Vanilla Buttermilk Pound Cake is a classic dessert that’s rich, buttery, and full of vanilla flavor. With a tender crumb and moist texture, this pound cake is perfect for any occasion, whether it’s a special celebration or a simple weeknight treat. Serve it plain, dusted with powdered sugar, or with fresh berries and whipped cream. Let’s dive into the recipe!
Table of Contents
- Ingredients
- Instructions
- Cook’s Notes and Tips
- Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
Instructions
Prepare the Cake Batter
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan, or spray it with nonstick baking spray.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until well incorporated.
- Alternate Dry Ingredients and Buttermilk: Gradually add the flour mixture to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix.
Bake the Cake
- Transfer to Pan: Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Cook’s Notes and Tips
- Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smoother batter and better texture.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Do Not Overmix: Overmixing can result in a dense cake. Mix just until the ingredients are combined.
Variations
- Lemon Buttermilk Pound Cake: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the batter for a citrus twist.
- Almond Flavor: Substitute half of the vanilla extract with almond extract for a delightful almond flavor.
- Glazed Pound Cake: Drizzle a simple glaze made of powdered sugar, vanilla extract, and milk over the cooled cake for added sweetness.
Serving Suggestions
- Plain: Enjoy a slice of pound cake on its own—it’s rich and flavorful enough without any extras.
- With Berries: Serve with fresh berries and a dollop of whipped cream for a refreshing contrast.
- Ice Cream: Pair a slice with a scoop of vanilla ice cream for an extra indulgent dessert.
Frequently Asked Questions (FAQs)
Can I Make This Cake Ahead of Time?
Yes, this pound cake can be made ahead of time. Once cooled, wrap it tightly in plastic wrap and store at room temperature for up to 3 days.
How Do I Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the cake for up to 3 months.
Can I Use a Loaf Pan Instead of a Bundt Pan?
Yes, you can divide the batter between two 9×5-inch loaf pans. Adjust the baking time to around 50-60 minutes, checking for doneness with a toothpick.
Why Did My Pound Cake Come Out Dense?
Pound cake is naturally dense, but overmixing the batter or using cold ingredients can make it heavier than desired. Make sure to use room temperature ingredients and mix until just combined.
Can I Add Mix-Ins to the Batter?
Absolutely! You can fold in 1 cup of mix-ins like chocolate chips, chopped nuts, or dried fruit after adding the flour mixture.
Vanilla Buttermilk Pound Cake is a timeless classic that’s easy to make and endlessly versatile. Whether served plain or with a touch of fruit and cream, this cake is always a crowd-pleaser. Gather your ingredients, bake, and enjoy this rich, buttery treat with your loved ones!
Happy Baking!
