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.
Ingredients
Scale
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
Instructions
- Thoroughly grease a 10-inch Bundt or loaf pan, making sure to coat every surface with flour to prevent sticking.
- Position the oven rack in the center and warm to 325°F (165°C) for optimal baking conditions.
- Sift together flour, baking soda, and salt in a medium mixing bowl, creating a uniform dry ingredient blend.
- Cream butter and sugar using an electric mixer, whipping until the mixture becomes pale and develops a fluffy texture, approximately 3-4 minutes.
- Incorporate eggs individually, ensuring complete integration after each addition by mixing thoroughly.
- Transition mixer to low speed to prevent ingredient splatter.
- Gradually fold dry ingredients into the creamed mixture, alternating with buttermilk in three balanced additions, starting and concluding with dry ingredients.
- Gently fold vanilla extract into the batter, stirring until just combined to maintain delicate texture.
- Transfer batter into prepared pan, smoothing the surface evenly with a spatula to create a uniform top.
- 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.
- Allow cake to rest in pan for 10-15 minutes, then carefully invert onto a wire cooling rack.
- Prepare glaze by whisking powdered sugar, buttermilk, and vanilla extract until achieving a silky, smooth consistency.
- 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