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Vanilla Buttermilk Pound Cake

A classic Vanilla Buttermilk Pound Cake with a rich buttery flavor and a tender crumb, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter (softened to room temperature)
  • 2 cups granulated sugar
  • 4 large eggs (at room temperature)
  • 3 cups all-purpose flour (sifted)
  • 1 cup buttermilk (at room temperature)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5-7 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start with the flour mixture and end with it. Mix until just combined.
  6. Add the vanilla extract and fold it into the batter gently.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
  2. Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Tip: Ensure all ingredients are at room temperature for best results. Storing the cake wrapped tightly will keep it fresh for 2-3 days at room temperature.