- 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
Sort By :
"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."