Buttermilk Poundcake Recipe | Vanilla Buttermilk Poundcake (Old Fashioned)

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess and protein.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Get 3 sticks of softened butter at room temperature.

Add 3 cups of granulated sugar to the butter.

Beat on high speed for about 5 to 10 minutes until lighter in color.

Crack in 6 room temperature eggs one at a time, mixing on low speed until no yellow yolk is visible before adding the next egg.

Scrape down the bowl after mixing in the eggs.

Measure out whole fat buttermilk and prepare to mix with flour.

Use a sifter to sift together the White Lily all-purpose flour, salt, and baking powder into a container.

Add two scoops of the flour mixture to the butter and sugar, then add buttermilk, alternating and starting and ending with flour.

Mix on low speed until just combined, being careful not to overmix to avoid gluten strands.

Stop the mixer and mix by hand with a spatula until the batter is velvety smooth and thick.

Pour the batter into a removable bottom pound cake pan, smoothing it out evenly and tapping to remove air bubbles.

Preheat the oven to 325°F (163°C) and bake for 1 hour and 30 minutes, checking at 1 hour and 10 minutes for doneness.

Let the cake cool for at least 10 minutes before removing it from the pan.

While the cake cools, prepare the vanilla glaze with 3 tablespoons of whole milk, vanilla extract, and melted butter, then mix in powdered sugar until smooth.

Pour the glaze over the cooled cake, pushing it to the edges to create drips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens