- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Confectioners' sugar, optional
- 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.
Reviews for Buttermilk Pound Cake
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"This cake is super easy and super impressive! Could I ask if anyone has played around with any flavourings etc? Anyone thrown in chocolate chips or some chocolate powder? How did that work out?"
"I made this cake last week. I was disappointed in the texture and it was slightly dry. I baked it for 60 minutes instead of 70 in my Bundt pan. I used Bulgarian buttermilk and iced it with a chocolate chip icing."
"This is a great recipe. I will be making it often, my family keeps raving about it. I would not change one thing."
"This pound cake is delicious. I've had bad luck with some other pound cake recipes but this one cooked perfectly. I followed the directions and cooked for exact amount listed. Everyone that ate it commented on how wonderful it was and asked for the recipe. This will be the only pound cake recipe I will make in the future."
"This cake has become an absolute favorite in our family. Easy to make and delicious without anything extra !"