Description
A decadent and moist pound cake enriched with the flavors of buttermilk and vanilla, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure an easy release.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition to ensure full incorporation.
- Sift together the flour, baking soda, and salt in another bowl to combine thoroughly.
- Add the dry ingredients to the creamed mixture, alternately with the buttermilk, starting and ending with the flour mixture. Mix until just combined. Be careful not to over-mix!
- Stir in the vanilla extract, ensuring it’s evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes.
- Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
Notes
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Moist Buttermilk Pound Cake