Vanilla Buttermilk Pound Cake is a rich, buttery, and moist cake with a tender crumb and a deep vanilla flavor. The addition of buttermilk keeps it incredibly soft while enhancing its classic taste. Perfect on its own, dusted with powdered sugar, or served with fresh fruit and whipped cream, this cake is a timeless dessert for any occasion.
Why You’ll Love This Recipe
- Simple yet elegant dessert for any occasion
- Rich, buttery texture with a soft, moist crumb
- Buttermilk adds a slight tang and enhances flavor
- Easy to make with basic pantry ingredients
- Pairs well with fruit, glaze, or a scoop of ice cream
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Eggs
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Vanilla extract
Directions
- Preheat & Prepare: Preheat oven to 325°F (163°C). Grease and flour a loaf or bundt pan.
- Cream Butter & Sugar: Beat butter and sugar together until light and fluffy.
- Add Eggs: Mix in eggs one at a time, ensuring each is fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Alternate Adding Buttermilk & Flour: Gradually add dry ingredients and buttermilk to the butter mixture, beginning and ending with flour. Stir in vanilla extract.
- Bake: Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Serve plain or with a dusting of powdered sugar.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 15 minutes
- Bake Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
Variations
- Lemon Buttermilk Pound Cake: Add lemon zest and a lemon glaze for a citrus twist.
- Chocolate Swirl Pound Cake: Swirl melted chocolate or cocoa powder into the batter.
- Nutty Pound Cake: Fold in chopped pecans or walnuts for added crunch.
- Glazed Version: Drizzle with vanilla or caramel glaze for extra sweetness.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for 10-15 seconds for a just-baked taste.
FAQs
Can I make this without buttermilk?
Yes, substitute with a mix of milk and lemon juice or vinegar (1 cup milk + 1 tablespoon vinegar).
Can I use cake flour instead of all-purpose flour?
Yes, cake flour will make the cake even softer. Use 2 ½ cups cake flour instead.
Why is my pound cake dry?
Overbaking or using too much flour can cause dryness. Measure ingredients carefully and check for doneness early.
Can I make this in a bundt pan?
Yes, a bundt pan works well, but adjust baking time to around 60-70 minutes.
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
Can I add fruit to the batter?
Yes, fold in fresh or dried fruit like blueberries or cranberries for extra flavor.
How do I prevent my cake from sticking to the pan?
Grease and flour the pan thoroughly, or use baking spray with flour.
Can I make this cake ahead of time?
Yes, it stays fresh for several days, making it great for prepping in advance.
What’s the best way to serve this cake?
Enjoy plain, with whipped cream, or alongside coffee or tea.
Can I turn this into cupcakes?
Yes, bake in cupcake liners at 350°F for about 20-25 minutes.
Conclusion
Vanilla Buttermilk Pound Cake is a classic dessert that’s rich, buttery, and incredibly moist. Whether served plain, with a glaze, or alongside fresh fruit, this cake is always a crowd-pleaser. Simple to make and perfect for any occasion, this timeless treat is one you’ll want to bake again and again!
- Prep Time: 20 minute
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This Vanilla Buttermilk Pound Cake is a moist and rich classic dessert, infused with creamy vanilla flavor and a tender crumb. Topped with a luscious glaze, this cake is perfect for any occasion, whether served with coffee, fresh fruit, or a scoop of ice cream.
Ingredients
For the Pound Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1/2 teaspoon vanilla extract
Instructions
-
- Prepare the Crust:
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press into the bottom of a 9-inch springform pan.
- Refrigerate while preparing the filling.
- Make the Blueberry Swirl:
- In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until the berries break down.
- Stir in the cornstarch mixture and cook until thickened. Let cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the crust.
- Drizzle half of the blueberry sauce and swirl with a knife.
- Repeat with the remaining filling and blueberry sauce.
- Refrigerate for at least 4 hours or overnight.
- Garnish and Serve:
- Top with fresh blueberries and whipped cream before serving.
- Prepare the Crust:
Notes
- For a firmer texture, freeze the cheesecake for an hour before slicing.
- Use a toothpick or skewer to create beautiful swirls.
- Store in the refrigerator for up to 5 days.
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