Vanilla Buttermilk Pound Cake is a timeless classic that never fails to impress. This delightful dessert has a rich history, often gracing the tables of family gatherings and celebrations. Originating from the traditional pound cake, which was named for its simple ratio of ingredients, this version incorporates the tangy goodness of buttermilk, elevating its flavor and texture to new heights.
What I love most about Vanilla Buttermilk Pound Cake is its perfect balance of moistness and density, making each slice a heavenly experience. The buttery aroma wafting through the kitchen as it bakes is simply irresistible, and the cake’s tender crumb melts in your mouth. Whether enjoyed plain, dusted with powdered sugar, or paired with fresh berries and whipped cream, this cake is a crowd-pleaser that brings comfort and joy to any occasion. Join me as we explore the delightful world of Vanilla Buttermilk Pound Cake, a recipe that is sure to become a cherished favorite in your home!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk, at room temperature
Preparing the Batter
Let’s get started on our delicious vanilla buttermilk pound cake! First, we need to prepare our batter. Follow these steps:
- Preheat your oven to 325°F (160°C). This is crucial for ensuring that our cake bakes evenly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and ensures a light and fluffy cake.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Beat for about 4-5 minutes until the mixture is light and fluffy. This step is essential as it incorporates air into the batter, which will help the cake rise.
- Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
- Stir in the vanilla extract. The aroma of vanilla will fill your kitchen, and it’s a delightful addition to our cake!
- Now, we’ll alternate adding the dry ingredients and the buttermilk to the butter mixture. Start by adding about a third of the flour mixture, mixing on low speed until just combined. Then, add half of the buttermilk and mix again. Repeat this process, ending with the flour mixture. Be careful not to overmix; we want our cake to be tender!
Preparing the Pan
Before we move on to baking, we need to prepare our cake pan:
- Grease a 10-inch bundt pan or a 9×5-inch loaf pan with butter or non-stick cooking spray. Make sure to coat it well to prevent sticking.
- For extra insurance against sticking, you can dust the greased pan with a little flour, tapping out the excess. This will help create a beautiful crust on our pound cake.
Baking the Cake
Now that our batter is ready and our pan is prepared, it’s time to bake!
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure it’s even.
- Place the pan in the preheated oven and bake for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. This allows it to set and makes it easier to remove from the pan.
- After cooling, carefully invert the cake onto a wire rack to cool completely. If you used a bundt pan, gently tap the sides of the pan to help release the cake.
Assembling and Serving
Now that our cake is cool, it’s time to serve it up!
- If desired, you can dust the cooled cake with powdered sugar for a simple yet elegant presentation. Just use a fine mesh sieve to sprinkle the sugar evenly over the top.
- For an extra touch, consider drizzling a simple glaze made from powdered sugar and milk over the top. To make the glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of milk until smooth. Drizzle it over the cake using a spoon or a piping bag.
- Slice the cake into generous pieces and serve it on a platter. This pound cake is perfect on its own, but you can also serve it with fresh berries or a dollop of whipped cream for a delightful dessert.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. This cake also
Conclusion:
In summary, this Vanilla Buttermilk Pound Cake is an absolute must-try for anyone who appreciates a moist, flavorful dessert that’s perfect for any occasion. The combination of rich vanilla and tangy buttermilk creates a delightful balance that will have your taste buds dancing with joy. Whether you’re serving it at a family gathering, a birthday celebration, or simply enjoying a slice with your afternoon tea, this cake is sure to impress. For serving suggestions, consider pairing your pound cake with a dollop of freshly whipped cream and a handful of seasonal berries for a refreshing touch. Alternatively, you can drizzle a simple glaze over the top for an extra layer of sweetness. If you’re feeling adventurous, try adding a hint of lemon zest or almond extract to the batter for a unique twist that will elevate the flavor profile even further. I encourage you to give this Vanilla Buttermilk Pound Cake a try and experience the joy it brings to your table. Once you’ve baked it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s celebrate the joy of baking together! Print
Vanilla Buttermilk Pound Cake: A Moist and Delicious Recipe to Try
- Total Time: 80-90 minutes
- Yield: 10–12 servings 1x
Description
Indulge in the rich, buttery flavor of this Vanilla Buttermilk Pound Cake, a moist and tender treat perfect for any occasion. It pairs beautifully with fresh berries or a simple glaze, and tastes even better the next day as the flavors meld together.
Ingredients
Scale- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk, at room temperature
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for about 4-5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
- Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with the flour mixture and ending with the flour. Mix on low speed until just combined.
- Grease a 10-inch bundt pan or a 9×5-inch loaf pan with butter or non-stick cooking spray, and dust with flour if desired.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- If desired, dust with powdered sugar or drizzle with a simple glaze before serving.
Notes
- Make sure all your ingredients are at room temperature for the best results.
- Feel free to add lemon or almond extract for a different flavor profile.
- This cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
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