Buttermilk Vanilla Pound Cake Recipe
The Buttermilk Vanilla Pound Cake Recipe has a rich, buttery flavor with a subtle tang from the buttermilk that balances the sweetness perfectly. Its tender, moist crumb melts in the mouth, while the golden crust adds a gentle firmness. The deep vanilla aroma lingers with every bite, creating a comforting, indulgent taste that feels classic, homey, and irresistibly satisfying.
Equipment
- 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 10-inch Bundt or tube 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.
Notes
❖ 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.