Heavenly Buttermilk Pound Cake Recipe for Sweet Perfection

Golden, buttery, and melt-in-your-mouth delicious, this buttermilk pound cake recipe delivers pure comfort in every slice.

Southern bakers have long cherished this classic dessert for its rich, tender crumb and irresistible flavor.

Generations of home cooks swear by the magic of buttermilk in creating a perfectly moist cake that never disappoints.

Subtle hints of vanilla and a velvety texture make this pound cake a standout treat for any occasion.

Each bite promises a delightful balance of sweetness and tanginess that will have everyone asking for seconds.

This simple yet elegant dessert transforms ordinary ingredients into an extraordinary culinary experience.

You’ll fall in love with how effortlessly this pound cake comes together, making it a reliable go-to recipe for spontaneous gatherings or quiet afternoon treats.

Vanilla Buttermilk Pound Cake Sweet Comfort

• Savor Simple Baking: This vanilla buttermilk pound cake brings joy through its uncomplicated preparation process that even novice bakers can master.
• Create Crowd-Pleasing Dessert: The classic recipe guarantees a delicious outcome that will impress family and friends with its rich, tender crumb and smooth vanilla flavor.
• Versatile Serving Option: Perfect for multiple occasions from casual gatherings to elegant dinner parties, this cake works wonderfully as a standalone treat or dressed up with glaze.
• Flexible Make-Ahead Potential: The cake stays moist for several days when stored properly, making it an excellent make-in-advance dessert that saves time and reduces day-of stress.

Ingredients for Vanilla Buttermilk Pound Cake

• All-Purpose Flour: A key ingredient that provides structure and texture to the pound cake.
• Granulated Sugar: Adds sweetness and helps create a tender crumb in the cake.
• Unsalted Butter: Provides rich flavor and contributes to the cake's moist and dense texture.
• Large Eggs: Bind the ingredients together and add richness to the cake.
• Buttermilk: Brings moisture and a slight tanginess to the cake, helping to create a soft crumb.
• Vanilla Extract: Delivers a classic, warm flavor that enhances the overall taste of the cake.

• Baking Soda: Helps the cake rise and creates a light, tender texture.
• Salt: Balances the sweetness and enhances the other flavors in the cake.

• Cream Cheese, Powdered Sugar, Milk, Vanilla Extract: Create a smooth, creamy glaze that adds a sweet finish to the cake.

Baking Steps for Buttermilk Pound Cake

Step 1: Preheat Oven

Set your oven to 325F and prepare a bundt pan by coating it thoroughly with grease and flour or using a baking spray to ensure the cake won’t stick.

Step 2: Cream Butter and Sugar

In a large mixing bowl, blend butter and sugar together using an electric mixer.

Continue beating until the mixture becomes incredibly light and airy, which typically takes about 3-5 minutes.

Step 3: Incorporate Eggs

Add eggs to the butter mixture one at a time.

Beat each egg thoroughly into the batter before adding the next, ensuring a smooth and well-integrated mixture.

Step 4: Prepare Dry Ingredients

• Flour
• Baking soda
• Salt

Ensure all dry ingredients are well combined and free of lumps.

Step 5: Blend Wet and Dry Ingredients

Gradually incorporate the dry ingredient mixture and buttermilk into the butter mixture.

Begin and end with the dry ingredients, alternating between the two while mixing gently.

Step 6: Add Vanilla Essence

Stir in vanilla extract, mixing until the batter becomes completely smooth and uniform in color and texture.

Step 7: Bake the Cake

Transfer the batter into the prepared bundt pan.

Place in the preheated oven and bake for 60-75 minutes.

Check for doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.

Step 8: Cool the Cake

Allow the cake to rest in the pan for 15 minutes.

Carefully turn it out onto a cooling rack and let it cool completely to room temperature.

Step 9: Prepare Glaze

In a mixing bowl, beat cream cheese until it becomes smooth and creamy.

• Powdered sugar
• Milk
• Vanilla extract

Continue mixing until the glaze reaches a pourable consistency.

Step 10: Finish and Serve

Once the cake has cooled completely, drizzle the prepared glaze over the top, allowing it to flow naturally down the sides of the cake for a beautiful, appetizing finish.

Pro Tips for Vanilla Pound Cake Success

• Avoid overmixing the batter to keep the pound cake tender and moist.
• Spoon flour into measuring cup and level off with a knife to prevent dense, heavy cake.
• Ensure butter, eggs, and buttermilk are at room temperature for smoother, more even mixing.
• Use a toothpick or cake tester inserted near the center to check if the cake is fully baked.
• Let cake cool completely before glazing to prevent the topping from sliding off or becoming too thin.

Pound Cake Flavor Twists to Try

• Lemon Lavender Pound Cake: Swap vanilla extract with 1 tablespoon lemon zest and 1 teaspoon dried lavender, creating a floral and citrusy version of the classic cake.
• Gluten-Free Almond Pound Cake: Replace all-purpose flour with gluten-free flour blend and add 1/2 cup almond flour for a nutty, tender texture perfect for those with wheat sensitivities.
• Chocolate Marble Pound Cake: Divide batter in half, mixing cocoa powder into one portion, then swirl the two batters together before baking for a stunning visual and flavor contrast.

Serving Vanilla Buttermilk Pound Cake

• Elegant Tea Party Companion: Slice this tender pound cake and serve alongside delicate china teacups, perfect for an afternoon gathering with friends.
• Dessert Dress-Up: Top each slice with fresh berries, a dollop of whipped cream, or a light dusting of powdered sugar for an extra touch of sweetness.
• Weekend Brunch Star: Cut into thick slices and pair with fresh coffee or mimosas for a delightful weekend morning treat that feels special and indulgent.
• Gifting Delight: Wrap individual slices in parchment paper tied with a ribbon for a homemade gift that shows how much you care about someone special.

Storage Tips for Buttermilk Pound Cake

• Store the vanilla buttermilk pound cake in an airtight container or tightly wrapped with plastic wrap for up to 5 days in the refrigerator, keeping it fresh and moist.
• Wrap the completely cooled cake securely in plastic wrap and then aluminum foil, placing it in a freezer-safe container for up to 3 months without losing its delicious flavor or texture.
• Keep the cake at room temperature for 2-3 days if covered with a cake dome or wrapped carefully, ensuring it stays soft and delectable.
• If you've added the cream cheese glaze, store the cake in the refrigerator and consume within 3-4 days for the best taste and appearance.

FAQs

• What makes buttermilk important in this pound cake recipe?

Buttermilk adds moisture, creates a tender crumb, and provides a subtle tangy flavor that enhances the cake’s richness and helps create a soft texture.

• Can I substitute buttermilk if I don't have it?

Yes, you can make a quick buttermilk substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes before using.

• Why do I need to beat butter and sugar for 3-5 minutes?

Beating butter and sugar creates air pockets that help the cake rise, resulting in a lighter, fluffier texture and ensuring the cake is evenly mixed and smooth.

Buttermilk Pound Cake Recipe

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4.7 from 22 reviews

• Total Time: 1 hour 35 minutes
• Yield: 12 1x

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Description

Delightful Buttermilk Pound Cake delivers Southern comfort with rich, tender crumb and subtle tangy notes. Moist, golden layers promise pure indulgence that wraps you in warm, nostalgic sweetness perfect for any celebration.

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Ingredients

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Main Ingredients:

• 3 cups sifted plain flour
• 2 1/2 cups white sugar
• 1 cup soft butter (2 sticks), unsalted
• 1 cup buttermilk, room temp
• 4 large eggs, room temp
• 4 ounces soft cream cheese

Leavening and Seasoning:

• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Flavoring and Glaze:

• 1 tablespoon pure vanilla
• 1 cup sifted powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla for glaze

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Instructions

1. Preheat oven to 325°F and thoroughly coat a bundt pan with baking spray or butter and flour, ensuring complete coverage.
2. Cream butter and sugar in a large mixer bowl until the mixture becomes pale and airy, approximately 3-5 minutes.
3. Incorporate eggs individually, mixing thoroughly after each addition to create a smooth, integrated batter.
4. In a separate bowl, sift together flour, baking soda, and salt, creating a uniform dry ingredient mixture.
5. Gradually fold dry ingredients and buttermilk into the butter mixture, alternating between the two and beginning and ending with dry ingredients to maintain batter consistency.
6. Gently fold vanilla extract into the batter, stirring until the mixture appears uniform and silky.
7. Transfer batter into prepared bundt pan, spreading evenly and ensuring no air pockets remain.
8. Bake in preheated oven for 60-75 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when cake is fully baked.
9. Allow cake to rest in pan for 15 minutes, then carefully invert onto a wire cooling rack.
10. Prepare glaze by whipping cream cheese until smooth, then gradually incorporating powdered sugar, milk, and vanilla until achieving a pourable consistency.
11. Once cake has completely cooled, drizzle glaze over the top, allowing it to cascade naturally down the cake’s sides.

Notes

• Precision Matters Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
• Flour Power Sift flour before measuring to prevent dense, heavy cake and guarantee lighter crumb.
• Buttermilk Boost For dairy-free version, substitute buttermilk with equal parts non-dairy milk and lemon juice or vinegar to maintain moisture and tanginess.
• Glaze Guard When pouring glaze, use a spoon or drizzle slowly to create elegant, even coverage without overwhelming the cake’s delicate flavor.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 28 g
• Sodium: 220 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 80 mg