Buttermilk Vanilla Pound Cake Recipe
For a light and tender Buttermilk Vanilla Pound Cake, cream together butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract. Combine flour, baking powder, and salt, then alternately mix with buttermilk until smooth. Pour batter into a greased pan and bake at 350°F (175°C) until a toothpick comes out clean. Cool before serving.
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!
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.