VANILLA BUTTERMILK POUND CAKE

 

Vanilla Buttermilk Pound Cake is the ultimate moist, buttery dessert with a rich vanilla flavor and creamy glaze. Learn how to make this timeless favorite step by step.

Why You’ll Fall in Love with This Vanilla Buttermilk Pound Cake

If there's one dessert that never goes out of style, it’s the Vanilla Buttermilk Pound Cake. Moist, dense, and incredibly flavorful, it’s the kind of cake that brings back memories of family gatherings, holidays, and comforting weekend treats. Whether you’re baking for a crowd or indulging solo, this cake will wrap you in warmth with every bite. The subtle tang of buttermilk balances the sweetness perfectly, while the rich vanilla aroma fills your kitchen with pure joy.

Tools You’ll Need

Before you begin, gather the following kitchen tools:

• 10-cup Bundt pan
• Mixing bowls (medium and large)
• Electric hand mixer or stand mixer
• Rubber spatula
• Sifter or fine mesh sieve
• Measuring cups and spoons
• Cooling rack
• Toothpick (for doneness check)

Ingredients

For the Pound Cake:

• 2 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 ¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 1 cup powdered sugar, sifted
• 2–3 tablespoons milk (adjust for consistency)
• ½ teaspoon vanilla extract

Step-by-Step Instructions

1. Prepare for Baking

• Preheat your oven to 325°F (160°C).
• Grease and flour your Bundt pan thoroughly, or use nonstick baking spray to ensure easy release.

2. Mix the Dry Ingredients

• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  This step helps prevent lumps and ensures an even texture.

3. Cream the Butter and Sugar

• In a large bowl, beat the butter and sugar on medium speed until light and fluffy (about 3–4 minutes).
• This process adds air to the batter, creating that soft, melt-in-your-mouth texture.

4. Add Eggs and Vanilla

• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract, letting its fragrance bloom through the mixture.

5. Combine Wet and Dry Ingredients

• Gradually add the dry ingredients, alternating with buttermilk, starting and ending with the flour mixture.
• Mix until just combined — overmixing can lead to a dense cake.

6. Bake the Cake

• Pour the batter evenly into the prepared Bundt pan.
• Smooth the surface gently with a spatula.
• Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10–15 minutes, then invert it onto a wire rack to cool completely.

7. Prepare the Glaze

• Beat the cream cheese until smooth.
• Gradually mix in the powdered sugar, then add the vanilla extract and milk until you reach a pourable consistency.
• Drizzle the glaze generously over the cooled cake and let it set before slicing.

Tips for the Perfect Pound Cake

• Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for better mixing and texture.
• Don’t Overbake: Start checking at 70 minutes. A dry pound cake is no one’s friend.
• Sift Your Flour: It may seem old-fashioned, but it gives the cake a finer crumb.

Customization Ideas

Looking to tweak it for your taste or dietary needs? Try these:

• Add citrus zest (lemon or orange) to the batter for a fresh twist.
• Swap the glaze for a chocolate ganache or a simple vanilla icing.
• Mix in berries like blueberries or raspberries for bursts of fruity flavor.
• For a nutty crunch, fold in chopped pecans or walnuts.

Storage & Reheating

• Room Temperature: Store the cake in an airtight container for up to 3 days.
• Refrigeration: It lasts up to 1 week in the fridge. Let it come to room temp before serving.
• Freezing: Freeze slices individually for up to 3 months. Thaw overnight in the fridge and warm briefly in the microwave.

Approximate Nutrition (Per Slice)

Note: Based on 12 servings

• Calories: ~420
• Fat: 20g
• Carbohydrates: 55g
• Sugar: 38g
• Protein: 5g

This is a dessert, so enjoy in moderation while savoring every bite!

Prep and Cook Time

• Prep Time: 25 minutes
• Cook Time: 75 minutes
• Cooling + Glazing Time: 1 hour
• Total Time: ~2 hours 40 minutes

Frequently Asked Questions

Can I use regular milk instead of buttermilk?
You can, but it won’t have the same tangy richness. For a quick fix, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 10 minutes.

Why is my pound cake dry?
Overbaking or using too much flour can cause dryness. Always spoon and level your flour and keep an eye on baking time.

Can I bake this in a loaf pan?
Yes! Divide the batter into two 9x5” loaf pans and reduce the baking time to about 55–60 minutes.

Ready to create something unforgettable? This Vanilla Buttermilk Pound Cake isn’t just a recipe — it’s a sweet memory in the making. Whether it’s the scent of vanilla filling your kitchen or the first slice melting in your mouth, this cake is always worth the time.

Let yourself bake with love, and your cake will reflect it in every bite.