Vanilla Buttermilk Pound Cake
Moist, buttery, and rich, this Vanilla Buttermilk Pound Cake has a tender crumb and golden crust. Perfect for any occasion—simple, classic, and delicious!
Equipment
- 18-cup Tube Pan
- Stand Mixer or Electric Hand Mixer
Ingredients
- 4 cups Cake Flour
- 1/4 tsp Baking Soda
- 1/8 tsp Nutmeg
- 1/2 tsp Kosher Salt
- 1 cup Unsalted Butter, (room temperature)
- 1 cup Butter Flavored Shortening
- 3 cups Granulated Sugar
- 6 large Eggs, (room temperature)
- 1 tbsp Vanilla Extract
- 2 tsp Butter Vanilla Emulsion, (optional, but highly recommended)
- 1 1/2 cups Whole Fat Buttermilk, (room temperature)
Buttermilk Glaze
- 4 tbsp Unsalted Butter, (melted)
- 2 cups Powdered Sugar
- 3 tbsp Buttermilk
- 1 1/2 tsp Vanilla Extract
Instructions
- Preheat the oven to 325 degrees F. Spray a tube pan with with nonstick baking spray OR use a pastry brush to coat the pan in butter and add 2-3 tbsp of flour. Coat the entire pan in the flour and tap off any excess flour. Set aside.
- Start by mixing the dry ingredients - In a separate bowl, combine flour, baking soda, nutmeg, and kosher salt together in a bowl. Whisk together and set aside.
- Add butter, butter flavored shortening, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 7 minutes, scraping down the sides of the bowl midway through. Begin adding eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. Then add in the vanilla extract and butter vanilla emulsion. Scrape down the sides of the bowl again and continue to mix on low for an additional 15-20 seconds, until all ingredients are fully incorporated and the mixture looks fluffy.
- Add half of the flour mixture to the bowl, mix until just combined, about 15 seconds. Then pour in the buttermilk and continue to mix on low speed until combined, about 10 seconds. Add the remainder of the dry ingredients and mix until combined, about 20 seconds. Scrape down the sides of the bowl once more, ensuring to scrape all of the way down to the bottom of the bowl, making sure that all of the batter is mixed together.
- Pour batter to the prepared bundt pan. Bake for 1 hour and 30-40 minutes, until a skewer inserted into the center of the cake comes out clean or with just a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then turn over to cool completely on a wire rack.
- Once the cake has cooled, make the buttermilk glaze. Combine melted butter and powdered sugar and whisk together until thickened. Then pour in buttermilk and vanilla extract and mix until combined. Pour on top of the cake and serve.
Notes
- Use Room Temperature Ingredients – this include room temperature butter, eggs, and buttermilk should all be at room temp. This ensures the cake batter comes together smoothly without curdling/separating.
- Cream the Butter and Sugar Thoroughly – Beat until pale and fluffy (at least 5-7 minutes) to incorporate air, which helps with texture.
- Add Eggs One at a Time – This prevents curdling and ensures even emulsification for a smooth batter. Don't forget to scrape down the sides of the bowl!
- Don't Overmix the Batter – Overmixing develops too much gluten, making the cake dense instead of soft.
- Let It Cool in the Pan First – Let the cake rest 10-15 minutes before inverting to prevent breaking.
- For best results and flavor, make a day in advance! Pound cake tastes even better the next day when flavors have time to develop!
Nutrition
Calories: 535kcal, Carbohydrates: 68g, Protein: 6g, Fat: 27g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 2g, Cholesterol: 98mg, Sodium: 131mg, Potassium: 87mg, Fiber: 1g, Sugar: 48g, Vitamin A: 521IU, Vitamin C: 0.001mg, Calcium: 44mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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