Description
Vanilla Buttermilk Pound Cake
This moist, flavorful vanilla buttermilk pound cake topped with a creamy glaze is the perfect dessert for any celebration!
Ingredients:
For the Cake:
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Cream Cheese Glaze:
4 ounces cream cheese, softened
1 cup powdered sugar, sifted
2-3 tablespoons milk (adjust for consistency)
1/2 teaspoon vanilla extract
Directions:
Preheat your oven to 325°F (160°C). Prepare bundt pan.
Sift the flour, baking powder, baking soda, and salt.
Cream butter and sugar, then add eggs and vanilla.
Add the dry ingredients and buttermilk alternately.
Bake for 70-80 minutes.
Once cooled, drizzle the glaze over the cake.
#ButtermilkMagic
Step-by-Step Guide
1. Prepare the Pan: Thoroughly grease and flour a 10-12 cup Bundt pan, ensuring every crevice is coated to prevent sticking. Preheat oven to 325°F (160°C).
2. Combine Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This aerates the flour for a lighter texture.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 4-5 minutes until the mixture is very pale, fluffy, and almost white.
4. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl. Mix in the vanilla extract.
5. Alternate Wet and Dry: With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix just until combined after each addition.
6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 70-80 minutes, or until a long skewer inserted into the center comes out clean.
7. Cool and Glaze: Let the cake cool in the pan on a wire rack for 25 minutes. Then, invert it onto the rack to cool completely. For the glaze, beat softened cream cheese until smooth, then gradually beat in powdered sugar, milk, and vanilla until a thick but pourable consistency is achieved. Drizzle over the cooled cake.
Serving Suggestions
This versatile cake pairs beautifully with fresh berries and a dollop of whipped cream. For a decadent twist, serve a warm slice with a scoop of vanilla bean ice cream. It also makes an elegant breakfast or brunch item alongside a cup of coffee or tea.
How-to Summary
Cream butter and sugar until ultra-light and fluffy. Alternate adding sifted dry ingredients and buttermilk to the batter. Bake low and slow in a well-greased Bundt pan. Finish with a simple, tangy cream cheese glaze after the cake is completely cool.
Frequently Asked Questions
Can I make buttermilk if I don’t have any?
Yes. Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then fill with whole milk to the 1-cup line. Stir and let sit for 5-10 minutes before using.
Why did my cake stick to the pan?
This is almost always due to insufficient pan preparation. Use a non-stick baking spray with flour, or meticulously grease with butter/shortening and dust with flour, getting into all the pan’s details.
Can I bake this in loaf pans?
Absolutely. Divide the batter between two greased 9×5-inch loaf pans. The baking time will be reduced to about 50-60 minutes. Always test for doneness with a skewer.
How should I store this pound cake?
Store the glazed cake, covered, at room temperature for up to 3 days. For longer storage, wrap unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw and glaze before serving.
My glaze is too runny/thick. How can I fix it?
If too runny, beat in more sifted powdered sugar a tablespoon at a time. If too thick to drizzle, add more milk just a teaspoon at a time until the desired consistency is reached.
Common Mistakes to Avoid
- Using Cold Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for proper emulsification and a smooth, even batter.
- Undermixing Butter and Sugar: Not creaming long enough results in a dense cake. The mixture should be visibly pale and fluffy.
- Overmixing After Adding Flour: Once the dry ingredients are added, mix only until just combined. Overmixing develops gluten, leading to a tough crumb.
- Opening the Oven Door Early: Resist opening the oven for at least the first 50 minutes of baking to prevent the cake from collapsing.
- Glazing a Warm Cake: The glaze will melt and slide right off. Patience is key—ensure the cake is completely cool.
Conclusion
This Vanilla Buttermilk Pound Cake is a timeless classic that balances rich flavor with a remarkably tender crumb. By following the detailed steps and avoiding common pitfalls, you can achieve bakery-quality results at home. Its simple elegance and delicious versatility make it a guaranteed crowd-pleaser for any occasion. #ButtermilkMagic