- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 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. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
- 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
"Don't hesitate to make this! It is fabulous!!!"
"This is undoubtedly, THE BEST poundcake EVER!!"
"I've made this cake several times and everyone loves it. I serve it with fresh berries and whipping cream or ice cream. I've never had it turn out dry. I use a stoneware bundt pan and it bakes very well. I've made many different kinds of pound cakes and this one is just as good as sour cream, cream cheese, lemon, or key lemon recipes I have. Love it."
"A nice, easy pound cake. Traditional flavor and texture, with a lot less work. I will make this again"
"This cake is super easy and super impressive! Could I ask if anyone has played around with any flavourings etc? Anyone thrown in chocolate chips or some chocolate powder? How did that work out?"
"I made this cake last week. I was disappointed in the texture and it was slightly dry. I baked it for 60 minutes instead of 70 in my Bundt pan. I used Bulgarian buttermilk and iced it with a chocolate chip icing."
"This is a great recipe. I will be making it often, my family keeps raving about it. I would not change one thing."