Description
A classic, moist Vanilla Buttermilk Pound Cake with a perfectly tender crumb and characteristic crack on top. This versatile cake can be made ahead and serves as an excellent base for variations.
Ingredients
Scale
- 3 cups all-purpose flour, spooned and leveled
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube pan or bundt pan.
- Cream butter and sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix dry ingredients in a separate bowl.
- Alternate adding flour mixture and buttermilk to butter mixture, beginning and ending with flour.
- Stir in vanilla extract.
- Pour batter into prepared pan.
- Bake for 1 hour to 1 hour 15 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then remove and cool completely on wire rack.
Notes
- Allow ingredients to come to room temperature before mixing.
- Use the spoon-and-level method for measuring flour to prevent a dry cake.
- The characteristic crack on top is desirable and traditional.
- Can be made 1-2 days ahead and stored at room temperature.
- For variations, add lemon juice and zest, fresh blueberries, or almond extract.
- Can be made dairy-free using plant-based butter and alternative milk with lemon juice.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: vanilla pound cake, buttermilk pound cake, classic cake, homemade pound cake, traditional pound cake
