- 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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"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!"