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old-fashioned buttermilk pound cake - featured image

Old-Fashioned Buttermilk Pound Cake with Vanilla Bean Glaze

  • Author: SALY
  • Total Time: 1 hour 90 minutes
  • Yield: 10 servings 1x

Description

A moist, tender, and nostalgic old-fashioned buttermilk pound cake topped with a soft, chewy vanilla bean glaze. This simple, pantry-friendly recipe yields a dense yet light crumb that stays fresh for days.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, room temperature
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups (240g) confectioners’ sugar, sifted
  • 3–4 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste (or seeds from half a vanilla bean)
  • pinch of salt

Instructions

  1. Preheat oven to 325°F (165°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and line the bottom with parchment paper.
  2. In a stand mixer fitted with the paddle attachment, beat the room-temperature butter and sugar on medium-high speed for 5-7 minutes until pale, fluffy, and almost white.
  3. Reduce speed to medium. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Start and end with the dry ingredients. Mix just until combined; do not overmix.
  6. Pour batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes. If the top browns too quickly, tent loosely with aluminum foil after 50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs.
  7. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  8. While the cake cools, whisk sifted confectioners’ sugar, vanilla bean paste, pinch of salt, and 3 tablespoons of heavy cream. Add more cream one teaspoon at a time until a thick but pourable consistency is reached.
  9. Place the cooled cake on a wire rack over a baking sheet. Pour the glaze over the top, letting it cascade down the sides. Let set for 15 minutes before slicing.

Notes

Room temperature ingredients are crucial for proper creaming and texture. Do not overmix the batter to avoid a tough cake. For a flatter top, bake at 350°F. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 32
  • Sodium: 350
  • Fat: 16
  • Saturated Fat: 10
  • Carbohydrates: 52
  • Fiber: 1
  • Protein: 5

Keywords: buttermilk pound cake, vanilla bean glaze, old-fashioned cake, homestyle baking, moist pound cake, easy dessert, holiday breakfast

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Find it online: https://cookiqa.com/old-fashioned-buttermilk-pound-cake-easy-homestyle-recipe/