If you are yearning for a classic dessert that feels like a warm hug straight from the kitchen, this Vanilla Buttermilk Pound Cake Recipe is exactly what you need. Bursting with creamy vanilla notes and an irresistible moist crumb thanks to the tender buttermilk addition, this pound cake stands out as a timeless favorite. Whether you’re baking it for a special occasion or simply to satisfy an afternoon sweet tooth, it promises buttery richness combined with a delicate balance of sweet and tangy flavors that keeps everyone coming back for more.
Ingredients You’ll Need
To create this unforgettable Vanilla Buttermilk Pound Cake Recipe, you’ll gather a handful of straightforward ingredients that work harmoniously together. Each item plays a vital role, from lending moisture and rise to filling the cake with classic vanilla goodness and a tender crumb.
- All-purpose flour (2 1/2 cups): The foundation of the cake, providing structure and that perfect traditional crumb texture.
- Baking soda (1/2 teaspoon): Helps the cake rise evenly and ensures a light, tender outcome.
- Salt (1/2 teaspoon): Balances sweetness and enhances the overall flavors.
- Unsalted butter, softened (1 cup): Adds rich creaminess and a melt-in-your-mouth texture.
- Granulated sugar (2 cups): Sweetens the cake beautifully and contributes to that golden crust.
- Large eggs (4, room temperature): Bind ingredients and give the cake its tender structure.
- Buttermilk (1 cup): Infuses the cake with moisture and subtle tanginess for a perfectly balanced flavor.
- Vanilla extract (2 teaspoons): The star flavor that makes the cake irresistibly aromatic and classic.
- Powdered sugar (1 cup): Used for the luscious glaze that finishes the cake with a sweet, glossy touch.
- Buttermilk or milk (2–3 tablespoons): Combined with powdered sugar to create the smooth glaze consistency.
- Vanilla extract (1/2 teaspoon): Adds an extra hint of vanilla in the glaze for a perfect finish.
How to Make Vanilla Buttermilk Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
To get started, preheat your oven to a cozy 325°F (165°C). Take a 10-inch Bundt pan or loaf pan and generously grease it, then dust with flour to make sure the cake releases cleanly after baking. Those little crevices deserve special attention so your cake comes out picture-perfect.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking soda, and salt. Setting this mixture aside now means you’ll incorporate it smoothly during the batter preparation, avoiding lumps and achieving a perfectly light texture.
Step 3: Cream Butter and Sugar
This step is where the magic starts. Using an electric mixer on medium speed, beat the softened butter with the granulated sugar until the mixture is fluffy and pale—this usually takes about 3 to 4 minutes. This process aerates the batter, helping contribute to the soft crumb we love in pound cakes.
Step 4: Add Eggs One by One
Slow and steady wins here. Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. This ensures each egg is fully incorporated, keeping the batter smooth and preventing it from breaking.
Step 5: Combine Ingredients Alternating Dry and Wet
Lower the mixer to a gentle speed, then add your dry flour mixture and buttermilk in three alternating parts—starting and finishing with the flour mixture. Stir in the vanilla extract at the end just until everything comes together. This method keeps the batter silky and prevents overmixing, which means your pound cake will be tender without any toughness.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Pop it into your oven for 60 to 70 minutes, or until a toothpick inserted into the center emerges clean. Let it cool in the pan for around 10 to 15 minutes, then gently invert the cake onto a wire rack to cool completely. The anticipation is worth it!
Step 7: Glaze and Finish
While the cake cools, whisk together powdered sugar, buttermilk (or milk), and vanilla extract until you achieve a smooth glaze. Drizzle it lovingly over the cooled cake, allowing it to set into a sweet, shiny finishing touch that perfectly complements the vanilla and buttermilk flavors.
How to Serve Vanilla Buttermilk Pound Cake Recipe
Garnishes
Sometimes simplicity is king. A light dusting of powdered sugar or a few fresh berries can elevate the presentation without overwhelming its signature flavors. For a touch of indulgence, add a dollop of whipped cream or a sprinkle of toasted nuts to add texture alongside that heavenly vanilla taste.
Side Dishes
This cake pairs beautifully with fresh fruit like strawberries or blueberries, and a cup of rich coffee or afternoon tea. Feeling adventurous? A scoop of vanilla ice cream or a drizzle of warm caramel sauce brings a modern twist while staying true to its classic roots.
Creative Ways to Present
Try serving a slice of this Vanilla Buttermilk Pound Cake Recipe with layers of berry compote between slices for a stunning dessert stack. You could also cut it into cubes and use it as a base for a trifle, layering with custard and berries to wow friends and family with familiar flavors presented in a fun new way.
Make Ahead and Storage
Storing Leftovers
Once your Vanilla Buttermilk Pound Cake Recipe is baked and glazed, store any leftovers covered tightly in an airtight container at room temperature. This keeps it moist and tender for up to 3 days. If your kitchen is particularly warm, refrigeration will extend freshness but may require warming before serving to soften.
Freezing
If you want to save some for later, this pound cake freezes beautifully. Simply wrap it tightly in plastic wrap, then aluminum foil, and place in the freezer. When ready to enjoy, thaw overnight in the fridge or at room temperature the next day—with flavor and texture remarkably intact.
Reheating
To refresh the cake’s warmth and softness, gently reheat slices in the microwave for 15 to 20 seconds or warm the whole cake in a low oven for about 10 minutes. This awakens the buttery richness and brings back that freshly baked charm.
FAQs
Can I substitute regular milk for buttermilk in this Vanilla Buttermilk Pound Cake Recipe?
Absolutely! If you don’t have buttermilk on hand, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using. This homemade buttermilk substitute maintains the cake’s moistness and subtle tang.
What size pan is best for this recipe?
A 10-inch Bundt pan or a standard loaf pan works perfectly for this pound cake. These sizes provide a good depth so the cake bakes evenly without drying out or undercooking.
Can I use this recipe to make cupcakes?
Yes, you can! Just fill cupcake liners about two-thirds full and bake at 325°F (165°C) for 20 to 25 minutes, or until a toothpick inserted comes out clean. The buttermilk and vanilla flavors will shine in every bite.
Is it important to use room temperature eggs?
Using room temperature eggs helps the batter come together more smoothly and traps air more effectively, resulting in a lighter, fluffier cake. If your eggs are cold, pop them in warm water for a few minutes to bring them up to room temperature quickly.
How long will this Vanilla Buttermilk Pound Cake Recipe keep fresh?
Stored properly in an airtight container, the pound cake stays fresh and delicious for up to 3 days at room temperature or about a week in the refrigerator. For longer storage, freezing is your best bet to preserve its flavor and texture.
Final Thoughts
This Vanilla Buttermilk Pound Cake Recipe truly is a gem that every home baker should have in their repertoire. It combines simplicity with outstanding results, delivering a cake that’s tender, flavorful, and utterly comforting. Whether you are sharing it with loved ones or enjoying a quiet moment with a slice and your favorite cup of tea, you’re in for a treat that feels both nostalgic and special. I can’t wait for you to try it and make it a beloved classic in your kitchen too!
Print
Vanilla Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Vanilla Buttermilk Pound Cake is a moist, tender classic dessert with a subtle tang from buttermilk and a sweet vanilla glaze. Perfect for any occasion, it features a rich crumb and a simple, luscious glaze that enhances its flavor.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 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)
- 2 teaspoons vanilla extract
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons buttermilk (or milk)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a loaf pan, ensuring all crevices are well-coated to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. Set this aside for later use.
- Beat Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs: Add the eggs one at a time into the butter and sugar mixture, beating well after each addition to fully incorporate and maintain a smooth batter.
- Combine Dry Ingredients and Buttermilk: Reduce the mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the buttermilk (starting and ending with the dry ingredients). Stir in the vanilla extract until just combined to avoid overmixing.
- Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 to 15 minutes.
- Cool and Glaze: Invert the cake onto a wire rack to cool completely. While the cake cools, whisk together the powdered sugar, buttermilk, and vanilla extract in a small bowl until smooth. Drizzle this glaze over the cooled cake and let it set before serving.
Notes
- Ensure eggs and butter are at room temperature for optimal mixing and texture.
- If you do not have buttermilk, mix 1 tablespoon lemon juice or white vinegar with 1 cup of milk and let sit for 5 minutes before using.
- Use a toothpick or cake tester to check for doneness; it should come out clean or with a few moist crumbs.
- Store the cake in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- The glaze can be adjusted in consistency by adding more buttermilk for a thinner glaze or more powdered sugar for thicker coverage.
