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—one pound each of butter, sugar, eggs, and flour—this version incorporates the tangy goodness of buttermilk, elevating its flavor and texture to new heights.
People adore Vanilla Buttermilk Pound Cake for its moist crumb and buttery richness, making it the perfect companion to a cup of tea or coffee. The subtle vanilla notes combined with the creamy buttermilk create a harmonious balance that is simply irresistible. Whether you’re baking for a special occasion or just treating yourself, this cake is not only convenient to make but also a guaranteed crowd-pleaser. Join me as we dive into the delightful world of Vanilla Buttermilk Pound Cake and discover how to create this scrumptious treat in your own kitchen!
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 this delicious vanilla buttermilk pound cake! First, I like to gather all my ingredients and tools to make the process smooth and enjoyable. You’ll need a mixing bowl, a whisk, a spatula, and a loaf pan. Preheat your oven to 325°F (163°C) so it’s nice and hot when we’re ready to bake.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial as it ensures that the leavening agents are evenly distributed throughout the flour. Set this mixture aside for now.
- In a large mixing bowl, cream the softened butter and granulated sugar together. I usually use an electric mixer for this, but you can also do it by hand if you prefer. Beat them together on medium speed until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step is important because it incorporates air into the batter, giving the cake a lovely texture.
- Next, add the eggs one at a time, mixing well after each addition. I like to crack the eggs into a separate bowl first to avoid any shell mishaps. Make sure each egg is fully incorporated before adding the next one.
- Once all the eggs are in, add the vanilla extract and mix until combined. The aroma of vanilla will start to fill your kitchen, and it’s simply delightful!
- Now, it’s time to 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, pour in half of the buttermilk and mix again. Repeat this process, ending with the flour mixture. Be careful not to overmix; we want to keep that lovely, tender crumb!
Preparing the Loaf Pan
While the batter is coming together, let’s prepare our loaf pan. I prefer using a 9×5-inch loaf pan for this recipe.
- Grease the loaf pan generously with butter or non-stick cooking spray. You can also line the bottom with parchment paper for easy removal later.
- Once greased, lightly dust the pan with flour, tapping out any excess. This will help the cake release easily after baking.
Baking the Cake
Now that our batter is ready and the pan is prepped, it’s time to bake!
- Pour the batter into the prepared loaf pan, using a spatula to smooth the top. I like to give the pan a gentle tap on the counter to release any air bubbles that may have formed.
- Place the loaf pan in the preheated oven and bake for about 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on it after the 50-minute mark, as oven temperatures can vary.
- 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.
- After cooling, carefully run a knife around the edges of the cake to loosen it, then invert the pan to release the cake onto a wire rack. If you used parchment paper, simply lift it out. Let the cake cool completely on the rack.
Serving the Cake
Now that your vanilla buttermilk pound cake is cool, it’s time to enjoy it! This cake is incredibly versatile and can be served in various ways.
- Slice the cake into thick pieces. I love serving it plain, as the flavor is rich and buttery on its own.
- Total Time: 80-90 minutes
- Yield: 1 loaf (approximately 10-12 slices) 1x
- 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
- Preheat your oven to 325°F (163°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with a third of the flour mixture, mixing on low speed until just combined. Follow with half of the buttermilk, and repeat, ending with the flour mixture. Be careful not to overmix.
- Grease a 9×5-inch loaf pan generously with butter or non-stick cooking spray. Optionally, line the bottom with parchment paper and dust with flour.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Check after 50 minutes as oven temperatures may vary.
- Once baked, remove from the oven and let cool in the pan for 10-15 minutes. Then, run a knife around the edges to loosen and invert the pan to release the cake onto a wire rack. Let it cool completely.
- Slice the cake into thick pieces. Enjoy it plain or with your favorite toppings.
- For added flavor, consider serving with fresh fruit, whipped cream, or a drizzle of glaze.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
Conclusion:
In summary, this Vanilla Buttermilk Pound Cake is an absolute must-try for anyone who loves 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, I love to pair this pound cake with fresh berries and a dollop of whipped cream for a refreshing twist. You can also drizzle a simple glaze over the top for an extra touch of sweetness or even serve it warm with a scoop of vanilla ice cream for a decadent dessert. If you’re feeling adventurous, consider adding a hint of lemon zest or almond extract to the batter for a unique flavor variation that will keep everyone guessing. I encourage you to give this Vanilla Buttermilk Pound Cake a try and experience the deliciousness for yourself. 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 spread the joy of baking together! Trust me, this recipe will quickly become a favorite in your household, and you’ll find yourself making it time and time again. Happy baking! Print
Vanilla Buttermilk Pound Cake: A Moist and Delicious Recipe to Satisfy Your Sweet Tooth
Description
Indulge in the rich, buttery goodness of this Vanilla Buttermilk Pound Cake. Moist and tender, it’s perfect for any occasion, whether enjoyed plain or with your favorite toppings.
