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Buttermilk Pound Cake Recipe
Buttermilk Pound Cake Recipe photo by Taste of Home

Buttermilk Pound Cake Recipe

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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
   (45)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
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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."

MY REVIEW
Reviewed Dec. 3, 2014

"I've made this cake several times and everyone loves it. My niece just asked me to e-mail it to her. One thing I learned when I didn't have any buttermilk in the house is you can add milk to 1 tablespoon of lemon juice to make the one cup of buttermilk. I've done this several times and it comes out perfect. Because I'm asked to make this so often I always have one cup portions of buttermilk in small containers in the freezer."

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