Buttermilk Pound Cake Recipe
- 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
- 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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"To gram9...you can make it in any type pan you want. You will need to adjust baking time, of course."
"Can this be made in any other type of pan?"
"Buttermilk You southerns know how to make good use of buttermilk. and this is a wonderful example. A very good cake. Of course you know that the best buttermilk is from up north here. From Evans City, PA."
"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."
"I did not adjust this recipe at all. Loved it and so did everyone else...apparently! It was gone the next day!"