Vanilla Buttermilk Pound Cake is a timeless classic, known for its rich, buttery flavor and moist texture. This cake is perfect for serving at family gatherings, as a dessert for special occasions, or just as a sweet indulgence with your afternoon tea or coffee. Its dense and rich flavor comes from the unique combination of buttermilk and vanilla, making it a treat everyone will love.

In this blog post, we’ll guide you through making the perfect Vanilla Buttermilk Pound Cake, along with variations for keto and low-carb diets. As always, we’ll include tips, baking notes, and answers to frequently asked questions, ensuring your cake comes out flawless.

Ingredients

For the Pound Cake:

• 12 tablespoons butter, softened (plus 2 tablespoons for greasing the pan)
• 1 cup sugar
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups all-purpose flour (plus 1 tablespoon for flouring the pan)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Instructions for Making Vanilla Buttermilk Pound Cake

Step 1: Prepping the Oven and Pan

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Pan: Grease a 9×5-inch loaf pan with 2 tablespoons of softened butter. Dust the pan with 1 tablespoon of all-purpose flour, ensuring all sides are coated to prevent sticking.

Step 2: Making the Cake Batter

1. Cream the Butter and Sugar: In a large mixing bowl, cream together 12 tablespoons of butter and 1 cup of sugar using an electric mixer on medium speed. Beat for 3-5 minutes until the mixture is light and fluffy.
2. Add Eggs: Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated.
3. Mix in the Vanilla: Add 1 teaspoon of vanilla extract to the batter and mix well.
4. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt.
5. Add Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin with the flour mixture, then add half of the buttermilk, followed by more flour, and end with the remaining buttermilk. Mix until just combined.

Step 3: Baking the Cake

1. Pour the Batter: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
2. Bake: Place the cake in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Cooking Notes

• Room Temperature Ingredients: For best results, make sure the butter, eggs, and buttermilk are at room temperature. This ensures a smoother batter and a better rise during baking.
• Don’t Overmix: When adding the dry ingredients and buttermilk, be careful not to overmix. Overmixing can lead to a dense cake with a tough texture.
• Storage: The cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap the cake in plastic wrap and store it in the refrigerator for up to a week.

Variations

Keto Vanilla Buttermilk Pound Cake

If you’re on a keto diet, you can still enjoy this delicious pound cake with a few simple substitutions.

Ingredients:

• 12 tablespoons unsalted butter, softened
• ¾ cup erythritol (instead of sugar)
• 1 cup unsweetened almond milk with 1 tablespoon vinegar (as a buttermilk substitute)
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups almond flour (instead of all-purpose flour)
• 1 ½ teaspoons baking powder
• ¼ teaspoon xanthan gum (optional, to improve texture)
• ½ teaspoon salt

Instructions:

1. Prepare a Keto-Friendly Buttermilk: Mix 1 cup of unsweetened almond milk with 1 tablespoon of vinegar. Let it sit for 5 minutes before using.
2. Follow the Same Process: Follow the same instructions for creaming the butter and sweetener, adding eggs, and alternating dry ingredients with the buttermilk.
3. Bake: The keto version may take slightly longer to bake, around 60-70 minutes, so keep an eye on it.

Low-Carb Version

For those looking to reduce carbs but not necessarily go fully keto, this version is perfect.

Ingredients:

• 12 tablespoons butter, softened
• ¾ cup coconut sugar (instead of white sugar)
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• 1 cup almond flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Instructions:

1. Use Half Almond Flour: Replace 1 cup of all-purpose flour with almond flour. This will reduce carbs but still maintain a light texture.
2. Use Coconut Sugar: Coconut sugar has a lower glycemic index than white sugar, making it a great alternative for a lower-carb option.

Frequently Asked Questions (FAQs)

1. Can I make this pound cake ahead of time?

Yes, you can! The Vanilla Buttermilk Pound Cake stays fresh at room temperature for up to 3 days or in the refrigerator for a week. You can also freeze the cake for up to 3 months. Just make sure it’s wrapped tightly in plastic wrap and stored in an airtight container.

2. What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice into 1 cup of milk or unsweetened almond milk. Let the mixture sit for about 5 minutes, and it’s ready to use.

3. Why is my pound cake dry?

Overbaking is the most common reason for a dry pound cake. Make sure to check the cake with a toothpick at the 50-minute mark. If it comes out clean, the cake is done. Overmixing the batter can also result in a dense, dry cake, so mix the ingredients just until combined.

4. Can I use this recipe to make cupcakes or a layered cake?

Yes! This recipe works well for cupcakes or a layered cake. For cupcakes, reduce the baking time to about 20-25 minutes. For a layered cake, divide the batter into two or three greased and floured round cake pans and bake for 25-30 minutes.

5. How can I make this cake more moist?

To make your pound cake even more moist, try adding a tablespoon of sour cream or Greek yogurt to the batter. This will give the cake extra moisture without altering the flavor.

6. Can I add flavors to this pound cake?

Absolutely! You can add lemon or orange zest for a citrus twist, or mix in chocolate chips, dried fruit, or nuts to the batter for added texture and flavor.

There’s nothing quite like the buttery richness of a Vanilla Buttermilk Pound Cake. It’s simple to make, versatile, and sure to please anyone lucky enough to get a slice. Whether you stick with the classic recipe or try one of the keto or low-carb variations, this cake is a perfect treat for any occasion.

Now that you’ve got all the tips, tricks, and FAQs, you’re ready to bake the perfect pound cake. Happy baking