Classic Vanilla Buttermilk Pound Cake: A Timeless, Moist Delight

Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a Bundt pan. Set aside.
Cream the Butter and Sugar:

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
Add the Eggs and Vanilla:

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix the Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternate Adding Dry Ingredients and Buttermilk:

Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Bake the Cake:

Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
Cool the Cake:

Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Make the Glaze (Optional):

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake if desired.
Serve:

Slice the cake into thick, even slices and serve. Enjoy with a cup of tea, coffee, or on its own as a comforting treat.
Serving and Storage Tips