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Every bite of this vanilla buttermilk pound cake is pure comfort. The buttermilk keeps every slice soft and just dense enough to be satisfying. I first stumbled onto this during a wild holiday baking spree ages ago and haven't stopped tweaking it since. The smooth cream cheese glaze on top brings a perfect tangy hit that goes so well with the sweet, soothing vanilla cake. Something about the buttermilk with the vanilla as it bakes just fills your whole house with that cozy, nostalgic smell—I always feel like I'm back in my grandma's kitchen.
I once swapped in regular milk when I had no buttermilk left, and honestly, it was still decent—but it just wasn't the same. My crew picked up on the missing tang and tenderness right away and told me to please never do that again!
Irresistible Ingredients
- 1 cup buttermilk, room temperature: This gives your cake those soft, delicate crumbs and a touch of tang—full-fat makes all the difference.
- 1 tablespoon pure vanilla extract: Absolutely worth using the real vanilla here, especially those ultra-fragrant Madagascar ones.
- 4 large eggs, room temperature: These hold the cake together and make it rich; if they're cold, your batter might split.
- 2 cups granulated sugar: Not just sweetening—it helps you get a crunchy crust on the cake too.
- 1 cup unsalted butter, softened: Brings all that classic rich flavor, so let it sit out and soften plenty before you start mixing.
- 1/2 teaspoon salt: Balances out the sweetness and brings out all the flavors. Kosher is great here.
- 1 teaspoon baking powder: A little kick to make sure the cake rises up enough without losing that classic density.
- 3 cups all-purpose flour: You want unbleached if possible. This is the backbone of the cake—just don't overmix it, or it'll get tough.
Simple Baking Steps
- Bake With Care:
- Spoon your batter into the pan you prepped earlier, then lightly smooth the top out and bake for 60-65 minutes until only a few wet crumbs stick to a wooden pick poked into the center. Let the cake rest in the pan for a solid 10 minutes before flipping it onto a rack to finish cooling.
- Add Carefully:
- Mix in your dry mix in three batches, alternating with buttermilk, and start and finish with dry. Just barely stir after each addition—mixing too much here makes things tough.
- Get It Silky:
- Break in eggs one by one, blending each in fully before the next. Scrape the bowl often to keep everything even. Add in your vanilla and mix just until it all looks shiny and smooth.
- Start The Foundation:
- Whisk up the flour, baking powder, and salt in a separate bowl so they're well combined—this stops any flavor surprises later.
- Prep Your Tools:
- Turn your oven to 325°F. Load up every inch of your bundt pan with butter, then dust with flour. Careful coating here means a cake that pops out without hanging on stubbornly.
- Create The Base:
- Work your butter until it's super pale and fluffy, then gently pour in the sugar while your mixer runs. Keep beating for a total of 5 minutes—this fills your mix with tiny air pockets for that melt-in-your-mouth feel.
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The gentle flavor from the buttermilk is my favorite part. My mom constantly stocked it just for baking treats like this—she'd swear nothing else keeps cakes this soft. Many cakes later, I'm totally on her side!
Dreamy Glaze Guide
To get the glaze perfect, you need patience. Beat the cream cheese (let it come to room temp first!) until it's crazy smooth, then blend in powdered sugar and vanilla a bit at a time. Add milk, one spoonful at a time, until it drips slowly and smoothly off the spoon.
Fun Twists
Try folding in a few handfuls of fresh blueberries to add some juicy pops in every bite. Swap vanilla for almond extract and toss sliced almonds on top for a nutty flavor—awesome with coffee!
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This vanilla buttermilk pound cake is my go-to dessert for any gathering. I've toted it along to plenty of get-togethers, and sure enough, someone always wants the directions for making it at home. What I dig is how it works all year—from summer berries to holiday spices.
Frequently Asked Questions
- → My pound cake turns out heavy or crumbly. What’s the deal?
- If your Vanilla Buttermilk Pound Cake is dense or dry, you’re probably mixing the batter too much after adding flour or letting it bake too long. Stir just until you don’t see dry flour so you don’t get a tough cake. Start checking for doneness early—a toothpick with a few moist bits is your friend. Oh, and wait till your butter and eggs lose their chill first. Mixing goes better that way.
- → Got no bundt pan—can I use something else?
- Yep, you can swap the bundt out for two 9×5 loaf pans. Just split the batter and cut the bake time down to forty-five or fifty-five minutes. A ten-inch tube pan works, too. Whatever pan you use, only fill up to about two-thirds so your cake doesn’t puff over the edge.
- → How do I stop my cake from getting stuck?
- Give your whole pan a good coat with soft butter—get in every groove if you’re using a bundt. Sprinkle on flour and shake out the extra. Got a pan with fancy swirls? Baking spray that’s got flour does the trick. Let your cake hang out in the pan for exactly ten minutes after baking. Less and it might crumble when you flip, more and it’ll glue itself in place.
- → Can I prep and store this for later?
- Absolutely, Vanilla Buttermilk Pound Cake gets even better a day after baking. You can make the cake two days ahead. Just wrap and keep it on the counter. Want to keep it longer? Freeze the cake—just skip the glaze until you’re ready to serve. Let it thaw in your fridge overnight and bring it to room temp, then glaze it right before sharing.
- → What sides go well with this cake?
- Honestly, this cake stands up all by itself. But it gets along great with fresh berries—think strawberries or blueberries. Vanilla ice cream or a bit of whipped cream also work. For a seasonal feel, fry up some apples for fall or spoon over sweet summer peaches. Toast up thin slices for brunch with a smear of mascarpone and a squeeze of honey if you’re feeling fancy.