Vanilla Buttermilk Pound Cake

Serving Size: This recipe yields 12 slices.
Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Freezing: Freeze for up to 3 months, wrapped tightly in plastic wrap and foil.
Variations:
Citrus Twist: Add the zest of 1 lemon or orange for a fresh citrus flavor.
Glaze: Top with a simple vanilla glaze or powdered sugar for an extra touch of sweetness.
Nuts: Add chopped walnuts or pecans for a bit of crunch.
FAQ:
Q: Can I use regular milk instead of buttermilk?
A: While buttermilk gives the cake a soft texture and tang, you can substitute it with whole milk mixed with a teaspoon of lemon juice or vinegar for a similar effect.

Q: How can I make this cake more flavorful?
A: Consider adding a tablespoon of almond extract alongside the vanilla extract for a deeper flavor profile.

Enjoy your Vanilla Buttermilk Pound Cake! Let me know how it turns out or if you’d like any other recipe!