There’s something special about a homemade cake that fills your kitchen with warmth and sweet aromas, creating a comforting atmosphere from the first bite. The vanilla buttermilk pound cake is a soft, rich, and versatile treat that can be enjoyed as both breakfast and dessert. Whether you start your morning with a slice and a cup of coffee or enjoy it as a sweet treat after dinner, this cake is perfect for any occasion. It’s great for celebrations, family gatherings, or a cozy afternoon at home, bringing a simple yet satisfying touch to any moment.
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Why Make This Recipe
This vanilla buttermilk pound cake is a must-try because it’s incredibly easy and delicious. With just a few simple ingredients, you can create a cake everyone will love. It’s moist and flavorful thanks to the buttermilk and vanilla, giving it a rich and tender texture. Plus, it’s perfect for sharing with family or friends, whether for breakfast, dessert, or a special occasion. You’ll find yourself making this vanilla buttermilk pound cake again and again.
How to Make Vanilla Buttermilk Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Directions:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or loaf pan, making sure all corners are coated well.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, which takes about 3–4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle this glaze over the cooled cake before serving.
How to Serve Vanilla Buttermilk Pound Cake
This buttermilk pound cake is soft, rich, and delicious on its own, but you can make it even better with a few serving ideas. Drizzle it with a light glaze, dust it with powdered sugar, or serve it with fresh berries for a refreshing contrast. A scoop of vanilla or butter pecan ice cream adds a creamy element, while a cup of hot coffee or tea pairs beautifully with its buttery texture. Perfect for breakfast, dessert, or an afternoon treat!
How to Store Vanilla Buttermilk Pound Cake
To keep your vanilla buttermilk pound cake fresh, store it in an airtight container at room temperature, where it will stay moist and flavorful for up to three days. If you want to extend its freshness, you can refrigerate it for about a week, making sure to wrap it tightly to prevent it from drying out. For even longer storage, you can freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe bag, allowing you to enjoy a piece of cake whenever you like. Before serving, let refrigerated or frozen cake come to room temperature for the best texture and taste.
Tips to Make Vanilla Buttermilk Pound Cake
- Make sure your butter is at room temperature for easy creaming with sugar.
- Don’t overmix the batter; mix just until combined to keep the cake tender.
- For added flavor, try using vanilla bean paste instead of vanilla extract.
Variation
You can add chocolate chips, nuts, or even fruit to the batter to give this vanilla buttermilk pound cake a unique twist. Whether you prefer the sweetness of chocolate, the crunch of pecans or walnuts, or the freshness of berries, these simple additions can enhance the flavor and texture of this classic recipe.
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Vanilla Buttermilk Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk at room temperature
- Optional Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or loaf pan, making sure all corners are coated well.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, which takes about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle this glaze over the cooled cake before serving.
Notes
Don’t overmix the batter; mix just until combined to keep the cake tender.
For added flavor, try using vanilla bean paste instead of vanilla extract. Variation You can add chocolate chips, nuts, or even fruit to the batter for a fun twist on this classic recipe!
You May Also Like – More Sweet Treats!
If you enjoyed this Vanilla Buttermilk Pound Cake, here are more delicious recipes to try:
Cinnamon Roll Gooey Butter Cake – A rich, buttery cake infused with cinnamon and topped with sticky toffee buttercream.
Peach Cobbler Poundcake Twinkies – A soft, moist poundcake with a peach cobbler twist.
Honey Peach Cream Cheese Cupcakes – Light, fluffy cupcakes with a honey-sweetened cream cheese frosting.
Quick and Easy Apple Cinnamon Cake – A simple, spiced apple cake that’s perfect for cozy afternoons.
👉 Try one of these next and let us know your favorite! Happy baking!
The vanilla buttermilk pound cake is a timeless recipe that brings warmth, comfort, and sweetness to any occasion. Whether enjoyed as a simple breakfast with coffee, a light afternoon snack, or a dessert shared with loved ones, its rich flavor and soft texture make it a treat worth savoring. With its versatility and ease of preparation, this cake is one you’ll find yourself baking time and time again. So gather your ingredients, fill your kitchen with the aroma of homemade goodness, and enjoy every bite of this classic, heartwarming delight.
FAQs
Q: Can I use low-fat buttermilk?
A: Yes, low-fat buttermilk can be used, but it may affect the cake’s moisture slightly.
Q: Can I freeze this vanilla buttermilk pound cake?
A: Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
Q: How do I know when the cake is done?
A: Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done!
