Buttermilk Pound Cake Recipe
- 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
- 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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"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..."