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