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