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.
Equipment
- 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
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.
Mix the dry ingredients
- In a separate bowl, stir together the flour, salt, baking powder, and baking soda. Set this bowl aside for later.
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.
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.
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.
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
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
Calories: 420 | Fat: 18g | Saturated Fat: 10g | Carbohydrates: 60g | Sugar: 45g | Protein: 5g | Fiber: 1g | Sodium: 210mg