Vanilla Buttermilk Pound Cake: A Simple and Timeless Treat

There’s nothing more comforting than a classic pound cake—moist, buttery, and rich in vanilla flavor. This lighter take on a traditional favorite keeps all the indulgence while making a few smart swaps to keep it balanced.

With a soft, tender crumb and just the right amount of sweetness, this vanilla buttermilk pound cake is perfect for any occasion. Enjoy it as a simple dessert, a sweet afternoon treat with coffee, or topped with fresh fruit for an elegant finish.

Why You’ll Love This Recipe

Light & Moist: A soft, fluffy texture without being too dense.
Perfectly Sweet: Just the right balance of vanilla and buttermilk.
Easy to Make: Simple ingredients and minimal effort.
Great for Any Occasion: Serve as-is or dress it up with toppings.
Better-for-You Ingredients: Made with a few lighter swaps for a balanced treat.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour (or substitute with more all-purpose flour)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup light butter, softened
• ¾ cup granulated sugar substitute (such as erythritol or monk fruit)
• 2 large eggs
• 1 tbsp vanilla extract
• ½ cup low-fat buttermilk
• ¼ cup unsweetened applesauce

Instructions

Preheat & Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×5-inch loaf pan or line it with parchment paper.

Mix the Dry Ingredients

1. In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Cream the Butter & Sweetener

1. In a large bowl, beat the light butter and sugar substitute until fluffy.
2. Add the eggs, one at a time, mixing well after each.
3. Stir in the vanilla extract.

Combine Wet & Dry Mixtures

1. Add half of the dry ingredients to the wet mixture and mix gently.
2. Pour in the buttermilk and applesauce, then add the remaining dry ingredients.
3. Mix just until combined—don’t overmix to keep it light and fluffy.

Bake to Perfection

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Information (Per Slice, Based on 12 Servings)

Calories: 140 | Carbs: 22g | Fat: 4g | Protein: 3g | Fiber: 2g

Tips for Success

• Use Buttermilk for Tenderness: It adds moisture without making the cake heavy.
• Don’t Overmix: Stir just until combined to keep the texture light.
• Check for Doneness Early: Oven times may vary, so test with a toothpick at 40 minutes.
• Make It Extra Special: Serve with fresh berries or a light dusting of powdered sugar.
• Store It Right: Wrap tightly and store at room temperature for up to 3 days or freeze for longer storage.

Why This Recipe Works

• Smart Ingredient Swaps: Applesauce replaces some of the butter for a lighter cake.
• Balanced Sweetness: A natural sweetener gives it just the right amount of indulgence.
• Moist & Flavorful: The buttermilk ensures every bite is soft and rich.
• Versatile & Simple: Enjoy it plain, toasted, or with a light glaze.

This vanilla buttermilk pound cake is the perfect balance of classic flavor and a lighter twist. It’s rich, moist, and full of vanilla goodness—without feeling too heavy. Whether you enjoy it as a standalone treat or with a side of fresh fruit, this cake is a timeless dessert that’s easy to make and even easier to love!