The Best Buttermilk Vanilla Pound Cake Recipe

My Baking Addiction buttermilk vanilla pound cake recipe is a rich, homemade dessert that brings classic Southern comfort to my kitchen.

I have experience making this buttermilk vanilla pound cake recipe after being inspired by an old bakery video showing how beautifully moist and flavorful this cake turns out.

I decided to make it because I wanted that same golden crust and velvety texture at home. The main specialty of this recipe is the deep vanilla flavor blended with tangy buttermilk, creating a tender crumb.

I will now show step by step how I made this buttermilk vanilla pound cake recipe.

Why You’ll Love This Recipe

You’ll love this buttermilk vanilla pound cake recipe because it delivers a rich, buttery taste and an incredibly soft texture that melts in your mouth.

The blend of creamy butter, tangy buttermilk, and smooth vanilla creates a deep flavor that feels both nostalgic and indulgent. The cake bakes up with a golden crust and a tender crumb that stays moist for days.

It’s the kind of homemade dessert that fills the kitchen with warmth and sweetness, making every slice feel comforting and special for family gatherings or simple everyday treats.

How To Prepare Buttermilk Vanilla Pound Cake Recipe?

Recipe Overview

Preparation Time: 15 minutes

Cooking Time: 70 minutes

Total Time: 1 hour 25 minutes

Course: Dessert

Cuisine: American

Yield: 10 servings

Kitchen Utensils Needed

• Loaf pan
• Electric mixer or stand mixer
• 2 mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Cooling rack
• Saucepan (for glaze)
• Whisk

Ingredients

For the Cake:

• 1 cup unsalted butter, room temperature
• 1 cup butter-flavored shortening
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 4 cups cake flour, sifted
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• ⅛ teaspoon ground nutmeg
• 1½ cups whole fat buttermilk
• 2 teaspoons butter vanilla emulsion
• 1 tablespoon pure vanilla extract

For the Glaze:

• ½ cup (1 stick) unsalted butter
• ¼ cup packed light brown sugar
• 2 tablespoons buttermilk
• 1 teaspoon vanilla extract
• 2 cups sifted confectioner’s sugar

Instructions

Step 1 – Preheat and Prepare the Pan

Preheat your oven to 325°F (165°C). Grease and lightly flour a loaf pan, making sure every groove is coated to prevent sticking. Shake out excess flour.

Step 2 – Cream the Butter, Shortening, and Sugar

In a large mixing bowl, beat together the butter and butter-flavored shortening on medium speed until smooth and creamy. Gradually add the granulated sugar, continuing to beat until the mixture becomes light and fluffy about 5 minutes.

Step 3 – Add the Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Stir in the butter vanilla emulsion and vanilla extract until fully combined.

Step 4 – Combine Dry Ingredients

In a separate bowl, whisk together the cake flour, salt, baking soda, and nutmeg. This ensures even distribution of the leavening and spices.

Step 5 – Alternate Adding Buttermilk and Flour

With the mixer on low speed, add the dry mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour. Mix gently after each addition just until incorporated. Avoid over mixing to keep the cake tender.

Step 6 – Bake the Cake

Pour the batter evenly into the prepared pan, smoothing the top. Bake for 1 hour 15–20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 10 minutes, and then turn it out onto a cooling rack to cool completely.

Step 7 – Make the Buttermilk Glaze

In a small saucepan, melt ½ cup butter over medium heat. Add the brown sugar and buttermilk, whisking until smooth and slightly thickened (about 2 minutes). Remove from heat, stir in vanilla, and then gradually whisk in the confectioner’s sugar until smooth and pourable. Drizzle the warm glaze over the cooled cake.

Special Note

❖ When making this Buttermilk Vanilla Pound Cake, it’s important to use room-temperature ingredients.

❖ The buttermilk and butter blend more smoothly into the batter, resulting in a tender, even crumb. I also recommend not overmixing the batter once the flour is added; doing so can lead to a denser cake.

❖ Enjoying this cake fresh is delightful, but it can be stored for a couple of days, making it a convenient option for special occasions or as a make-ahead dessert.

Nutrition Facts Buttermilk Vanilla Pound Cake Recipe

Nutrition	Amount
Calories	350
Total Fat	17g
Cholesterol	95mg
Sodium	220mg
Total Carbohydrate	45g
Sugars	30g
Protein	5g

Why My Recipe Works

My buttermilk vanilla pound cake recipe works because every ingredient is balanced to create the right texture and flavor.

The butter and shortening together give a rich taste and soft crumb, while the buttermilk adds moisture and a slight tang that keeps the cake tender.

Using both butter vanilla emulsion and pure vanilla extract deepens the flavor without being too sweet. Beating the butter and sugar until fluffy builds air, helping the cake rise evenly.

The slow baking temperature allows the crust to brown beautifully while keeping the inside light, moist, and melt-in-your-mouth soft.

Serving Suggestions For Buttermilk Vanilla Pound Cake Recipe

Serve this buttermilk vanilla pound cake recipe slightly warm or at room temperature to enjoy its full buttery flavor and tender texture.

Buttermilk vanilla pound cake recipe pairs beautifully with a dusting of powdered sugar or a drizzle of the rich buttermilk glaze for added sweetness.

Fresh berries such as strawberries, raspberries, or blueberries make a refreshing contrast, while a scoop of vanilla ice cream or a spoonful of whipped cream turns it into a comforting dessert.

You can also toast leftover slices lightly and serve them with honey or fruit preserves for a delicious breakfast or afternoon treat.

Expert Baking Tips

➣ Measure Flour Precisely – Spoon the flour into the measuring cup and level it off with a knife. Too much flour can make the cake dense.

➣ Creaming Technique – Beat butter, shortening, and sugar until light and fluffy; this incorporates air for a soft, tender crumb.

➣ Alternate Wet and Dry – Add flour and buttermilk in batches, beginning and ending with flour. This prevents over mixing and keeps the cake delicate.

➣ Pan Preparation – Grease every nook of the Bundt pan and lightly flour to ensure the cake releases cleanly.

➣ Check Doneness Properly – Use a toothpick in the center; it should come out clean or with a few crumbs, not wet batter.

➣ Cool Gradually – Let the cake cool in the pan for 10–15 minutes before inverting to maintain structure and avoid cracks.

➣ Glaze Timing – Apply the warm glaze over the cooled cake so it absorbs nicely without sliding off.

Variations for Buttermilk Vanilla Pound Cake Recipe

✔ Lemon Buttermilk Pound Cake – Add 2 teaspoons of lemon zest and a tablespoon of lemon juice to the batter for a bright, citrusy flavor.

✔ Chocolate Swirl Pound Cake – Fold ½ cup of melted chocolate or cocoa into a portion of the batter and swirl gently for a marbled effect.

✔ Berry-Filled Pound Cake – Gently fold in 1 cup of fresh or frozen berries like blueberries, raspberries, or chopped strawberries before baking.

✔ Spiced Pound Cake – Add ½ teaspoon cinnamon and ¼ teaspoon ground nutmeg to the dry ingredients for a warm, spiced version.

✔ Coffee-Infused Pound Cake – Dissolve 1 tablespoon instant coffee in 1 tablespoon hot water and mix into the batter for a subtle mocha flavor.

Is Buttermilk Good For Diabetes?

Buttermilk can be a good option for people with diabetes when consumed in moderation. It’s low in fat and has a lower glycemic index, which means it doesn’t cause rapid spikes in blood sugar levels.

Additionally, buttermilk is rich in probiotics, which can support gut health and aid in digestion. However, it’s essential to choose unsweetened, low-fat buttermilk and monitor portion sizes to avoid excessive carbohydrate intake.

As always, it’s best to consult with a healthcare provider or dietitian to determine how buttermilk fits into your overall diabetes management plan.

How To Store Buttermilk Vanilla Pound Cake Recipe

Allow the buttermilk vanilla pound cake recipe to cool completely before storing to prevent condensation from making it soggy.

Wrap the cake tightly in plastic wrap or aluminum foil to maintain moisture and keep it fresh at room temperature for up to 3–4 days.

Buttermilk vanilla pound cake recipe longer storage, place the wrapped cake in an airtight container or freezer bag and freeze for up to 2–3 months.

To serve, thaw the cake at room temperature or warm slices gently in the oven. The glaze can be added fresh after thawing to keep it soft and flavorful.

Conclusion

This buttermilk vanilla pound cake recipe is a delicious and amazing recipe that everyone will enjoy. Every time I make it, the rich flavor and tender texture bring joy to everyone I serve.

I love preparing this cake for family and friends, and each baking experience is as satisfying as the last. Sharing my easy, step-by-step method allows others to recreate this classic dessert at home.

I hope this buttermilk vanilla pound cake recipe inspires you to try it yourself, enjoy the process, and delight in the wonderful results just as I always do.

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