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Buttermilk Pound Cake Recipe
Buttermilk Pound Cake Recipe photo by Taste of Home

Buttermilk Pound Cake Recipe

Publisher Photo
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. —Gracie Hanchey, De Ridder, Louisiana
TOTAL TIME: Prep: 10 min. Bake: 70 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 10 min. Bake: 70 min. + cooling
MAKES: 16-20 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Buttermilk Pound Cake in Country Extra November 1993, p49

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.

Reviews for Buttermilk Pound Cake

AVERAGE RATING
   (50)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed Mar. 4, 2015

"mmmmmm da bestest evah!!"

MY REVIEW
Reviewed Mar. 4, 2015

"one of the best i ever made and ate"

MY REVIEW
Reviewed Mar. 4, 2015

"Delicious and moist. Oh, and for all those inquiring about nutritional values, just bring up the recipe as if you are going to print and it will be at the bottom of the recipe. Then you can decide if you wish to print or not."

MY REVIEW
Reviewed Mar. 4, 2015

"I made this for a dinner party this past weekend - perfect ending to surf and turf! I also put on a glaze of powdered sugar and milk, served with chocolate sauce and whipped cream. Kids and adults loved it! Going to try adding mini-chocolate chips to the batter next time..."

MY REVIEW
Reviewed Mar. 1, 2015

"made for a bible study group. they all like very much. good taste and moist."

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