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
Scale
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.
