There is something irresistibly comforting about this Vanilla Buttermilk Pound Cake Recipe that brings warmth to any kitchen. With its rich, buttery crumb and tender, moist texture enhanced by tangy buttermilk, this classic dessert truly stands out. The deep vanilla flavor, paired with a beautifully golden crust, makes it perfect for enjoying on its own or dressed up with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream. Whether you’re baking for a special occasion or a cozy afternoon treat, this pound cake promises a slice of homemade happiness.
Ingredients You’ll Need
Each ingredient in this Vanilla Buttermilk Pound Cake Recipe is simple yet essential, creating a perfect harmony of flavor and texture. From butter that brings richness to buttermilk that adds a delicate tang, these staples work together to make this cake truly memorable.
- 1 cup unsalted butter, softened: Provides the rich, creamy base crucial for a tender crumb.
- 2 1/2 cups granulated sugar: Sweetens the cake and helps achieve that beautiful browning on the crust.
- 4 large eggs: Bind the ingredients, contributing to the cake’s structure and moisture.
- 1 tablespoon pure vanilla extract: Infuses the cake with that signature warm vanilla aroma and flavor.
- 3 cups all-purpose flour: The backbone of the cake, providing the necessary texture and density.
- 1/2 teaspoon baking soda: Helps the cake rise slightly while keeping it tender.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 cup buttermilk: Adds a subtle tang and keeps the cake moist and delicately soft.
How to Make Vanilla Buttermilk Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F to ensure the perfect baking temperature. Grease and flour a 10-inch bundt or tube pan carefully—this will give your cake a smooth, golden crust and prevent it from sticking.
Step 2: Cream the Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This takes about 3 to 4 minutes and is a crucial step for achieving that wonderfully tender texture in the final cake.
Step 3: Incorporate the Eggs and Vanilla
Add the eggs one at a time, beating thoroughly after each addition. This ensures your batter is well-emulsified and ready to trap air, leading to a perfectly lifted cake. Stir in the pure vanilla extract to flood the batter with that essential vanilla warmth.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This step helps evenly distribute the leavening and seasoning throughout the cake, preventing any pockets of baking soda or salt.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Add the dry ingredients to the butter mixture in three parts, alternating with buttermilk. Begin and end with the flour mixture, mixing gently just until combined to maintain the batter’s lightness and moisture.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth the top evenly. Bake for 65 to 75 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely – patience here will reward you with a stunning slice.
How to Serve Vanilla Buttermilk Pound Cake Recipe
Garnishes
This Vanilla Buttermilk Pound Cake Recipe shines on its own, but a light dusting of powdered sugar adds an elegant touch. For extra indulgence, fresh berries or a scoop of whipped cream provide a delightful contrast and an eye-catching finish.
Side Dishes
Pair slices of this cake with fresh fruit compotes, a drizzle of caramel sauce, or even a dollop of yogurt to complement its rich texture and vanilla flavor without overpowering it. A hot cup of tea or coffee also makes a perfect companion.
Creative Ways to Present
Transform this classic by serving it as a layered dessert with alternating slices and creamy fillings, or create elegant mini servings using a bundtlet pan. You can also turn it into French toast for a special brunch twist that your friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your pound cake tightly in plastic wrap or store it in an airtight container to maintain its moisture. It will keep beautifully at room temperature for 3 to 4 days, perfect for savoring slice after slice.
Freezing
If you want to save some for later, this pound cake freezes wonderfully. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. Thaw overnight in the refrigerator before serving to restore its tender texture.
Reheating
To enjoy your Vanilla Buttermilk Pound Cake Recipe warm, gently reheat slices in a microwave for 10 to 15 seconds or place them briefly in a warm oven at 300°F. This brings back a freshly baked feeling, as if you just pulled it out of the oven.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
While regular milk can be used, it will change the texture and flavor slightly. Buttermilk provides a tang and moisture that make this pound cake so tender and rich, so consider adding a tablespoon of lemon juice or vinegar to the milk to mimic buttermilk if you don’t have any on hand.
What type of pan is best for this Vanilla Buttermilk Pound Cake Recipe?
A 10-inch bundt or tube pan works best because it allows the cake to bake evenly and creates a beautiful presentation. The hollow center helps heat circulate, ensuring a moist cake with a golden crust all around.
Can I add extra flavors like almond or citrus zest?
Absolutely! Adding a teaspoon of almond extract or the zest of lemon or orange can enhance the flavor and add a lovely twist to the classic recipe. Just be sure to keep the vanilla as the base note so the flavors complement each other beautifully.
How do I know when the cake is fully baked?
The best test is to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking as it can dry out the tender crumb that makes this pound cake so special.
Is this cake suitable for vegetarians?
Yes, this Vanilla Buttermilk Pound Cake Recipe is vegetarian-friendly, using no meat products. It’s a delicious treat that fits easily into a vegetarian diet while delivering rich, satisfying flavor.
Final Thoughts
Nothing compares to the homemade goodness of this Vanilla Buttermilk Pound Cake Recipe. The buttery richness and tender crumb will make it a fast favorite, whether for family gatherings or a simple treat any day of the week. Give it a try, and watch this classic become your go-to recipe for a timeless dessert that always delights.
Print
Vanilla Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Vanilla buttermilk pound cake is a classic American dessert featuring a rich and buttery crumb with a tender, moist texture imparted by tangy buttermilk. Boasting a deep vanilla flavor and a golden crust, this cake is perfect served alone, dusted with powdered sugar, or topped with fresh berries and whipped cream.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 tablespoon pure vanilla extract
Dry Ingredients
- 2 1/2 cups granulated sugar
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C), then grease and flour a 10-inch bundt or tube pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter together with the granulated sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes using a hand or stand mixer on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, incorporating each fully before adding the next to maintain a smooth batter; then stir in the vanilla extract for rich flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Ingredients: Add the dry ingredients to the butter mixture in three portions, alternating with the buttermilk. Begin and end with the flour mixture. Mix gently until just combined to avoid overworking the batter, which helps keep the cake tender.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking. Bake in the preheated oven for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely before serving or decorating.
Notes
- For a twist in flavor, add a teaspoon of almond extract or a zest of lemon or orange to the batter.
- This cake keeps well at room temperature for 3 to 4 days when stored in an airtight container.
- You can freeze the cake wrapped tightly for up to 3 months and thaw it at room temperature before serving.
- Optionally dust the cooled cake with powdered sugar or glaze with vanilla icing to enhance presentation and sweetness.
