This old fashioned vanilla buttermilk pound cake comes out rich, moist, and buttery with a tender crumb and a smooth vanilla glaze on top. The recipe starts with room temperature butter and sugar beaten until light and pale, then six room temperature eggs are added one at a time for a proper emulsion. White Lily all purpose flour, salt, baking powder, and whole fat buttermilk are mixed in carefully on low speed to keep the batter soft and avoid tough gluten strands.
The cake is baked in a pound cake pan at 325 degrees for about 1 hour and 30 minutes, then cooled before the vanilla glaze is poured over the top. The glaze uses powdered sugar, milk, butter, and vanilla extract for a simple finish that sets beautifully on the cake. The result is a classic Southern buttermilk pound cake with a golden crust, moist center, and plenty of homemade flavor.
Perfect for anyone searching for a Southern pound cake recipe, vanilla buttermilk pound cake, old fashioned pound cake, homemade dessert recipe, or made from scratch cake tutorial. It is a great choice for family gatherings, holiday baking, Sunday dessert, or anyone who loves classic pound cake recipes with a buttery vanilla glaze.
