:
In a small bowl or measuring cup, combine the buttermilk and vanilla extract.Combine Wet and Dry Ingredients:
Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix, as this can make the cake dense.Pour Batter and Bake:
Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes (for a bundt pan) or 50-60 minutes (for loaf pans), or until a toothpick inserted in the center comes out clean.Cool the Cake:
Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully turn it out onto a wire rack and let it cool completely before slicing or decorating.
Notes
- Storage: Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days. For longer storage, freeze slices individually and thaw as needed.
- Buttermilk Substitute: If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Enhancements: Add a teaspoon of almond extract for a slightly nutty flavor, or mix in ½ cup of mini chocolate chips for a fun twist.
- Serving Tip: Serve slices warm with a scoop of vanilla ice cream for an indulgent treat.
Keywords: Vanilla Buttermilk Pound Cake, Breakfast Cake, Easy Pound Cake, Moist Buttermilk Cake