Description
A classic and moist Vanilla Buttermilk Pound Cake with a rich buttery flavor, enhanced by the tanginess of buttermilk and the warmth of vanilla. Perfectly baked in a Bundt pan, this cake is a delightful dessert that’s easy to make and ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 2 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
Optional
- Powdered sugar for dusting
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined to ensure even distribution.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, about 3 to 4 minutes.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate them and maintain a smooth batter.
- Add Vanilla Extract: Mix in the pure vanilla extract for that signature warm and aromatic flavor.
- Combine Flour and Buttermilk: Alternately add the dry flour mixture and buttermilk into the batter, starting and ending with the flour mixture. Mix gently after each addition until just combined to avoid overmixing.
- Pour and Smooth Batter: Pour the batter evenly into the prepared Bundt pan. Smooth out the top with a spatula for an even bake.
- Bake the Cake: Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
- Serve: Optionally, dust the cooled cake with powdered sugar before slicing and serving. The cake is beautiful on its own or paired with berries or whipped cream.
Notes
- For added flavor, stir in a teaspoon of almond extract or a pinch of nutmeg to the batter before baking.
- This pound cake keeps well at room temperature for several days when stored in an airtight container.
- The cake freezes beautifully—wrap tightly and thaw before serving.
- Serve with fresh berries or whipped cream for an elegant and simple dessert presentation.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
