The Buttermilk Vanilla Pound Cake Recipe is a classic, moist, and flavorful dessert that’s perfect for any occasion.
Made with simple ingredients like butter, sugar, eggs, flour, and buttermilk, this cake has a tender crumb and rich vanilla flavor.
The addition of buttermilk ensures a soft texture, while the vanilla extract enhances the overall taste.
It’s easy to make and can be enjoyed on its own or with a variety of toppings like fresh berries, whipped cream, or a dusting of powdered sugar.
Perfect for afternoon tea or as a sweet treat after dinner, this cake is a timeless favorite that everyone will love.
If you’re looking for a versatile, crowd-pleasing cake, this Buttermilk Vanilla Pound Cake recipe you’ll want to make again and again.
How To Prepare Buttermilk Vanilla Pound Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 60-70 minutes
Total Time: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Equipment
- 9×5 inch loaf pan
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan, ensuring every corner is well-coated to prevent sticking.
2. Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer. Beat on medium speed until the mixture becomes light and fluffy, which should take about 5 minutes.
3. Add the Eggs
Add the eggs one at a time, beating well after each addition. This process helps to incorporate air, ensuring the cake is light and fluffy.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the batter.
5. Alternate Adding Buttermilk and Dry Ingredients
With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Add the vanilla extract and mix until just combined.
6. Bake the Cake
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely. Slice and enjoy!
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 |
Serving Suggestions For Buttermilk Vanilla Pound Cake Recipe
1. Fresh Berries and Whipped Cream
One of my favorite ways to serve this cake is with a side of fresh berries and a dollop of whipped cream. The berries add a burst of freshness, while the cream complements the cake’s richness.
2. Vanilla Ice Cream
For an indulgent treat, pair a slice of this pound cake with a scoop of vanilla ice cream. The combination is simply divine.
3. Toasted with Butter
If you have leftovers, try toasting a slice and spreading it with a bit of butter. It’s a simple yet satisfying way to enjoy this cake for breakfast or a snack.
Tips and Variations
1. Citrus Twist: For a zesty variation, add the zest of one lemon or orange to the batter. The citrus flavor pairs wonderfully with the vanilla and buttermilk.
2. Chocolate Chip Addition: If you’re a chocolate lover, fold in 1 cup of chocolate chips into the batter before baking. It adds a delightful surprise in every bite.
3. Glaze It: For an extra touch of sweetness, drizzle a simple glaze made from powdered sugar and a bit of milk over the cooled cake.
Why Is It Called Pound Cake?
Pound cake gets its name from its traditional recipe, which originally called for a pound each of flour, butter, sugar, and eggs.
This simple, straightforward formula resulted in a dense, rich cake with a sturdy texture. The name reflects both the classic proportions and the cake’s substantial, buttery nature, making it a beloved staple in baking history.
Despite modern variations, the name “pound cake” endures as a nod to its origins and enduring appeal.
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.
What Can I Use Instead Of Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk.
Let it sit for about 5 minutes until it curdles slightly, and then use it as a buttermilk replacement in your recipes.
Another option is to mix 3/4 cup of plain yogurt with 1/4 cup of water or milk to achieve a similar consistency. Both of these alternatives work well in baking and cooking.
Conclusion
The Buttermilk Vanilla Pound Cake Recipe is a cherished classic that blends buttery richness with the subtle tang of buttermilk.
Its moist, tender crumb and delightful vanilla aroma make it perfect for any occasion, whether as a refined dessert or a cozy treat with coffee.
The simplicity of the recipe, combined with consistently delicious results, ensures that this cake is a reliable favorite in any baker’s repertoire.
Its elegant yet comforting flavor profile makes it a go-to choice for impressing guests or enjoying a sweet moment at home. This timeless cake is sure to become a beloved staple in your baking collection.
More Delicious Vanilla Cake Recipes
Best Almond Vanilla Cake Recipe
Vanilla Cake With Strawberry Frosting – A Delightful Treat
Easy Make French Vanilla Cake Mix Recipe
Vanilla Cake with Strawberry – A Delightful Treat
Buttermilk Vanilla Pound Cake Recipe
Equipment
- 9×5 inch loaf pan
- electric mixer,
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk at room temperature
- 2 teaspoons pure vanilla extract
Instructions
Prepare the Oven and Pan
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan, ensuring every corner is well-coated to prevent sticking.
Cream the Butter and Sugar
- In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer. Beat on medium speed until the mixture becomes light and fluffy, which should take about 5 minutes.
Add the Eggs
- Add the eggs one at a time, beating well after each addition. This process helps to incorporate air, ensuring the cake is light and fluffy.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the batter.
Alternate Adding Buttermilk and Dry Ingredients
- With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Add the vanilla extract and mix until just combined.
Bake the Cake
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely. Slice and enjoy!