The Creamiest Vanilla Buttermilk Pound Cake Recipe Ever Made

Nestled in the heart of every home baker’s repertoire, this vanilla buttermilk pound cake brings comfort and nostalgia to your kitchen.

Soft whispers of childhood memories dance through its rich, tender crumb.

Buttermilk works its magic, creating a remarkably moist texture that melts on your tongue.

Delicate vanilla notes weave through each slice, promising a delightful experience.

Simple ingredients combine to craft a dessert that feels both elegant and familiar.

Warm ovens and patient mixing transform basic components into something extraordinary.

Ingredient List for Vanilla Buttermilk Pound Cake

• All-Purpose Flour: Provides the cake's structure and tender crumb, choose unbleached flour for best results.
• Baking Soda: Helps the cake rise and creates a light texture.
• Salt: Enhances overall flavor and balances sweetness.

• Butter, Eggs: Core ingredients for rich, moist cake texture, use room temperature for smooth mixing.
• Buttermilk: Adds tanginess and helps create a tender crumb, can substitute with milk and lemon juice.
• Vanilla Extract: Provides deep, classic flavor, pure vanilla gives the best taste.

• Granulated Sugar: Sweetens and helps create cake's soft texture.
• Powdered Sugar: Used for smooth, glossy glaze topping.
• Buttermilk (for Glaze): Creates silky, pourable consistency for cake topping.

Vanilla Buttermilk Pound Cake Baking Tips

Step 1: Warm Up The Oven

Fire up your oven to 325°F (165°C) and position the rack in the center for perfect baking.

Step 2: Prepare The Baking Vessel

Generously grease and flour a 10-inch Bundt pan or loaf pan, making sure every nook and cranny is well-coated to prevent sticking.

Step 3: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Salt

Set this mixture aside for later use.

Step 4: Cream Butter And Sugar

Using an electric mixer, beat butter and sugar on medium speed until the mixture becomes light, fluffy, and pale, which takes about 3-4 minutes.

Step 5: Incorporate Eggs

Add eggs one at a time, beating thoroughly after each addition to create a smooth, consistent batter.

Step 6: Blend Ingredients

Lower the mixer speed to low and gradually add the dry ingredients in three parts, alternating with buttermilk.

Always start and end with dry ingredients for the best texture.

Step 7: Add Vanilla Essence

Gently stir in vanilla extract, mixing until just combined to preserve the delicate flavor.

Step 8: Transfer To Pan

Pour the batter into the prepared pan and smooth the top with a spatula to ensure an even surface.

Step 9: Bake To Perfection

Bake for 60-70 minutes.

The cake is ready when a toothpick inserted into the center comes out clean.

Step 10: Cool Down

Allow the cake to rest in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely.

Step 11: Create Glaze

• Powdered sugar
• Buttermilk
• Vanilla extract

Stir until the mixture is smooth and glossy.

Step 12: Finish With Glaze

Drizzle the glaze over the cooled cake, letting it set before serving to create a stunning presentation.

Pound Cake Prep Tips for Vanilla Buttermilk Flavor

• Let butter sit at room temperature for 30-45 minutes before mixing to achieve a creamy, smooth texture that blends seamlessly with sugar.
• Sift dry ingredients together to eliminate clumps and ensure a more even, tender cake texture with no unexpected dry spots.
• Use exact measurements of buttermilk to maintain the cake's moisture and prevent a dry or dense final result.
• Insert a toothpick at an angle near the center of the cake; if it comes out with just a few moist crumbs, the cake is perfectly baked and ready to cool.
• Wait until the cake is completely cool before adding glaze to prevent it from melting and ensure a beautiful, smooth coating that sets nicely.

Store Vanilla Buttermilk Pound Cake

• Store the pound cake in an airtight container or tightly wrapped with plastic wrap for up to 5 days in the refrigerator, maintaining its moisture and freshness.
• Wrap the cake securely in plastic wrap and aluminum foil, then place in a freezer-safe container. Frozen pound cake stays delicious for up to 3 months.
• Remove the cake from the freezer and let it sit at room temperature for 2-3 hours, allowing it to gradually return to its original texture without compromising taste.
• Warm individual slices in the microwave for 10-15 seconds or briefly in a preheated oven at 300°F for a few minutes to restore its soft, tender crumb.

Drinks to Enjoy with Vanilla Buttermilk Pound Cake

• Brew Lavender Earl Grey Tea: Delicate floral notes of lavender perfectly balance the cake's rich, buttery sweetness, creating an elegant and soothing flavor experience.
• Serve with Vanilla Bean Ice Cream: Creamy, cold ice cream enhances the cake's vanilla profile, providing a luxurious contrast in temperature and texture.
• Match with Fresh Berries: Tart raspberries or strawberries cut through the cake's richness, adding bright, fresh notes that elevate the dessert's complexity.
• Select Moscato Wine: Light, sweet white wine with subtle fruit undertones complements the cake's delicate vanilla flavor, making for a delightful dessert pairing.

Buttermilk Pound Cake with New Ideas

• Gluten-Free Almond Pound Cake: Replace wheat flour with almond flour for a gluten-free version. Use xanthan gum to help bind the ingredients and maintain cake structure.
• Dairy-Free Coconut Pound Cake: Swap buttermilk with coconut milk and use coconut oil instead of butter. Add shredded coconut for extra texture and flavor.
• Low-Sugar Maple Pound Cake: Reduce sugar by half and incorporate sugar-free maple syrup. Use a monk fruit sweetener to maintain sweetness without added calories.
• Lemon Lavender Pound Cake: Add fresh lemon zest and dried lavender buds to the batter. Create a tangy lemon glaze instead of the vanilla buttermilk version for a floral, citrusy profile.

FAQs

• What makes buttermilk important in this pound cake recipe?

Buttermilk provides tenderness, adds subtle tangy flavor, and helps create a moist, soft texture by reacting with baking soda to help the cake rise evenly.

• Can I substitute buttermilk if I don't have it?

Yes, you can make a quick buttermilk substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes until it curdles.

• Why does the recipe use a lower oven temperature of 325°F?

Lower temperature ensures even baking, prevents the cake from burning on the outside while keeping the inside raw, and helps create a tender, uniform crumb throughout the cake.

• How do I know when the pound cake is perfectly baked?

Use the toothpick test – insert a toothpick into the center of the cake, and if it comes out clean with no wet batter, the cake is fully baked and ready to be removed from the oven.

Vanilla Pound Cake With Buttermilk Richness And A Tender Crumb

Savor Simplicity: Easy Homemade Baking Delight that Impresses

• Beginner-Friendly Baking: Perfect for novice bakers with straightforward steps and basic ingredients, ensuring success even for those with minimal cooking experience.
• Time-Efficient Comfort: Quick preparation under 30 minutes and a reasonable 60-70 minute baking time makes this cake ideal for busy home cooks wanting a delicious dessert without spending hours in the kitchen.
• Versatile Crowd-Pleaser: Suitable for multiple occasions like family gatherings, afternoon tea, potlucks, or casual dessert after dinner, this classic pound cake appeals to all age groups with its tender, moist texture and vanilla-rich flavor.
• Minimal Cleanup Champion: Uses standard kitchen tools like mixing bowls and electric mixer, creating less mess and requiring minimal cleanup, which makes this recipe stress-free and enjoyable for home bakers.

Vanilla Buttermilk Pound Cake Recipe

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4.5 from 36 reviews

• Total Time: 1 hour 25 minutes
• Yield: 12 1x

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Description

Rich layers of Southern comfort shine through this vanilla buttermilk pound cake, blending classic bakery traditions with creamy, tender crumb. Each slice promises warm nostalgia and sweet indulgence you cannot resist.

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Ingredients

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Main 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)

Dry Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Flavoring and Glaze Ingredients:

• 2 teaspoons vanilla extract
• 1 cup powdered sugar
• 2 3/4 tablespoons buttermilk (or milk)
• 1/2 teaspoon vanilla extract

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Instructions

1. Thoroughly grease a 10-inch Bundt or loaf pan, making sure to coat every surface with flour to prevent sticking.
2. Position the oven rack in the center and warm to 325°F (165°C) for optimal baking conditions.
3. Sift together flour, baking soda, and salt in a medium mixing bowl, creating a uniform dry ingredient blend.
4. Cream butter and sugar using an electric mixer, whipping until the mixture becomes pale and develops a fluffy texture, approximately 3-4 minutes.
5. Incorporate eggs individually, ensuring complete integration after each addition by mixing thoroughly.
6. Transition mixer to low speed to prevent ingredient splatter.
7. Gradually fold dry ingredients into the creamed mixture, alternating with buttermilk in three balanced additions, starting and concluding with dry ingredients.
8. Gently fold vanilla extract into the batter, stirring until just combined to maintain delicate texture.
9. Transfer batter into prepared pan, smoothing the surface evenly with a spatula to create a uniform top.
10. Place in preheated oven and bake for 60-70 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean without wet batter.
11. Allow cake to rest in pan for 10-15 minutes, then carefully invert onto a wire cooling rack.
12. Prepare glaze by whisking powdered sugar, buttermilk, and vanilla extract until achieving a silky, smooth consistency.
13. Once cake has completely cooled, drizzle glaze over the surface, allowing it to set before serving.

Notes

• Achieve ultra-soft texture by bringing butter and eggs to room temperature before mixing for smoother incorporation and consistent cake structure.
• Prevent cake from sticking by thoroughly greasing pan with softened butter and dusting with flour, tapping out excess to create perfect release.
• Control browning by placing cake on lower oven rack and checking at 50-minute mark; tent with aluminum foil if top browns too quickly while center needs more baking time.
• Adjust buttermilk for dietary needs by substituting with Greek yogurt or non-dairy alternatives like almond milk mixed with apple cider vinegar for lactose-free version.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 28 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 70 mg