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