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Pound cake is a beloved classic that has graced dessert tables for generations. Known for its rich, buttery flavor and dense, moist texture, this cake is a favorite among bakers and dessert enthusiasts alike. The simplicity of a traditional pound cake—named for its original recipe that included a pound each of flour, butter, sugar, and eggs—makes it both approachable and versatile. It can be enjoyed on its own, paired with fresh fruits and whipped cream, or dressed up with glazes and frostings for special occasions.

Vanilla Buttermilk Pound Cake

Indulge in the rich, buttery goodness of Heavenly Vanilla Buttermilk Pound Cake. This classic dessert, enhanced with buttermilk for extra moisture and a hint of tang, is perfect for any occasion. Enjoy it plain, dusted with powdered sugar, or paired with fresh fruits and cream. Ideal for coffee breaks or festive gatherings, this cake brings warmth and comfort to every slice. Ready to bake? #PoundCake #Baking #Dessert #Buttermilk #Vanilla #CakeRecipes #HomemadeGoodness
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

1 tablespoon pure vanilla extract

1 cup buttermilk, at room temperature

Zest of 1 lemon (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.

    Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 4-5 minutes).

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and lemon zest (if using).

          Alternate Mixing: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined and smooth; do not overmix.

            Pour into Pan: Scrape the batter into the prepared pan, smoothing the top with a spatula.

              Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                Cool: Once baked, remove from the oven and allow the pound cake to cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack to cool completely.

                  Serve: Slice and serve plain or with a dusting of powdered sugar or a drizzle of frosting. Enjoy!

                    Prep Time: 20 min | Total Time: 1 hr 30 min | Servings: 12 slices