vanilla buttermilk pound cakes


This is my favorite pound cake recipe because of its versatility and consistency. I adapted the original recipe by cutting back on the sugar level and adding fresh citrus zest, which turns the fragrant batter into a bowl of sunshine. I’ve used lemon and orange zest previously, and opted for tangerine this time. A simple glaze of powdered sugar and tangerine juice pushed these cakes over the top.

A confession: Posting this recipe also gives me the chance to share a story about my darling cat, Sophie. He (yes, Sophie is male – that’s another story!) loves butter and eggs, which can be quite problematic when it comes to baked goods. The last time I made these pound cakes, I carefully wrapped one and left it on the counter to deliver to a friend. I left the kitchen for a few minutes, and returned to find him standing over one of the pound cakes, munching away! He had dragged it off of the counter, chewed through both layers of plastic wrap, and devoured a quarter of it. These cakes are certainly “cat-approved”!

Vanilla Buttermilk Pound Cakes
Adapted from Cooking Light
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 3/4 cups sugar
1 tsp vanilla extract
1 Tbsp grated tangerine zest
3 large eggs
1 1/3 cups low-fat buttermilk

1/2 cup powdered sugar
1 Tbsp fresh tangerine juice

Preheat oven to 350°F and spray 5 (5 3/4″ x 3 3/4″) loaf pans with nonstick spray.

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in vanilla and citrus zest. Add eggs one at a time, beating well after each one. Reduce speed to low and add half of flour mixture, beating just to combine. Add buttermilk, then finish with remaining flour mixture.

Divide batter evenly between loaf pans (about 1 cup plus 2 tablespoons per pan) and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans on a wire rack for 10 minutes. Remove bread from pans, and cool completely.

To prepare glaze, whisk together powdered sugar and orange juice in a small bowl. Drizzle glaze over cooled bread.

If baking two larger loaves, divide batter evenly between 2 (8″ x 4″) loaf pans coated with cooking spray and bake for 1 hour.

Yield – 5 loaves, 6 servings per loaf (serving size: 1 slice)
Calories – 150
Carbs – 24

If baking 2 loaves:
Yield – 2 loaves, 12 servings per loaf (serving size: 1 slice)
Calories – 190
Carbs – 30

    1. He didn’t eat the entire cake…but he had managed to eat a reasonable serving before he was discovered and removed from the kitchen. Now I store my cooling baked goods in the pantry, away from his reach! 🙂

  1. Sophie is so cute!! (And he obviously has good taste) 😀
    Who can resist buttermilk and vanilla…and cake flour?! I love pound cakes that are made with cake flour!!

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