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.
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 (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.
Notes
- 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