Vanilla Buttermilk Pound Cake

Pound cake is a beloved classic in the world of baking, celebrated for its rich, dense texture and comforting flavor. Historically, the name "pound cake" derives from the original recipe's simplicity: a pound each of butter, sugar, eggs, and flour. This straightforward combination creates a cake that’s not only easy to make but also incredibly versatile, allowing bakers to experiment with flavors and add-ins. Whether enjoyed plain, dusted with powdered sugar, or topped with a luscious glaze, pound cake has earned its place as a staple dessert for countless occasions.

Indulge in the delightful taste of Heavenly Vanilla Buttermilk Pound Cake! This classic dessert combines rich butter, creamy buttermilk, and pure vanilla for a moist and flavorful treat. Perfect for any occasion, it’s easy to make and versatile—enjoy it plain, glazed, or with fresh berries. Elevate your baking with high-quality ingredients for the best results. Bake your way to sweet memories! #PoundCake #Vanilla #Baking #Dessert #Buttermilk #Recipe #SweetTreats #HomeBaking

Print Recipe Pin Recipe

Ingredients

1 ½ cups unsalted butter, softened

3 cups granulated sugar

6 large eggs, at room temperature

1 tablespoon pure vanilla extract

1 tablespoon pure almond extract (optional)

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk, at room temperature

Instructions

Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.

Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar for about 5-7 minutes, or until the mixture is light and fluffy.

Add Eggs and Extracts: Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and almond extract until fully incorporated.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Alternate Mixing Dry and Wet Ingredients: Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; do not overmix.

Pour into Pan: Pour the batter into the prepared bundt pan, spreading it evenly.

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, allow the cake to cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.

Serve: Dust with powdered sugar or glaze if desired, slice, and enjoy your deliciously moist vanilla buttermilk pound cake with a cup of tea or coffee!

Prep Time: 20 mins | Total Time: 1 hr 30 mins | Servings: 12 slices