This decadent homemade vanilla buttermilk pound cake recipe is anything but boring and will instantly become a family favorite. This cake can be made from start to finish in a quick hour and a half! Step-by-step instructions on how to make the best pound cake ever.
How to Keep a Bundt Cake From Sticking to the Pan
The intricate curves and lines of a bundt cake pan can make cake removal difficult if the pan is not properly prepped for easy pound cake removal, first grease the pan with cooking spray or melted butter.
Make sure that every crevice is coated, then add half of a cup of flour and coat the grease layer with flour. Lightly tap the bundt pan against the counter a few times to loosen excess flour and pour it out.
Add the batter to the pan and bake the poundcake according to the recipe instructions. When the cake is fully baked, it will pull away from the edges of the pan.
Allow the pound cake to cool in the bundt pan for ten minutes. Invert the bundt pan onto a cooling rack and let the poundcake release naturally.
Can Milk Be Substituted for Buttermilk in This Recipe?
Plain milk cannot be used as a 1:1 substitute in buttermilk baking recipes.
To create a buttermilk substitute using milk, add one teaspoon of lemon juice to one cup of milk. Let it sit for five minutes.
Use this as a substitution for buttermilk in this vanilla buttermilk pound cake recipe.
Variations to This Recipe
- Add 1 teaspoon of lemon extract to give this poundcake a bright lemony flavor!
- Combine 1/3 cup of cocoa powder in the flour mixture to make a chocolate-vanilla pound cake.
- Make a simple powdered sugar icing to glaze the poundcake
Tips for Storing a Buttermilk Pound Cake
Any leftover buttermilk pound cake can be stored at room temperature in an air-tight container for up to three days.
To freeze a pound cake, allow it to cool completely after baking and wrap it in plastic wrap. After the cake has been covered in plastic wrap, add two layers of tin foil. The pound cake can be stored in the freezer for up to a month.
- 3 cups all purpose flour, sifted
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, 2 sticks
- 3 cups sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- Preheat oven to 325 degrees. Grease and flour a 10” bundt pan. Tap the pan lightly against the countertop to loosen excess flour and pour it out.
- Measure three-level and unpacked cups of flour. In a medium mixing bowl, whisk to combine the flour, baking soda, and salt.
- In a stand mixer, cream the butter and sugar. Gradually add the eggs and vanilla extract. Beat on medium/high speed for four minutes more.
- Alternate adding a cup of the flour mixture and the buttermilk to the egg mixture. Continue alternating the additions until fully incorporated.
- Carefully pour the cake batter into the prepared bundt pan. Use a rubber spatula to gently smooth the surface.
- Bake in the preheated oven on the center rack. Do not open the oven door until the cake has baked for the full hour. The cake is done when it begins to pull away from the edges of the bundt pan.
- Let the cake cool in the pan for 10 minutes before inverting it on a wire cooling rack. If the cake doesn’t immediately release from the pan, lightly tap along the bottom and sides of the pan.
- Serve the cake immediately or store it in an airtight container at room temperature for up to three days.