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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
   (36)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Jul. 24, 2014

I did not adjust this recipe at all. Loved it and so did everyone else...apparently! It was gone the next day!

MY REVIEW
Reviewed Jun. 3, 2014

I made this pound cake on Sunday and it was gone by Monday. I took half of it to work on Monday and everyone in my Department wanted a piece. It is moist, light and the buttermilk gives it a special texture. I will be making this recipe again very soon.

MY REVIEW
Reviewed Feb. 21, 2014

My family and I loved this pound cake recipe. The buttermilk made it just perfect, lighter and moister than a classic pound cake but still keeping the heaviness of a traditional pound cake. One of the reviews states that it is more like bread than a pound cake. We'll that is what I love about pound cake it's not like other cakes that need icing. Remember a pound cake is not going to have the same moistness as another cake otherwise the recipe would be yellow cake. It's a pound cake meant to be heavy and bready but still that sweetness that makes it a cake.

MY REVIEW
Reviewed Jan. 19, 2014

Excellent pound cake--I usually make sour cream pound cake, but the buttermilk makes this just a bit lighter and less dense. Perfect texture. I added an extra 1/4 cup of sugar, as I like my pound cakes sweeter--next time I might even go up to 3 cups total. This is partly because I served with only a dusting of powdered sugar and lightly sweetened whipped cream; if you're going to sugar glaze the cake the lower amount of sugar is probably fine. Oh, and I also used cake flour instead of all purpose flour; always a good idea for a finer texture of cake. The final addition I made was a generous pinch of salt, but that's b/c I was using a brand of buttermilk that was not very salty. My usual brands (Friendship, Tuscan Dairy, Organic Valley) have a bit of natural saltiness already. Anyway, delicious and easy. Still prefer sour cream pound cake for truly rich and decadent experience, but this is a very nice and very reliable recipe good for a slightly lighter cake.

MY REVIEW
Reviewed Feb. 28, 2013

This recipe is awesome. Very moist and tasty. Looking forward to making again.

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