Vanilla Buttermilk Pound Cake

INGREDIENTS:

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk, at room temperature
1 tablespoon lemon juice (optional, for added flavor)
1 teaspoon vanilla bean paste (optional, for extra vanilla flavor)

DIRECTIONS:

1. Prepare Your Pans

.  Preheat your oven to 325°F (163°C).
.  Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans. Alternatively, you can line the pans with parchment .  .  paper to ensure the cake doesn’t stick.

2. Combine Dry Ingredients

.  In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. Cream the Butter and Sugar

.  In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 4-5 minutes.
.  Scrape down the sides of the bowl to ensure all the butter and sugar are well combined.

4. Add Eggs and Vanilla

.  Add the eggs, one at a time, beating well after each addition. This helps incorporate air into the batter, giving the cake its light texture.
.  Add the vanilla extract (and vanilla bean paste, if using) and mix to combine.

5. Alternate Adding Dry Ingredients and Buttermilk

.  Reduce the mixer speed to low, and begin adding the dry ingredients in three parts, alternating with the buttermilk in two parts (start and end with the dry ingredients). Mix just until combined after each addition. Be careful not to overmix, as this can lead to a dense cake.
.  If using lemon juice, add it with the buttermilk for a hint of citrusy brightness.

6. Bake the Cake

.  Pour the batter into your prepared pan(s) and spread it out evenly.
.  For a bundt cake, bake for 60-70 minutes. For loaf pans, bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs.
.  If the cake is browning too quickly, you can loosely cover the top with aluminum foil to prevent burning.

7. Cool and Serve

.  Allow the cake to cool in the pan for about 10-15 minutes, then turn it out onto a wire rack to cool completely.
.  Once cooled, slice and serve. You can enjoy it plain, or top it with a dusting of powdered sugar, fresh berries, or whipped cream.