Introduction
Indulge in the rich, buttery goodness of Vanilla Buttermilk Pound Cake! This classic dessert is known for its dense yet tender crumb and delightful vanilla flavor, making it the perfect treat for any occasion. The addition of buttermilk not only enhances the cake’s moisture but also adds a subtle tang that balances out the sweetness. Whether youāre serving it at a family gathering, enjoying it with a cup of coffee, or celebrating a special event, this pound cake is sure to impress. With its simple ingredients and straightforward preparation, youāll find yourself making this cake again and again!
Why Youāll Love This Recipe
- Rich Flavor: The combination of vanilla and buttermilk creates a deliciously rich and aromatic cake.
- Moist and Tender: Buttermilk ensures the cake remains moist, while the dense texture makes it satisfying.
- Easy to Make: With just a few simple steps, this cake is perfect for bakers of all skill levels.
- Versatile: Enjoy it plain, topped with fresh fruit, or drizzled with a glaze for an extra touch.
- Make-Ahead Friendly: This cake stores well, making it great for preparing in advance.
Ingredients List
- āļø š¹ 2 Ā½ cups all-purpose flour
- āļø š¹ 1 Ā½ cups granulated sugar
- āļø š¹ 1 cup unsalted butter, softened
- āļø š¹ 1 cup buttermilk, at room temperature
- āļø š¹ 4 large eggs, at room temperature
- āļø š¹ 1 tablespoon vanilla extract
- āļø š¹ 1 teaspoon baking powder
- āļø š¹ Ā½ teaspoon baking soda
- āļø š¹ Ā½ teaspoon salt
Note: For precise measurements, please refer to the recipe card on cookingforhome.com.
Step-by-Step Directions
1. Preheat the Oven
- Prepare the Pan: Preheat your oven to 350Ā°F (175Ā°C). Grease and flour a 10-inch bundt pan or a loaf pan to prevent sticking.
2. Mix Dry Ingredients
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
- Beat Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until fully combined.
5. Combine Wet and Dry Ingredients
- Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
6. Pour Batter into Pan
- Transfer Batter: Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula.
7. Bake the Cake
- Bake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
8. Serve
- Slice and Enjoy: Once cooled, slice the cake and serve it plain or with your favorite toppings, such as whipped cream, fresh berries, or a drizzle of glaze.
Pro Tip: For an extra layer of flavor, try adding lemon zest or almond extract to the batter!
Variations & Substitutions
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Flavor Variations: Experiment with different extracts, such as almond or coconut, for a unique twist on the classic vanilla flavor.
- Add-Ins: Mix in chocolate chips, nuts, or dried fruit for added texture and flavor.
Storage Instructions
- Refrigeration: Store leftover pound cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator before serving.
FAQs
Can I use milk instead of buttermilk?
Yes, you can substitute regular milk, but the cake may not be as moist. For a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
What can I serve with pound cake?
Pound cake pairs beautifully with fresh fruit, whipped cream, or a scoop of ice cream. You can also drizzle it with a simple glaze for added sweetness.
How do I know when my cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. The edges will also start to pull away from the sides of the pan.
Conclusion
This Vanilla Buttermilk Pound Cake is a delightful and versatile dessert thatās perfect for any occasion. Its rich flavor, moist texture, and ease of preparation make it a favorite among bakers and dessert lovers alike. Gather your ingredients, and treat yourself to a slice of this delicious cake thatās sure to become a staple in your baking repertoire! Weād love to hear your thoughts and any variations you try in the comments below. For more delectable recipes, visit cookingforhome.com and follow us on Facebook and Pinterest for more culinary inspiration. Enjoy your baking adventure! š°āØ
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Vanilla Buttermilk Pound Cake
This Vanilla Buttermilk Pound Cake is a rich and moist treat, perfect for any occasion! Its buttery flavor and tender crumb make it irresistible! š°āØ
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Instructions
- Preheat the Oven: Preheat your oven to 325Ā°F (160Ā°C). Grease and flour a 10-inch bundt pan or loaf pan.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 4-5 minutes.
- Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and almond extract (if using).
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake 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 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy this delicious Vanilla Buttermilk Pound Cake! š½ļøā¤ļø
