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 McCormick® Pure 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
   (37)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 11, 2014

"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."

MY REVIEW
Reviewed Jul. 24, 2014

"I did not adjust this recipe at all. Loved it and so did everyone else...apparently! It was gone the next day!"

MY REVIEW
Reviewed Jun. 3, 2014

"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 REVIEW
Reviewed Feb. 21, 2014

"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."

MY REVIEW
Reviewed Jan. 19, 2014

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT