Pin it
This vanilla buttermilk pound cake delivers pure comfort with every bite. The crumb maintains that perfect density while staying remarkably tender thanks to the buttermilk working its magic throughout the batter. I discovered this recipe years ago during a holiday baking marathon and have been perfecting it ever since. The cream cheese glaze creates this irresistible tangy contrast against the sweet, vanilla-forward cake beneath. Something about the combination of vanilla and buttermilk creates this nostalgic aroma that fills the kitchen and transports me back to my grandmother's house every single time.
I tried making this cake with regular milk once when I was out of buttermilk, and while it was still good, it missed that special tenderness and subtle tang that makes this recipe stand out. My family immediately noticed the difference and requested I return to using buttermilk next time.
Essential Ingredients
- 3 cups all-purpose flour: Provides the sturdy structure needed for a proper pound cake without becoming tough if you avoid overmixing; look for unbleached flour for best flavor.
- 1 teaspoon baking powder: Just enough to provide a gentle lift without compromising the signature dense crumb of pound cake.
- 1/2 teaspoon salt: Enhances all other flavors and balances sweetness; kosher salt works wonderfully here.
- 1 cup unsalted butter, softened: Creates that rich mouthfeel traditional to pound cake; leave it out for at least an hour before baking.
- 2 cups granulated sugar: Sweetens while helping to create that crisp exterior during baking.
- 4 large eggs, room temperature: Provides structure and richness; cold eggs can cause the batter to curdle.
- 1 tablespoon pure vanilla extract: Splurge on the real stuff here, as it's the star flavor; Madagascar bourbon vanilla offers exceptional depth.
- 1 cup buttermilk, room temperature: Creates tenderness through its acidity and adds subtle tang; full-fat buttermilk yields best results.
Baking Instructions
- Prepare Your Space:
- Heat your oven to exactly 325°F. Take time to thoroughly grease every crevice of your bundt pan with butter, then dust completely with flour. This careful preparation ensures your cake releases perfectly after baking.
- Create The Foundation:
- Whisk together flour, baking powder, and salt in a bowl until completely uniform. This distribution prevents any pockets of salt or baking powder that could create bitter spots in your finished cake.
- Build The Base:
- Beat butter until noticeably lighter in color. Gradually stream in sugar while mixer runs on medium speed. Continue beating for a full 5 minutes until the mixture becomes remarkably fluffy with a pale yellow color. This extended creaming creates millions of tiny air pockets that give your cake its perfect texture.
- Incorporate Moisture:
- Add eggs individually, allowing each to fully incorporate before adding the next. Scrape down your bowl frequently to ensure even mixing. Pour in vanilla extract and mix until the batter looks silky and uniform.
- Combine With Care:
- Add your dry ingredients in three portions, alternating with buttermilk additions. Begin and end with flour mixture. Mix just until ingredients disappear into the batter. Overmixing at this stage activates gluten and toughens your cake.
- Bake Patiently:
- Transfer batter to your prepared pan, smoothing the top gently. Bake for 60-65 minutes until a wooden pick inserted deep into the center emerges with only a few moist crumbs. Allow cake to rest in pan for exactly 10 minutes before carefully turning onto a cooling rack.
Pin it
I particularly love the subtle tang that buttermilk brings to this cake. My mother always kept a carton in the refrigerator specifically for baking, claiming it was her secret weapon for tender cakes. After years of baking, I completely understand why.
Perfecting The Glaze
The cream cheese glaze requires patience to achieve the ideal consistency. Begin by thoroughly beating room temperature cream cheese until absolutely smooth before adding any other ingredients. Gradually incorporate powdered sugar and vanilla extract. Add milk one tablespoon at a time until the glaze flows slowly from your spoon.
Creative Adaptations
Consider folding fresh blueberries into the batter for bursts of juicy flavor throughout each slice. Substitute almond extract for vanilla and top with sliced almonds for a nutty variation that pairs beautifully with coffee.
Pin it
This vanilla buttermilk pound cake has become my signature dessert over the years. I've brought it to countless gatherings, and inevitably someone always asks for the recipe. What I love most is its versatility through the seasons.
Frequently Asked Questions
- → Why is my pound cake dense or dry?
- A dense or dry Vanilla Buttermilk Pound Cake usually results from either overmixing the batter or overbaking. Once you add the flour, mix just until combined - overmixing develops too much gluten, creating a tough texture. For baking, start checking about 10 minutes before the recommended time since oven temperatures vary. When a toothpick inserted in the center comes out with a few moist crumbs (not wet batter), your cake is done. Also, make sure your butter and eggs are at room temperature before starting, as this helps create a properly emulsified batter.
- → Can I make this pound cake without a bundt pan?
- Absolutely! While this Vanilla Buttermilk Pound Cake looks beautiful in a bundt pan, you can easily bake it in two 9×5-inch loaf pans instead. Divide the batter evenly between the two greased and floured pans, and reduce the baking time to about 45-55 minutes. You can also use a 10-inch tube pan with similar results to the bundt. Just be sure to fill any pan only about 2/3 full to allow room for the cake to rise without overflowing.
- → How do I prevent my pound cake from sticking to the pan?
- To prevent your Vanilla Buttermilk Pound Cake from sticking, thoroughly prepare your pan before adding the batter. First, coat the entire interior surface with softened butter (not melted), making sure to get into all the nooks and crannies of a bundt pan. Then dust with flour, tapping out any excess. For bundt pans with intricate designs, consider using a baking spray that contains flour. Allow the baked cake to cool in the pan for exactly 10 minutes - any less and it might fall apart, any more and it could stick.
- → Can I make this pound cake ahead of time?
- This Vanilla Buttermilk Pound Cake is perfect for making ahead! The cake actually improves in flavor after a day as the vanilla notes develop. You can bake the cake up to 2 days in advance and store it at room temperature, tightly wrapped. For longer storage, freeze the unglazed cake for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature. Prepare and add the cream cheese glaze just before serving for the freshest presentation.
- → What can I serve with this pound cake?
- While delicious on its own, this Vanilla Buttermilk Pound Cake pairs wonderfully with several accompaniments. Fresh berries like strawberries, blueberries, or raspberries add color and a fruity contrast. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream turns it into an elegant dessert. For a seasonal twist, try sautéed apples in fall or macerated peaches in summer. For a special brunch, serve thin slices lightly toasted with a spread of mascarpone cheese and a drizzle of honey.