Buttermilk Pound Cake Recipe
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- Confectioners' sugar, optional
- 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
- 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.
1 slice: 285 calories, 10g fat (6g saturated fat), 68mg cholesterol, 134mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.
Reviews for Buttermilk Pound Cake
"Don't hesitate to make this! It is fabulous!!!"
"This is undoubtedly, THE BEST poundcake EVER!!"
"I've made this cake several times and everyone loves it. I serve it with fresh berries and whipping cream or ice cream. I've never had it turn out dry. I use a stoneware bundt pan and it bakes very well. I've made many different kinds of pound cakes and this one is just as good as sour cream, cream cheese, lemon, or key lemon recipes I have. Love it."
"A nice, easy pound cake. Traditional flavor and texture, with a lot less work. I will make this again"
"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 !"
"Easy to make, delicious and moist."
"I can't figure out what i did wrong. I tasted the batter before i put the cake in the oven and it was bitter but i baked it anyway and it came out beautiful but was so bitter i could not eat it, had to throw away. I bought the buttermilk that same day. I was wondering if the baking soda was the culprit? Would appreciate any help, would love to try this recipe again, thanks"
"This was fantastic. My husband complamented many times over dinner. We served it with strawberry sauce. But enjoyed it plain better."
"Wonderful; copied ideas from other bakers with lemon curd. Very fun and good."
"I made last night and it was great. I added 1 heaping tbl of vanilla yogurt also. Topped with lemon curd spread."
"Perfect. I would not change a thing."
"Excellent! I use either plain or vanilla yogurt in place of buttermilk. My family and I agree that the flavor is better with yogurt. Since finding this recipe 5 years ago, I haven't needed to look for another similar recipe. This one's a keeper! I usually serve it with sliced strawberries and homemade whipped cream. I like to put most of the batter in a bundt cake pan and the rest in a loaf pan. I like to give the smaller loaf cake to a neighbor or two along with some sliced strawberries and whipped cream. Delicious!"
"mmmmmm da bestest evah!!"
"one of the best i ever made and ate"
"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."
"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..."
"made for a bible study group. they all like very much. good taste and moist."
"This recipe was excellent! I needed a pound cake recipe for a decorated birthday cake. I substituted 2 Tbsp of flour for 2 Tbsp cornstarch to make cake flour. I also used 1 Tbsp of vanilla. One recipe filled one 6" round pan and one 9" round pan. I adjusted the temp down because my oven bakes hot and baked for 40 minutes for the 6" and 55 minutes for the 9" pan. Perfection!!"
"I wish the site had nutrient value on these delicious recipes."
"I've made this cake several times and everyone loves it. My niece just asked me to e-mail it to her. One thing I learned when I didn't have any buttermilk in the house is you can add milk to 1 tablespoon of lemon juice to make the one cup of buttermilk. I've done this several times and it comes out perfect. Because I'm asked to make this so often I always have one cup portions of buttermilk in small containers in the freezer."
"To gram9...you can make it in any type pan you want. You will need to adjust baking time, of course."
"Can this be made in any other type of pan?"
"Buttermilk You southerns know how to make good use of buttermilk. and this is a wonderful example. A very good cake. Of course you know that the best buttermilk is from up north here. From Evans City, PA."
"Great recipe- Great cake. Make it all of the time . Everyone loves it and it always goes quick. I made no changes to the recipe."
"I did not adjust this recipe at all. Loved it and so did everyone else...apparently! It was gone the next day!"
"I made this pound cake on Sunday and it was gone by Monday. I took half of it to work on Monday and everyone in my Department wanted a piece. It is moist, light and the buttermilk gives it a special texture. I will be making this recipe again very soon."
"My family and I loved this pound cake recipe. The buttermilk made it just perfect, lighter and moister than a classic pound cake but still keeping the heaviness of a traditional pound cake. One of the reviews states that it is more like bread than a pound cake. We'll that is what I love about pound cake it's not like other cakes that need icing. Remember a pound cake is not going to have the same moistness as another cake otherwise the recipe would be yellow cake. It's a pound cake meant to be heavy and bready but still that sweetness that makes it a cake."
"Excellent pound cake--I usually make sour cream pound cake, but the buttermilk makes this just a bit lighter and less dense. Perfect texture. I added an extra 1/4 cup of sugar, as I like my pound cakes sweeter--next time I might even go up to 3 cups total. This is partly because I served with only a dusting of powdered sugar and lightly sweetened whipped cream; if you're going to sugar glaze the cake the lower amount of sugar is probably fine. Oh, and I also used cake flour instead of all purpose flour; always a good idea for a finer texture of cake. The final addition I made was a generous pinch of salt, but that's b/c I was using a brand of buttermilk that was not very salty. My usual brands (Friendship, Tuscan Dairy, Organic Valley) have a bit of natural saltiness already. Anyway, delicious and easy. Still prefer sour cream pound cake for truly rich and decadent experience, but this is a very nice and very reliable recipe good for a slightly lighter cake."
"This recipe is awesome. Very moist and tasty. Looking forward to making again."
"this is the first time I have ever rated a recipe. I made this and it was super easy, moist and my family loved it, it was a beautiful cake....Hubby took a piece to work and now I have a request to make one for his co-worker. thanks for sharing."
"This was pretty good. It was easy to make, but I was expecting a moister, tastier poundcake based on the other reviews. It's a good, solid recipe, but I might keep searching for another pound cake recipe."
"OH MY!!! YES!!!!"
"Easy to make and tastes great! Moist and tender. It's good plain or with fruit on top of each slice as it is served."
"I don't know if I would make this again used splenda instead of regular sugar and was too sweet didn't raise high enough, but the pan could of been larger , tooth pick came out clean but didn't seem like it was cooked enough inside, texture inside was like on the spongey side or so creamy it didn't seem like it was cooked ."
"Love this recipe and my family did too! My mother-in-law did not believe I made this cake!"
"This is my favorite pound cake--so moist and so tasty!"
"Easy to make - great taste"
"Very yummy cake!"
"very moist & favorful"
"This was a great cake, I even made one extra and put it in the freezer...it was the best."
"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"
"This was the worst cake ever-so heavy and sweet. What a waste of ingredients!"
"This was so good. I did cut down on the sugar to 2cups but it turned out nice and moist. My husband loved it."
"This was so good. I did cut down on the sugar to 2cups but it turned out nice and moist. My husband loved it."
"This ranks right UP there at the very tippy top of my LOVE IT list. So moist, so tender, slightly sweet and oh so YUMMY!"
"The cake was very moist, but too sweet. When I was making the recipe, I was concerned because it called for 3 cups of sugar???? In spite of my concern, I added the entire amount. I will make this recipe again because it was easy to make and uses buttermilk (always seem to have leftover buttermilk that needs using), however, the next time I will try 2 3/4 cups of sugar. I think that amount of sugar will still be too much, but I want to reduce it slowly because I know sugar plays an important role in the baking process. If need be, I will reduce it further the next time. Still I rate this recipe a 4 star because of ease of making and the taste is good (except for the sweetness). My opinion is cut back on the sugar if you don't like things too sweet."
"I love this pound cake. My coworkers love it and even pay to make it for them. I did adjust the buttermilk to 1 and 1/2 cups to make extra moist. I even added 1/2-3/4 cup of cocoa to make a chocolate version. This is the best!!!"
"great taste and easy to make"
"Made this today, it was wonderful. I halved the recipe and baked in 2 smaller size loaf pans. The texture is very fine, was great with fresh strawberries. Used lemon flavoring instead of vanilla, baked only for 1 hour, and it came out great."
"I love this! Love the flavor, the texture, everything! Can't wait to try it as part of a chocolate fondue!"
"Loved the texture and flavor. I exchanged the vanilla extract for lemon extract and added some lemon zest."
"VERY MOIST AND VERY GOOD WITH STRAWBERRIES!"
"Loved this one. I was looking for something simple but rich to carry my boyfriends favourite flavours: cinnamon chips and apples. This was perfect. I cut the sugar down to 2 cups though as I was adding extras. The cake came out moist, soft, tender and completely delicious."
"An extremely good and moist cake. My family loved it. I have requests to make this from several of my friends."
"Sounds like a great pound cake, this one I will bake."
"Instead of dusting with confectioner's sugar, try drizzling it with a chocolate glaze. That's is how my mom makes it. This is my favorite cake.JWilliams"