Dreamy Vanilla Buttermilk Pound Cake Recipe for Sweet Success

Sweet memories often bloom around a classic vanilla buttermilk pound cake that whispers comfort from grandma’s kitchen.

Soft crumbs promise pure indulgence with each delicate slice.

Butter melts into rich, tender layers that melt effortlessly on your tongue.

Delightful nuances of creamy buttermilk dance through this modest dessert.

Nostalgic yet modern, this cake bridges generations with its simple elegance.

Smooth vanilla notes weave magic into every crumbly bite.

Vanilla Buttermilk Pound Cake That Delivers Sweet Tradition

• Bake with Ease: Perfect for Beginners who want a foolproof dessert that guarantees delicious results every single time. No complicated techniques or professional skills required, making this recipe super approachable for home bakers.
• Crowd-Pleasing Comfort: Delivers classic vanilla flavor that appeals to everyone from kids to grandparents. The soft, tender texture and rich buttermilk base create a nostalgic dessert that feels like a warm hug on a plate.
• Multi-Purpose Dessert: Works beautifully for various occasions like brunches, potlucks, afternoon tea, or casual family gatherings.

Vanilla Buttermilk Pound Cake Recipe Mix

• All-Purpose Flour: The foundation of the cake, providing structure and texture.
• Granulated Sugar: Sweetens the cake and helps create a tender crumb.
• Unsalted Butter: Adds richness and creates a smooth, creamy texture.
• Eggs: Bind ingredients together and provide moisture and structure.

• Buttermilk, Vanilla Extract: Adds tanginess, moisture, and deep flavor to the cake.

• Baking Powder, Baking Soda, Salt: Help the cake rise and enhance overall flavor balance.

• Cream Cheese, Powdered Sugar, Milk, Vanilla Extract: Create a smooth, sweet topping with classic vanilla notes.

Vanilla Buttermilk Pound Cake Instructions

Step 1: Prepare Baking Equipment

Get your 10-cup bundt pan ready by thoroughly greasing and flouring the interior or spraying with nonstick baking spray.

Position the oven rack in the center and preheat to 325°F.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Set this mixture aside for later use.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat butter and sugar until the mixture becomes light, fluffy, and almost white in color.

This should take about 3-4 minutes on medium speed.

Step 4: Incorporate Eggs

Add eggs one at a time, beating thoroughly after each addition.

Mix in vanilla extract until completely combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk.

Begin and end with the flour mixture.

Mix gently just until ingredients are incorporated, being careful not to overmix.

Step 6: Fill Bundt Pan

Pour the cake batter evenly into the prepared bundt pan.

Use a spatula to smooth the top, ensuring an even surface.

Step 7: Bake the Cake

Place the pan in the preheated oven and bake for 70-80 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.

Step 8: Cool the Cake

Allow the cake to rest in the pan for 10-15 minutes.

Then carefully invert onto a wire rack to cool completely.

Step 9: Prepare Vanilla Glaze

In a clean bowl, beat cream cheese until smooth and creamy.

Gradually add powdered sugar, mixing until well combined.

Step 10: Finish Glaze

Stir in vanilla extract and add milk slowly until the glaze reaches a pourable consistency.

Step 11: Drizzle and Serve

Drizzle the vanilla glaze over the cooled cake, allowing it to cascade down the sides.

Let the glaze set for a few minutes before slicing.

Step 12: Enjoy Your Masterpiece

Cut into beautiful slices and savor the rich, moist vanilla buttermilk pound cake with friends and family.

Buttermilk Pound Cake Tips For Vanilla Lovers

• Measure flour precisely using the spoon-and-level method to avoid adding too much, which can make the pound cake dense and dry.
• Beat butter and sugar until the mixture looks pale and fluffy, creating tiny air pockets that ensure a tender, light texture.
• Use an oven thermometer to verify accurate temperature, preventing over or underbaking this delicate buttermilk cake.
• Add milk gradually to cream cheese glaze, stopping when it reaches a smooth, drizzling consistency without becoming too runny.
• Wrap cooled cake tightly in plastic wrap and store at room temperature for 3-4 days to maintain moisture and freshness.

Store Vanilla Buttermilk Pound Cake for Later Enjoyment

• Store leftover cake in an airtight container or tightly wrapped with plastic wrap for up to 5 days in the refrigerator, keeping its moisture and flavor intact.
• For short-term storage, keep cake covered at room temperature for 2-3 days, ensuring it stays fresh and soft.
• Wrap the unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 10-15 seconds, or place in a preheated 300°F oven for 5-7 minutes to restore its original tender texture and warmth.

Warm Flavors For Buttermilk Cake

• Pair with Sweet Dessert Wine: Sip a chilled Moscato d'Asti or Late Harvest Riesling to complement the cake's vanilla richness and buttermilk softness.
• Create Coffee Companion: Brew a smooth medium roast coffee or creamy cappuccino that highlights the cake's buttery notes and enhances its delicate vanilla flavor.
• Match with Fruity Sorbet: Serve a light lemon or raspberry sorbet alongside the cake to provide a refreshing contrast and cleanse the palate with its bright, zesty undertones.
• Explore Nutty Garnish: Sprinkle toasted almond slivers or chopped pecans on top of the glaze to add a delightful crunch and subtle earthy complexity to each bite.

Vanilla Buttermilk Pound Cake Mix-Ups

• Lemon Zesty Buttermilk Cake: Replace vanilla extract with fresh lemon zest and add 2 tablespoons of lemon juice to the batter for a bright, citrusy flavor profile that complements the rich cake.
• Gluten-Free Friendly Version: Substitute all-purpose flour with a gluten-free flour blend and add 1 teaspoon of xanthan gum to maintain the cake's classic texture and structure.
• Dairy-Free Alternative: Replace buttermilk with almond milk mixed with apple cider vinegar, use coconut oil instead of butter, and swap cream cheese glaze with a coconut milk-based glaze for those with dairy restrictions.
• Chocolate Chip Swirl Variation: Fold 1 cup of mini chocolate chips into the batter before baking and reduce vanilla extract by half to create a decadent, chocolatey version of the classic pound cake.

FAQs

• Why use buttermilk in this pound cake recipe?

Buttermilk adds moisture, tenderness, and a subtle tangy flavor to the cake. Its acidity also helps activate the baking soda, creating a lighter, softer texture compared to using regular milk.

• Can I substitute buttermilk if I don't have it?

Yes! Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes until it curdles slightly. This mimics buttermilk’s acidic properties and works perfectly in the recipe.

• How do I know when the pound cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should be golden brown and slightly springy to the touch. Baking time is typically 70-80 minutes at 325°F.

• What makes this pound cake different from other cake recipes?

This recipe uses a classic creaming method, beating butter and sugar until light and fluffy, which creates a dense yet tender crumb. The combination of buttermilk and careful mixing technique gives this pound cake its signature rich, velvety texture.

Vanilla Buttermilk Pound Cake Recipe

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4.7 from 24 reviews

• Total Time: 1 hour 35 minutes
• Yield: 12 1x

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Description

Silky smooth vanilla buttermilk pound cake delivers classic Southern comfort with rich, tender crumb and irresistible aroma. Home bakers will savor each perfectly moist slice that promises pure bakery-style indulgence.

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Ingredients

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Main Dry Ingredients:

• 2 3/4 cups (660 milliliters) all-purpose flour
• 1/2 teaspoon (2.5 grams) baking powder
• 1/4 teaspoon (1.25 grams) baking soda
• 1/2 teaspoon (3 grams) salt

Wet and Binding Ingredients:

• 1 cup (226 grams) unsalted butter, softened
• 2 1/4 cups (450 grams) granulated sugar
• 4 large eggs
• 1 cup (240 milliliters) buttermilk
• 1 teaspoon (5 milliliters) vanilla extract

Glaze Ingredients:

• 4 ounces (113 grams) cream cheese, softened
• 1 cup (120 grams) powdered sugar, sifted
• 2 3 tablespoons (30–45 milliliters) milk (adjust for consistency)
• 1/2 teaspoon (2.5 milliliters) vanilla extract

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Instructions

1. Meticulously prepare the oven environment by heating to 325°F and preparing a bundt pan with non-stick spray or butter and flour coating.
2. Sift together the dry ingredients – flour, baking powder, baking soda, and salt – ensuring a uniform mixture with no lumps.
3. Cream butter and sugar using an electric mixer, whipping until the mixture becomes airy and pale, creating a fluffy base for the cake.
4. Incorporate eggs individually, thoroughly blending after each addition to create a smooth, homogeneous batter. Introduce vanilla extract for aromatic depth.
5. Gently fold dry ingredients into the wet mixture, alternating with buttermilk to maintain batter consistency. Mix minimally to prevent overworking the batter.
6. Transfer the velvety batter into the prepared bundt pan, using a spatula to distribute evenly and create a level surface.
7. Position the cake in the preheated oven and bake for approximately 70-80 minutes, monitoring until a toothpick emerges cleanly from the center.
8. Allow the cake to rest in the pan for 10-15 minutes, then carefully invert onto a wire cooling rack to prevent moisture retention.
9. Prepare the glaze by whipping cream cheese until silky smooth, gradually introducing powdered sugar for proper consistency.
10. Enhance the glaze with vanilla extract and milk, adjusting liquid to achieve a graceful drizzling texture.
11. Artfully cascade the glaze over the completely cooled cake, permitting it to set briefly before serving.
12. Slice and present the decadent buttermilk pound cake, celebrating its rich flavor and tender crumb.

Notes

• Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
• Use fresh buttermilk for optimal moisture and tangy flavor in the pound cake.
• When measuring flour, spoon it into the measuring cup and level off with a knife to avoid dense cake.
• Avoid overmixing batter after adding dry ingredients to prevent a tough, rubbery texture.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Enhance flavor by adding lemon zest or almond extract to the batter for a subtle twist.
• Store cake wrapped tightly at room temperature for up to 4 days or refrigerate for longer shelf life.
• For a lighter version, replace half the butter with Greek yogurt to reduce calories.

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 85 mg