Have you ever been in the mood for a sweet treat that is both comforting and indulgent? Well, stop looking! We give you the best recipe for a Vanilla Buttermilk Pound Cake that will make your mouth water and your taste buds want more. But before we get to the recipe, let’s learn a little bit about the history of this classic dish.
Traditional Pound Cake
Pound cake has a long and interesting history that goes all the way back to Europe in the 18th century. At first, it was called “pound cake” because its simple recipe called for a pound each of flour, butter, sugar, and eggs. This simple method made it easy for anyone to remember and make, so it quickly became a family favorite.
The Evolution of Pound Cake
Over time, the recipe for pound cake has changed to include new flavors, variations, and ways to make it. One of these is the Vanilla Buttermilk Pound Cake, which combines the traditional pound cake with the rich, tangy taste of buttermilk and the sweet, fragrant taste of vanilla.
Why Vanilla Buttermilk Pound Cake?
The Perfect Combination
The flavors and textures in Vanilla Buttermilk Pound Cake are just right. The vanilla gives the cake a little sweetness and warmth, and the buttermilk gives it a little tang and makes the crumb soft and moist. Together, they make a dessert that is just too good to pass up.
Ingredients You’ll need Vanilla Buttermilk Pound Cake
The Essentials :
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
Optional Add-Ins :
- 1/2 cup chopped nuts
- 1 cup fresh or frozen berries
- 1/2 cup chocolate chips
Ingredient Swaps :
- Whole wheat flour for a healthier option
- Almond or coconut flour for gluten-free needs
- Dairy-free butter or coconut oil for a vegan alternative
Recipe with Steps
Ingredient Preparation :
Set your oven to 325ยฐF (165ยฐC) and grease a 9×5-inch loaf pan.
The flour, baking powder, and salt should be combined in a medium bowl. Set aside.
Making the Cake :
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the vanilla extract after mixing.
Alternate adding the flour mixture and the buttermilk to the butter mixture. Mix until just combined.
If using any optional add-ins, fold them gently into the batter.
Pour the batter into the loaf pan that has been prepared, and use a spatula to smooth the top.
Testing for Doneness
Bake for 60โ75 minutes, or until a toothpick inserted into the middle of the cake comes out clean or with a few moist crumbs.
Before moving the cake to a wire rack to finish cooling, let it cool for 15 minutes in the pan.
Advice and Hints
Measurement of Ingredients
- For accurate measurements, use a kitchen scale.
- For precise results, pour the flour into the measuring cup and level it off with a knife.
Grease the Pan
- Use butter, shortening, or non-stick cooking spray for best results.
- Coat the pan evenly, paying special attention to the corners and cracks.
Cooling and Storing
- Before cutting, let the cake cool completely to avoid it crumbling.
- The cake can be kept at room temperature for up to 3 days in an airtight container or tightly wrapped in plastic wrap.
Serving Suggestions
With Fruit in Season
For a refreshing contrast, top your slice of Vanilla Buttermilk Pound Cake with fresh berries or a fruit compote.
With Whipped Cream
A dollop of whipped cream gives this rich dessert a light, airy touch.
Warm or Cold?
You can enjoy your Vanilla Buttermilk Pound Cake slightly warm or right out of the fridge for a different experience each time.
Vanilla Buttermilk Pound Cake Health Advantages
Vanilla’s Nutrients
Vanilla contains antioxidants, which can help protect your body from free radicals and oxidative stress.
The Advantages of Buttermilk
Buttermilk is a good source of probiotics, which are good for gut health and digestion as a whole.
The Value of Moderation
As with any dessert, Vanilla Buttermilk Pound Cake should be eaten in moderation to keep a healthy diet.
You can also check those desserts and treat recipes :
- EASY HOMEMADE CARROT CAKE
- PEACH COBBLER: A CLASSIC SOUTHERN DESSERT
- HOW TO MAKE THE BEST COCONUT CREAM PIE AT HOME
Vanilla Buttermilk Pound Cake
A pound cake that is dense, moist, and soft, with warm flavors of vanilla and nutmeg. This is a simple cake that can be turned into a beautiful centerpiece.
- Total Time: 2 hrs
- Yield: 16 slices 1x
Ingredients
Cake :
- 375 g all-purpose flour (3 cups)
- 600 g sugar (3 cups)
- 1 teaspoon baking powder
- 1 teaspoon fine-grain salt
- ยฝ teaspoon nutmeg freshly grated if possible
- 171 g butter at room temperature (1ยฝ sticks)
- 155 g oil neutral flavored, like canola (ยพ cup/6 fl oz)
- 5 eggs large size
- 1 tablespoon vanilla extract
- 244 g buttermilk (1 cup)
Vanilla Syrup :
- 400ย gย sugarย (2 cups)
- 480ย gย waterย (2 cups)
- 1ย tablespoonย vanilla extract
Vanilla Icing :
- 115ย gย powdered sugarย (1 cup)
- 2–4ย tablespoonsย heavy creamย or water
- ยฝย teaspoonย vanilla extract
Instructions
Prepare
Set an oven rack near the bottom of the oven and, if you have one, put a baking stone on top. Set the oven to 350ยฐF (177ยฐC or gas mark 4) to get it ready.
Prepare the bundt pan by spraying it with baking spray or greasing it with a pastry brush and then dusting it with flour.
Get the cake batter ready.
Put the flour, sugar, baking powder, salt, and nutmeg in a large bowl or the bowl of a stand mixer with a beater attachment. Mix on low until everything is combined.
Add the butter, which should be soft and at room temperature, to the flour mixture and mix on medium-low until you can’t see any butter pieces. It should feel like sand.
In a medium bowl or measuring cup with a spout, combine the oil, eggs, vanilla extract, and buttermilk. Mix to blend.
Mix well as you add a third of the egg mixture to the flour mixture. Then add another third, mix well, and add the rest. Mix the batter for 30 to 60 seconds on medium speed to build its structure.
Pour the batter into the pan that has been set up. Tap the pan a few times on the counter to even it out and get rid of any big air bubbles.
Bake
It will take a while to bake the cake. You can start checking on it after about an hour, but it will probably be done in an hour and 15 minutes to an hour and 25 minutes. The top of the cake shouldn’t move around or shake, and it shouldn’t be very sticky. When you lightly touch it with your finger, it should spring back, and the temperature on the inside should be 205ยฐF (96ยฐC).
Let the cake cool in the pan for about 10 minutes, and then turn it upside down by putting an upside-down cooling rack on top of the pan and turning both of them over at the same time. Carefully lift and remove the pan from the cake.
Vanilla Syrup
While the cake is cooling, heat the sugar and water together in a small saucepan until the sugar dissolves. After a few minutes, add the vanilla and stir.
Use a pastry brush to spread the syrup all over the warm cake, trying to get it into all the cracks if your bundt cake is very decorated.
Vanilla Icing
To make the icing, just whisk the powdered sugar until there are no lumps and add about half of the liquid (all of the vanilla extract plus some of the heavy cream or water).
Mix it all together and see how it looks. Add more liquid if it is too thick. You can add more powdered sugar if it looks too thin.
Spread the frosting on the cake. If you want the icing to look thick, you should do this when the cake is completely cool. If you want the icing to look more see-through, you can do this when the cake is still a little warm.
Store
This cake will keep well for about a week at room temperature.
To freeze, cut the bread into slices, wrap each one separately, and then put them in a container that keeps air out.
Notes
Measurement of Ingredients :
- For accurate measurements, use a kitchen scale.
- For precise results, pour the flour into the measuring cup and level it off with a knife.
Grease the Pan
- Use butter, shortening, or non-stick cooking spray for best results.
- Coat the pan evenly, paying special attention to the corners and cracks.
COOLING AND STORING
- Before cutting, let the cake cool completely to avoid it crumbling.
- The cake can be kept at room temperature for up to 3 days in an airtight container or tightly wrapped in plastic wrap.
- Prep Time: 40 mins
- Cook Time: 1 hr 20 mins
- Category: DESSERT
- Cuisine: American
Nutrition
- Serving Size: 176g
- Calories: 559 kcal
- Sugar: 71g
- Sodium: 287mg
- Fat: 21g
- Saturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 89g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 78mg
Keywords: Vanilla Buttermilk Pound Cake,Pound Cake,American Pound Cake
Question You may ask :
Can I make this cake ahead of time?
Yes, you can make the cake a day or two ahead of time and store it tightly wrapped at room temperature.
Can I freeze Vanilla Buttermilk Pound Cake?
Absolutely! The cake can be frozen for up to 3 months if it is tightly wrapped in plastic wrap and aluminum foil after cooling. Thaw it overnight at room temperature before serving.
Can I use a different pan size?
You can use a bundt pan or two 8×4-inch loaf pans, but the baking time will need to be changed.
What can I use in place of buttermilk?
A buttermilk substitute can be made by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for a few minutes.
How can I make this cake without dairy?
Use dairy-free milk mixed with 1 tablespoon of lemon juice or vinegar in place of the buttermilk, and use a dairy-free butter substitute.
Recipe Resources: Limoncello Kitchen – Triceโs Tasty Eats
Hi there, I’m Chef Lisa, a culinary enthusiast with a passion for creating delicious dishes that bring people together. With years of experience in the kitchen, I’ve honed my skills and developed a unique style that blends classic techniques with modern flavors. Whether I’m experimenting with new ingredients or putting a twist on a traditional recipe, my goal is always to create something that is both delicious and memorable. I’m excited to share my love of cooking with you and can’t wait to see what we’ll create together!
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