Vanilla buttermilk poundcake

Here’s a classic Vanilla Buttermilk Pound Cake recipe—moist, buttery, and rich with vanilla flavor. Perfect for any occasion!

Vanilla Buttermilk Pound Cake

Ingredients:

• 1 cup (226g) unsalted butter, softened

• 2 ½ cups (500g) granulated sugar

• 4 large eggs, room temperature

• 3 cups (360g) all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (240ml) buttermilk, room temperature

• 1 tbsp pure vanilla extract (or vanilla bean paste for more depth)

Optional Glaze (for topping):

• 1 cup (120g) powdered sugar

• 2–3 tbsp milk or cream

• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan (or use baking spray with flour).

2. In a large bowl, cream the butter and sugar together using a hand or stand mixer on medium speed for 4–5 minutes, until light and fluffy.

3. Add eggs, one at a time, beating well after each addition.

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

5. Alternate adding dry ingredients and buttermilk to the butter mixture:

   • Start and end with the dry ingredients (⅓ dry → ½ buttermilk → ⅓ dry → ½ buttermilk → ⅓ dry).

   • Mix until just combined after each addition.

6. Stir in the vanilla extract.

7. Pour batter into the prepared pan and smooth the top.

8. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
   (Loaf pans may take slightly less time; bundt pans take longer.)

9. Cool in pan for 15–20 minutes, then turn out onto a wire rack to cool completely.

Optional Glaze:

Mix powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cake.