Name: Vanilla Buttermilk Pound Cake – Moist, Buttery & Perfectly Fluffy Classic Pound Cake
Ingredients: 3 cups all-purpose flour; 2 cups granulated sugar; 1 cup unsalted butter, softened; 1 cup buttermilk (room temperature); 5 large eggs (room temperature); 2 teaspoons pure vanilla extract; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; Optional: 1 teaspoon vanilla bean paste for extra vanilla richness; 1 cup powdered sugar; 2–3 tablespoons milk or heavy cream; 1 teaspoon vanilla extract; Pinch of salt

Ingredients

Scale

For the Cake:

3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup buttermilk (room temperature)
5 large eggs (room temperature)
2 teaspoons pure vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Optional: 1 teaspoon vanilla bean paste for extra vanilla richness

For the Optional Vanilla Glaze:

1 cup powdered sugar
2–3 tablespoons milk or heavy cream
1 teaspoon vanilla extract
Pinch of salt

Instructions

Step 1:

Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or two loaf pans. Ensure every corner is covered to prevent sticking.

Step 2:

In a large mixing bowl, cream butter and sugar together for 3–5 minutes until light, fluffy, and pale. This step builds structure and air into the cake.

Step 3:

Add eggs one at a time, beating well after each addition. Stir in vanilla extract (and vanilla bean paste if using).

Step 4:

In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the butter mixture.

Step 5:

Pour in half the buttermilk, mixing gently. Add remaining dry ingredients, then remaining buttermilk. Mix just until combined—overmixing creates a dense texture.

Step 6:

Pour the batter into the prepared pan(s). Smooth the top and tap the pan gently on the counter to remove air bubbles.

Step 7:

Bake for 60–75 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven early; it can cause the cake to sink.

Step 8:

Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.

Step 9 (Optional Glaze):

Whisk powdered sugar, milk, vanilla, and salt. Drizzle over the cooled cake for a sweet, glossy finish.

Notes

Make sure your ingredients—especially butter, buttermilk, and eggs—are at room temperature. This ensures a smooth batter that bakes evenly and creates the softest crumb.