4. Alternate Dry & Wet Ingredients
- Whisk together 3 cups flour, ½ tsp baking powder, ½ tsp baking soda, and 1 tsp salt.
- Add flour mix in 3 parts, alternating with 1 cup buttermilk (start/end with flour).
5. Bake to Perfection
- Pour batter into prepared pan(s).
- Bake 60-75 mins (Bundt) or 50-60 mins (loaves) until a toothpick comes out clean.
- Cool 15 mins in pan, then invert onto a wire rack.
Pro Tips for Success
Room-temperature ingredients ensure even mixing.
Don’t overmix after adding flour (avoid a tough cake).
Check early – Ovens vary! Start testing at 50 mins.
Brush with syrup – For extra moisture, mix 2 tbsp warm water + 1 tbsp sugar, brush on warm cake.
5 Delicious Variations
- Lemon-Blueberry – Add 1 tbsp lemon zest + 1 cup blueberries (tossed in flour).
- Cinnamon Swirl – Layer ½ cup brown sugar + 1 tbsp cinnamon in batter before baking.
- Chocolate Marble – Swirl in ½ cup melted chocolate.
- Almond – Replace 1 tsp vanilla with almond extract; top with sliced almonds.
- Brown Butter Glaze – Drizzle with brown butter + powdered sugar.
Serving & Storage
- Serve: Warm with whipped cream, berries, or caramel sauce.
- Store: Wrapped at room temp for 3 days, or freeze for 3 months.
Final Thoughts
This vanilla buttermilk pound cake is a classic for a reason—simple, satisfying, and endlessly adaptable. Whether you enjoy it plain or dressed up, it’s sure to become a staple in your baking repertoire.
Which variation will you try first? Let us know in the comments! 
