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Vanilla Buttermilk Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 21 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/vanilla-buttermilk-pound-cake-recipe/