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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 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
   (46)
RATING DISTRIBUTION
5 Star
 (38)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed Mar. 1, 2015

"made for a bible study group. they all like very much. good taste and moist."

MY REVIEW
Reviewed Feb. 21, 2015

"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!!"

MY REVIEW
Reviewed Jan. 28, 2015

"Wonderful recipe. The cake was dense yet very moist. I added a Fresh Orange Glaze to the cake before serving. Yummy!"

MY REVIEW
Reviewed Jan. 13, 2015

"I wish the site had nutrient value on these delicious recipes."

MY REVIEW
Reviewed Dec. 9, 2014

"I have never tasted anything quite like this cake. Very, very delicious. This has become my family's favorite cake."

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