A classic, buttery vanilla pound cake with a tender crumb and a subtle tang from buttermilk. This versatile cake is perfect for any occasion, whether served plain, dusted with powdered sugar, or topped with a glaze, fresh fruit, and whipped cream. A timeless dessert that’s sure to impress!

Why You’ll Love This Recipe

Classic Flavor: A rich, buttery vanilla taste that’s both comforting and elegant.
Tender Texture: Buttermilk gives the cake a moist, tender crumb with a slight tang.
Versatile: Enjoy it plain or dress it up with a variety of toppings and accompaniments.
Perfect for Any Occasion: Great for afternoon tea, birthdays, or holiday gatherings.
Make-Ahead Friendly: Stays fresh for days and freezes beautifully for later.

Ingredients

2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Directions

Preheat the Oven
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or two loaf pans to prevent sticking.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
Using an electric mixer, beat the softened butter and sugar together in a large mixing bowl until light and fluffy. This should take about 3-4 minutes.
Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently, just until combined, to avoid overmixing.
Bake the Cake
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Cool the cake in the pan for 15 minutes, then invert it onto a wire rack to cool completely. Slice and enjoy plain, or top with powdered sugar, glaze, or fresh fruit.

Servings and Timing

Servings: 12 slices
Prep Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 30 minutes

Variations

Lemon Buttermilk Pound Cake: Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the batter. Pair with a simple lemon glaze.
Chocolate Swirl Pound Cake: Swirl melted chocolate or cocoa powder mixed with a bit of batter into the cake for a marbled effect.
Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend.
Mini Pound Cakes: Divide the batter into mini loaf pans and reduce the baking time to 35-40 minutes.
Berry Delight: Add fresh or frozen berries to the batter for pops of fruity flavor.

Storage/Reheating

Storage: Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: Slice the cake, wrap each piece individually in plastic wrap, and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm slices in the microwave for 10-15 seconds to enjoy the fresh-baked flavor.

FAQs

What is the purpose of buttermilk in this recipe?

Buttermilk adds a subtle tang and helps create a tender, moist crumb by reacting with the baking soda.

Can I substitute buttermilk?

Yes! Combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and use as a buttermilk substitute.

Why is my cake dry?

Dry cake may result from overbaking or overmixing the batter. Keep a close eye on the bake time and mix just until combined.

Can I use salted butter?

Yes, but reduce the added salt in the recipe to 1/4 teaspoon.

What can I use instead of a bundt pan?

Two standard loaf pans work well, but adjust the baking time to around 50-60 minutes.

Can I add a glaze?

Absolutely! Try a vanilla glaze, lemon drizzle, or cream cheese frosting for an extra layer of flavor.

How do I prevent sticking in the pan?

Grease the pan generously with butter or nonstick spray, then dust with flour, ensuring all crevices are covered.

Can I make this cake ahead of time?

Yes, it’s perfect for make-ahead. Bake a day or two in advance and store tightly wrapped.

Can I reduce the sugar?

You can reduce the sugar by up to 1/4 cup, but it may slightly alter the texture and sweetness.

Why did my cake sink in the middle?

This could be due to underbaking or opening the oven door too early. Use a toothpick to ensure it’s fully baked.

Conclusion

Vanilla Buttermilk Pound Cake is a timeless dessert that delivers a buttery, moist, and tender crumb every time. Whether you enjoy it plain or dress it up with toppings, this cake is sure to become a go-to recipe for any occasion. Give it a try and savor the classic taste of homemade perfection!

Vanilla Buttermilk Pound Cake

Author: Chef Clara
Total Time: 1 hour 30 minutes
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

Classic vanilla pound cake with a tender crumb and buttermilk tang, perfect plain, dusted with sugar, or topped with glaze and fruit!

Ingredients

Scale

2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Instructions

Preheat the Oven
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or two loaf pans to prevent sticking.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside

Cream Butter and Sugar
Using an electric mixer, beat the softened butter and sugar together in a large mixing bowl until light and fluffy. This should take about 3-4 minutes.
Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently, just until combined, to avoid overmixing.
Bake the Cake
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Cool the cake in the pan for 15 minutes, then invert it onto a wire rack to cool completely. Slice and enjoy plain, or top with powdered sugar, glaze, or fresh fruit.

Prep Time: 20 minutes
Cook Time: 70 minutes
Method: Baking
Cuisine: American

Keywords: Vanilla Buttermilk