This Vanilla Buttermilk Pound Cake is a classic and incredibly moist cake with a tender crumb and a rich vanilla flavor enhanced by the tanginess of buttermilk. The buttermilk not only contributes to the cake’s moistness but also gives it a slightly delicate texture. This pound cake is substantial yet soft, making it perfect for any occasion. The addition of a smooth and sweet vanilla glaze poured over the top adds an extra layer of flavor and a beautiful, glossy finish. The glaze seeps slightly into the cake, further enhancing its moistness and sweetness. This cake is delicious on its own, sliced and enjoyed with a cup of tea or coffee, or it can be served with fresh fruit or a dollop of whipped cream for a more elaborate dessert. Its simplicity and delicious flavor make it a timeless favorite.
Ingredients:
For the Vanilla Buttermilk Pound Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Vanilla Glaze:
- 2 cups powdered sugar
- 1/4 cup milk (or a little more, to reach desired consistency)
- 1 teaspoon vanilla extract
Equipment:
- Mixing bowls
- Electric mixer or whisk
- 10-inch round tube pan or a 9×13 inch baking pan, greased and floured or lined with parchment paper
- Wire rack
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour your chosen baking pan or line it with parchment paper. For a tube pan, ensure you grease and flour it well to prevent sticking.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk until light and fluffy. This step is crucial for incorporating air into the batter, which contributes to the cake’s tender texture.
- Beat in Eggs: Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
- Add Vanilla: Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can develop the gluten and make the cake tough.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased and floured baking pan.
- Bake the Cake: Bake in the preheated oven for 60-75 minutes for a tube pan, or 45-55 minutes for a 9×13 inch pan, or until a toothpick inserted into the center comes out clean and the top of the cake is golden brown. The baking time will vary depending on your oven and the pan used.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. If using a tube pan, ensure it is fully cooled before removing it from the pan.
- Make the Vanilla Glaze: While the cake is cooling, prepare the vanilla glaze. In a medium bowl, whisk together the powdered sugar, milk (start with 1/4 cup and add more gradually until you reach a smooth, pourable consistency), and vanilla extract until smooth and lump-free. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.
- Glaze the Cake: Once the cake is completely cooled, place it on a serving plate or leave it on the wire rack with parchment paper underneath to catch any drips. Pour the vanilla glaze evenly over the top of the cake, allowing it to drip down the sides.
- Set and Serve: Let the glaze set for a few minutes before slicing and serving.
Enjoy this delicious and moist Vanilla Buttermilk Pound Cake with Vanilla Glaze!