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 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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"Delicious and moist. Oh, and for all those inquiring about nutritional values, just bring up the recipe as if you are going to print and it will be at the bottom of the recipe. Then you can decide if you wish to print or not."
"I made this for a dinner party this past weekend - perfect ending to surf and turf! I also put on a glaze of powdered sugar and milk, served with chocolate sauce and whipped cream. Kids and adults loved it! Going to try adding mini-chocolate chips to the batter next time..."
"made for a bible study group. they all like very much. good taste and moist."
"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!!"
"Wonderful recipe. The cake was dense yet very moist. I added a Fresh Orange Glaze to the cake before serving. Yummy!"