Ahhh yes—Vanilla Buttermilk Pound Cake is a classic for a reason. Rich, tender, buttery, and just perfect with coffee or berries. Here’s a go-to, no-fail version 🍰
Vanilla Buttermilk Pound Cake
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 3 cups (360 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (240 ml) buttermilk, room temperature
Instructions
- Prep
- Preheat oven to 325°F / 165°C
- Grease and flour a 10-inch bundt or loaf pan
- Cream butter & sugar
- Beat butter and sugar together on medium-high for 3–5 minutes until very light and fluffy
- This step = tender crumb, don’t rush it
- Add eggs
- Add eggs one at a time, mixing well after each
- Beat in vanilla
- Mix dry ingredients
- Whisk flour, baking powder, and salt together
- Alternate
- Add dry ingredients and buttermilk to the batter alternately, starting and ending with flour
- Mix just until combined (overmixing = dense cake)
- Bake
- Pour batter into pan and smooth the top
- Bake 70–80 minutes, until a toothpick comes out clean
- Cool
- Cool in pan 15 minutes, then turn out onto a rack
- Let cool completely before slicing (worth the wait!)
Optional upgrades (dangerously good)
- 🍋 Add 1–2 tbsp lemon zest
- 🌰 Fold in vanilla bean paste instead of extract
- 🍯 Brush with a vanilla syrup (¼ cup sugar + ¼ cup water + splash vanilla)
- 🍓 Serve with macerated berries or whipped cream
If you want a glazed version, a more dense Southern-style crumb, or a mini-loaf version, tell me your vibe and I’ll tweak it 😌
