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Buttermilk Vanilla Pound Cake

This rich buttery cake is a classic summer staple that pairs perfectly with seasonal fruit.

As a pastry chef sometimes I take the basics for granted. I’ve worked in kitchens that are always looking to reinvent the wheel with crazy techniques and unexpected flavors. With all that innovation the classics can get pushed to the wayside. Recently I’ve been revisiting baking basics with a new found appreciate for simple and delicious recipes. I’m really enjoying focusing on a few high quality ingredients and just letting the flavors shine. This pound cake has been a favorite of mine lately. Sturdy enough to slice and grill or cube and dip in chocolate fondue, but still incredibly moist. It mixes together in minutes and bakes in about an hour. A great base for strawberry shortcake, top this cake with macerated berries and a dollop of whipped cream. Wanna your dessert to be totally extra? Sure you do! Throw slices of this cake on the grill with halved peaches and apricots, then top everything with a drizzle of honey, pinch of Maldon salt, and serve with a really good quality vanilla ice cream. The main flavors in this cake are butter and eggs so definitely don’t scrimp on the good stuff. Have fun and remember when in doubt, eat dessert first.

Yield: 1 loaf, approximately 7 slices


  • 12 Tbsp unsalted butter, softened
  • 1 1/3 Cup granulated sugar
  • 4 eggs, at room temperature
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 2 Cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 Cup buttermilk


  1. Preheat oven to 325F. Spray a 8 1/2″ x 4 1/2″ x 2 3/4″ loaf pan with pan release spray and line with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment cream butter and sugar until fluffy. Scrape the sides of the bowl and paddle.
  3. Add eggs one at a time and mix until fully incorporated.
  4. Add vanilla and zest and mix until fully incorporated.
  5. In a separate bowl whisk together flour, salt, and soda. Add half of the dry mixture to the butter and egg mixture and mix on low until incorporated. Scrape sides and bottom of bowl.
  6. Add buttermilk to batter and mix until combined.
  7. Add remaining dry mixture and mix on low until fully incorporated.
  8. Remove bowl from mixer and scrape well.
  9. Pour batter into prepared pan and smooth to level.
  10. Bake for 65-80 minutes or until the center is baked through and the cake is golden brown.
  11. Remove from oven and let cool for 15 minutes in the pan. Carefully remove cake from pan and cool completely on a cooling rack.
  12. Cut and serve.
  13. Wrap uneaten cake and store at room temperature for up to 4 days.
  14. Cake can also be wrapped well and frozen for up to 3 months.
  15. Enjoy!

Creamed butter and sugar.
Parchment lined pan.
Batter will fill 7/8 of the pan.
Finished crumb.
Cake with raspberry sauce and whipped cream.
Grilled cake with grilled stone fruit and ice cream.


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