Vanilla Buttermilk Pound Cake

Here’s a classic Vanilla Buttermilk Pound Cake recipe — moist, buttery, and full of rich vanilla flavor:

Vanilla Buttermilk Pound Cake

Ingredients

• 1 cup (226g) unsalted butter, softened

• 2 ½ cups (500g) granulated sugar

• 4 large eggs, room temperature

• 1 tablespoon pure vanilla extract

• 3 cups (360g) all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (240ml) buttermilk, room temperature

Instructions

1. Preheat Oven
   Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or a loaf pan.

2. Cream Butter and Sugar
   In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 4–5 minutes).

3. Add Eggs and Vanilla
   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

4. Mix Dry Ingredients
   In a separate bowl, whisk together the flour, baking soda, and salt.

5. Alternate Adding Buttermilk and Dry Ingredients
   Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (beginning and ending with flour). Mix just until combined—do not overmix.

6. Bake
   Pour the batter into the prepared pan. Smooth the top with a spatula.
   Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve
   Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
   Optional: Dust with powdered sugar or drizzle with a vanilla glaze.

Tips

• Use room temperature ingredients for best texture.

• Make sure not to overmix the batter to keep the cake tender.

• Store tightly covered at room temperature for up to 3 days, or refrigerate for up to a week.