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One of the foundational ingredients in this recipe is unsalted butter. Using unsalted butter is essential in baking as it allows for better control over the flavor of the cake. Salt can vary in intensity depending on the brand and the type, and using unsalted butter ensures that you can add the precise amount of salt needed for your recipe. Unsalted butter also tends to be fresher, which is critical when you want the best possible flavor in your baked goods. When creamed with sugar, unsalted butter contributes to the cake's rich flavor and creates a light, airy texture that is characteristic of a well-made pound cake.

Vanilla Buttermilk Pound Cake

Indulge in the rich flavors of Heavenly Vanilla Buttermilk Pound Cake! This classic dessert is incredibly moist and features a delightful blend of vanilla and a hint of tang from buttermilk. Perfect for any occasion, it embodies comfort and celebration. Whether enjoyed plain or dressed up with a glaze, it's sure to be a hit at family gatherings or tea parties. Bake this timeless treat and create lasting memories! #PoundCake #Baking #DessertLovers #VanillaCake #FamilyRecipes #Sweets #HomemadeGoodness
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Ingredients
  

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

1 tablespoon pure vanilla extract

3 cups all-purpose flour, sifted

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk, at room temperature

Zest of 1 lemon (optional for a citrus twist)

Instructions
 

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan.

    In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 5 minutes.

      Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

        In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt.

          Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix.

            If using, fold in the lemon zest for an added hint of freshness.

              Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula.

                Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean.

                  Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

                    Serve slices of cake plain or dusted with powdered sugar, or drizzle with a simple glaze for an extra treat.

                      Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12 slices