Vanilla Buttermilk Pound Cake Recipe – Stays Fresh 3 Days!

Vanilla buttermilk pound cake recipe brings a soft, tender crumb that reminds me of the warm style shared on My Baking Addiction.

This vanilla buttermilk pound cake recipe tastes rich, sweet, and comforting, a cake I reach for when I want something that feels homemade and welcoming.

I made it many times, enough to trust how it bakes and how the flavor settles as it cools. I follow a bakery approach but still keep small touches of my own, especially in the glaze.

Now I show step-by-step how this vanilla buttermilk pound cake recipe comes together so anyone can bake it with confidence and enjoy the same result.

About This Vanilla Buttermilk Pound Cake Recipe

This vanilla buttermilk pound cake recipe delivers a tender crumb and a rich flavor that feels comforting from the first slice.

The batter blends creamy butter, sugar, eggs, flour, and smooth buttermilk to create a dessert that stands out for its gentle sweetness and soft texture. I enjoy making it because the process brings a sense of calm and the result never disappoints.

The glaze adds a sweet finish that settles beautifully over the warm surface. This cake suits family gatherings, quiet evenings, or moments when a homemade treat brings joy.

How To Prepare Vanilla Buttermilk Pound Cake Recipe?

To make this vanilla buttermilk pound cake recipe perfectly, I’ll guide you step by step! I’ve detailed every part of the process and shared tips to make it easy.

I’ve also included a list of helpful kitchen tools. Even if you don’t have them all, don’t worry using what you have will still result in a soft, moist, and flavorful cake everyone will enjoy.

Recipe Overview

Preparation Time: 15 minutes

Baking Time: 1 hour to 1 hour 10 minutes

Total Time: About 1 hour 25 minutes

Course: Dessert

Cuisine: American

Difficulty: Easy

Yield: 12 servings

Kitchen Utensils

• Large tube pan
• Mixing bowls
• Electric mixer
• Spatula
• Measuring cups and spoons
• Sifter
• Whisk
• Cooling rack

Ingredients

For the Cake

• 5 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 3 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup unsalted butter, softened
• 2 ⅔ cups sugar
• 1 tablespoon vegetable oil
• 1 tablespoon vanilla extract

For the Buttermilk Glaze

• 1 cup powdered sugar, sifted
• 2 tablespoons cultured buttermilk
• ½ teaspoon vanilla extract
• 1 tablespoon melted unsalted butter

Instructions

1. Get the oven and pan ready

Warm your oven up to 325°F (163°C). Take your tube pan and coat it with a thin layer of grease, then dust it lightly with flour. Make sure you get into all the little grooves so the cake won’t stick.

2. Mix the dry ingredients

In a separate bowl, stir together the flour, salt, baking powder, and baking soda. Set this bowl aside for later.

3. Cream the butter and sugar

In a large bowl, beat the softened butter and sugar until the mixture looks pale, fluffy, and airy. This usually takes around 4 minutes on medium speed. Add the oil and mix again. Now add the eggs one at a time, mixing well after each one, and finish by stirring in the vanilla.

4. Bring the wet and dry mixtures together

Add the dry ingredients in three portions, switching off with the buttermilk as you go. Start and finish with the dry mixture. Mix just until everything comes together stop as soon as it’s blended so the cake stays tender.

5. Bake the cake

Pour the batter into your prepared pan and smooth out the top. Bake for 60 to 70 minutes, or until a toothpick pushed into the center comes out clean. Let the cake rest in the pan for about 10 minutes, then turn it out onto a rack and let it cool completely.

6. Make the glaze and finish the cake

Whisk the powdered sugar (sifted) buttermilk, vanilla, and melted butter until the glaze is silky smooth. Drizzle it over the fully cooled cake and let it naturally flow down the sides.

Notes: Room-temperature ingredients help the batter blend smoothly and create a finer crumb. The cake tastes even better the next day as the flavors settle. If the glaze seems too thick, add a few drops of buttermilk; if too thin, add extra powdered sugar.

Nutrition Facts Of Vanilla Buttermilk Pound Cake Recipe

Nutrition	Amount
Calories	420
Fat	18g
Saturated Fat	10g
Carbohydrates	60g
Sugar	45g
Protein	5g
Fiber	1g
Sodium	210mg

Why Peoples Like Vanilla Buttermilk Pound Cake Recipe?

People love vanilla buttermilk pound cake recipe because it delivers a soft, moist texture that melts in the mouth while offering a rich, buttery flavor.

The subtle tang from the buttermilk balances the sweetness, creating a comforting, homey taste. The cake keeps well, staying tender for several days, and pairs beautifully with a glaze, fresh fruit, or a cup of tea.

Bakers enjoy making it repeatedly because it allows small personal touches while still producing consistent, impressive results. Its classic flavor appeals to all ages and brings a sense of warmth to the table.

Why My Recipe Works

My vanilla buttermilk pound cake recipe works because the ingredients and method balance moisture, flavor, and texture carefully. Room-temperature eggs and buttermilk create a smooth, even batter that rises consistently, while creaming the butter and sugar properly ensures a light, tender crumb.

Alternating dry ingredients with buttermilk prevents over mixing and keeps the cake soft. The baking temperature and timing are calibrated to produce an evenly cooked cake that doesn’t dry out.

The simple buttermilk glaze enhances the flavor without weighing it down. Every element in this vanilla buttermilk pound cake recipe supports a reliable, delicious pound cake every time.

Health Benefits

◆ Protein from eggs – Eggs provide high-quality protein that helps build and repair muscles, supports healthy hair and nails, and contributes to overall cellular function. Including them in the cake adds a nutritional boost.

◆ Calcium from buttermilk – Buttermilk is rich in calcium, which is essential for strong bones and teeth. Regular intake can help maintain bone density and support heart, nerve, and muscle function.

◆ Healthy fats from butter – Butter contains fats that help absorb fat-soluble vitamins like A, D, E, and K, provide long-lasting energy, and contribute to the creamy texture of the cake.

◆ Homemade ingredient control – Making this cake at home allows control over sugar, fat, and additive levels, reducing exposure to preservatives and artificial flavors common in store-bought cakes while keeping it wholesome and satisfying.

Amazing Serving Ideas

This vanilla buttermilk pound cake recipe can be served in many creative ways. Toasted pieces make a warm and flavorful breakfast, enhanced with a smear of butter or fruit preserves.

Small squares on a platter work beautifully for gatherings, paired with coffee, tea, or milk. The cake can also be layered in a trifle with cream and fruit, creating a visually appealing dessert.

Adding a simple glaze or honey over the top brings extra sweetness while keeping the texture soft. It adapts well to casual family meals or special occasions alike.

When To Serve

Vanilla buttermilk pound cake recipe can be served at many different times throughout the day. It works beautifully for breakfast or brunch, paired with coffee, tea, or a glass of milk.

It makes a delightful afternoon snack or tea-time treat, offering a sweet pick-me-up. Serve vanilla buttermilk pound cake recipe as a dessert after lunch or dinner, either plain, with fresh fruit, or with a light glaze.

It also fits well for special occasions, gatherings, or celebrations, where slices can be shared with friends and family. Warm or chilled, it always feels inviting.

Expert Tips

1. Opt for pure vanilla extract or even vanilla bean for a richer, more aromatic flavor that stands out in the cake.

2. Sifting flour, baking powder, and baking soda ensures no lumps and a lighter texture.

3. Slightly warming buttermilk helps it incorporate more smoothly into the batter, keeping the cake tender.

4. Cream butter and sugar until very fluffy; this introduces air, making the cake lighter and less dense.

5. Cool in the pan for 10–15 minutes before turning out, then completely on a wire rack to avoid soggy edges.

6. Add a touch of citrus zest, almond extract, or even a splash of bourbon to the glaze for a unique flavor twist that enhances the cake.

Additions To Make More Delicious

➤ Swirl in Fruit Preserves – Gently fold in raspberry, apricot, or strawberry jam to create a fruity swirl that adds flavor and visual appeal.

➤ Add a Streusel Topping – Sprinkle a mixture of brown sugar, butter, and chopped nuts on top before baking for a crunchy, caramelized finish.

➤ Infuse with Extracts – Experiment with almond, coconut, or maple extract in the batter to deepen and enrich the flavor.

➤ Layer with Cream or Frosting – Slice the cake horizontally and spread a layer of whipped cream, mascarpone, or cream cheese frosting for extra indulgence.

➤ Drizzle with Sauce – Top the cake with chocolate ganache, caramel, or fruit coulis after baking to enhance sweetness and presentation.

Storage Instructions

To keep this vanilla buttermilk pound cake recipe fresh, store it properly depending on how long you plan to keep it. At room temperature, wrap the cooled cake tightly in plastic wrap or store in an airtight container for up to 3 days.

For longer storage, refrigerate the vanilla buttermilk pound cake recipe in an airtight container for up to one week; this helps maintain moisture and flavor.

To store for extended periods, wrap the cake tightly in plastic wrap and then in aluminum foil, placing it in the freezer for up to 3 months. Thaw at room temperature before serving.

FAQs About Vanilla Buttermilk Pound Cake

Conclusion

This vanilla buttermilk pound cake recipe is a delicious and slightly healthier treat that everyone enjoys. Every time I make it, I am reminded of its rich, tender texture and comforting flavor, making it perfect for serving family and friends.

I love baking this vanilla buttermilk pound cake recipe repeatedly because it turns out consistently soft and flavorful, and sharing it brings so much joy.

I am excited to share my easy step-by-step method so others can experience the same pleasure. I hope you try this vanilla buttermilk pound cake recipe and enjoy it as much as I do.

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