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Buttermilk Pound Cake Recipe

Buttermilk Pound Cake Recipe photo by Taste of Home

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Now that I've retired from teaching, I have more time to bake. This cake is the one I make most often. It is a truly Southern recipe, and one I think can't be topped - once people taste it, they won't go back to their other recipes.

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Buttermilk Pound Cake Recipe

Prep: 10 min. Bake: 70 min. + cooling

Yield: 16-20 Servings

10 70 80

Ingredients

1 cup butter, softened
2-1/2 cups sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Confectioners' sugar, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with buttermilk and beat well. Stir in vanilla.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 slice) equals 285 calories, 10 g fat (6 g saturated fat), 68 mg cholesterol, 134 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Buttermilk Pound Cake in Country Extra November 1993, p49

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Reviews for Buttermilk Pound Cake

Buttermilk Pound Cake

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(11-15) of 15 reviews

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Reviewed on Sep. 25, 2011 by u006264

Easy to make - great taste

Reviewed on Aug. 09, 2011 by cgdc_76

Very yummy cake!

Reviewed on Jul. 16, 2011 by Terror975

very moist & favorful

Reviewed on Jun. 14, 2011 by Chinamolly

This was a great cake, I even made one extra and put it in the freezer...it was the best.

Reviewed on Jun. 06, 2011 by Bakerj

This is a delicious cake. I served it with strawberry rhubard sauce and ice cream. I only wish it was good for the body and not just good for the mouth :D

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