Vanilla Buttermilk Pound Cake

Vanilla Buttermilk Pound Cake is a dense, buttery dessert known for its rich flavor and moist crumb. The taste balances sweet vanilla with a subtle tang from buttermilk, while a touch of almond extract deepens the aroma.

This Vanilla Buttermilk Pound Cake holds its place in Southern baking traditions, often passed down through generations. It gained popularity in American kitchens where buttermilk was a common pantry staple.

The glazed top adds sweetness and a tender finish. Additions like fresh berries, whipped cream, or toasted nuts can elevate it further.

Baking and discovering these flavors is my real job, so let’s begin step-by-step.

Why We Love This Recipe

We love this vanilla buttermilk pound cake because it delivers rich, full flavor and a moist, dense texture that feels homemade in the best way.

The slight tang from the buttermilk balances the sweetness, and the golden crust adds a delicate contrast to the soft interior.

The vanilla buttermilk pound cake glaze melts into the top, forming a buttery-sweet layer that makes each slice feel indulgent without being overly heavy.

It’s a vanilla buttermilk pound cake that feels timeless no frills, just honest baking done right. The ingredients come together in a way that doesn’t rely on gimmicks, just solid technique and good taste.

How To Prepare Vanilla Buttermilk Pound Cake Recipe?

Recipe Overview

Preparation Time: 15 minutes

Cooking Time: 1 hour

Total Time: 1 hour 15 minutes

Course: Dessert

Cuisine: American

Yield: Serves 16 slices

Kitchen Utensils Needed

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Loaf pans
• Wire cooling rack
• Saucepan (for glaze)
• Whisk

Ingredients

For the Cake:

• 2 ½ cups (500g) granulated sugar
• 1 cup (227g) unsalted butter, softened
• 3 cups (360g) all-purpose flour
• 4 large eggs, at room temperature
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240ml) buttermilk, at room temperature
• 1 tablespoon pure vanilla extract
• ½ teaspoon almond extract (optional, for extra depth)

For the Glaze:

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

Instructions

1. Preheat and Prep:

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or two loaf pans thoroughly, making sure all edges are coated to prevent sticking.

2. Cream Butter and Sugar:

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium-high speed. Beat for about 4–5 minutes until the mixture becomes light, fluffy, and pale in color.

3. Add Eggs One at a Time:

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing. This helps create a stable emulsion for a tender crumb.

4. Mix Dry Ingredients Separately:

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening is evenly distributed throughout the batter.

5. Alternate Buttermilk and Dry Mix:

Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk in two parts (begin and end with flour). Mix on low speed just until combined. Do not overmix. Stir in the vanilla and almond extracts at the end.

6. Bake the Cake:

Pour the batter evenly into the prepared pan. Smooth the top with a spatula. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely.

7. Make the Glaze:

While the cake is cooling, prepare the glaze. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and buttermilk. Bring to a gentle boil, stirring constantly. Remove from heat and whisk in vanilla. Slowly whisk in the sifted confectioners’ sugar until smooth. Let cool slightly to thicken.

8. Glaze and Serve:

Once the cake is completely cool, drizzle the glaze generously over the top, allowing it to run down the sides naturally. Let the glaze set for about 10 minutes before slicing. Serve as-is or with a side of fresh berries or whipped cream for an extra treat.

Baker’s Note: For best results, all ingredients should be at room temperature. You can enhance the flavor further by letting the cake rest overnight (covered) before glazing—it allows the flavors to deepen. This cake also freezes beautifully.

Nutrition Facts Of Vanilla Buttermilk Pound Cake

Nutrition	Amounts
Calories	520
Fat	23g
Saturated Fat	14g
Cholesterol	105mg
Sodium	220mg
Carbohydrates	74g
Sugar	53g
Protein	5g
Fiber	1g

Why My Recipe Works

This vanilla buttermilk pound cake works because it balances rich ingredients with precise technique. The combination of butter and sugar creates a tender crumb, while buttermilk adds moisture and a subtle tang that keeps the cake from being overly sweet.

Room temperature eggs and proper creaming ensure a light, even texture. The addition of almond extract gives the flavor depth without overpowering the vanilla.

Baking at a lower temperature allows the vanilla buttermilk pound cake to rise evenly. Finally, the warm glaze soaks in perfectly, adding sweetness and a soft, buttery finish.

How Can I ServeThis Recipe

This vanilla buttermilk pound cake can be served in several delicious ways, depending on the setting or your mood:

◆ Classic and Simple: Slice and serve it just as it is. The buttery glaze gives enough sweetness and richness without needing anything else.

◆ With Fresh Fruit: Add a handful of fresh berries like strawberries, raspberries, or blueberries on the side. Their natural acidity complements the dense cake beautifully.

◆ Whipped Cream or Ice Cream: A dollop of whipped cream or a scoop of vanilla or butter pecan ice cream adds a light, creamy contrast that pairs well with the cake’s rich crumb.

◆ Toasted Slices: Lightly toast a slice in a skillet with a bit of butter. It gives the edges a slight crunch and warms up the interior—great for breakfast or a cozy dessert.

◆ With Coffee or Tea: This cake goes well with a hot drink, making it a comforting afternoon treat or morning pick-me-up.

◆ Layered Dessert: Use slices as a base for a trifle with layers of custard, fruit, and whipped cream if you have leftovers or want to turn it into a more elaborate dessert.

Health Benefits

This vanilla buttermilk pound cake is a treat, it does offer a few modest health benefits. Buttermilk is lower in fat than regular milk and contains probiotics that support digestion.

Eggs provide high-quality protein and essential vitamins like B12 and D. The cake’s dense texture makes smaller portions satisfying, helping with portion control.

Enjoyed in moderation, it can be part of a balanced lifestyle. Sharing homemade baked goods can also support emotional well-being by fostering connection and comfort through food prepared with care.

Easy Kitchen Tips

➢ When baking, always bring ingredients like butter, eggs, and milk to room temperature. This helps them blend better and results in a smoother batter or dough, leading to a fluffier texture.

➢ Get everything measured and prepared before you begin cooking or baking (known as “mise en place”). This saves time and reduces stress during the process.

➢ A sharp knife is safer and more efficient than a dull one. Regularly hone your knives and get them professionally sharpened every 6-12 months to ensure smooth and easy cutting.

➢ Place a damp paper towel under a mixing bowl to keep it from slipping around while you’re stirring or mixing ingredients. It makes the whole process much easier.

➢ Lining baking trays or pans with parchment paper helps with easy cleanup, especially for sticky or greasy dishes. It also prevents food from sticking and makes it easier to transfer baked goods.

➢ To avoid a huge mess at the end, try cleaning dishes or wiping down counters while you’re cooking. This makes the cleanup process after the meal much quicker and less overwhelming.

Storage Instructions

Allow the vanilla buttermilk pound cake to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container to maintain moisture.

Keep at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week, but bring to room temperature before serving for best texture and flavor.

To freeze, wrap the cake (whole or sliced) in plastic wrap, then foil, and store in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature before enjoying.

Frequently Asked Questions (FAQs)

Conclusion

My experience with the Vanilla Buttermilk Pound Cake was a sweet success. The cake turned out exactly as I hoped moist, flavorful, and beautifully glazed. It was a joy to make, and even more rewarding to share with my loved ones.

I now feel more confident in my baking skills, knowing that this recipe is foolproof and always brings smiles. I hope to continue perfecting it and maybe even try different variations.

This cake has definitely earned a special place in my recipe book, and I can’t wait to bake it again for more family gatherings and celebrations!

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