- 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 in 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 forButtermilk Pound Cake
"Sorry, but as good as it is, pound cake is not southern......it comes from Europe around the 1700's...."
"this needs more eggs, it's too dry, especially since it's only 2 1/2 cups of sugar. A recipe that I have asks for 3 cups but with some flavouring, about half a table spoon, you only need 2 cups of sugar, but a tad more of baking soda, a little heaping teaspoon... but definitely more eggs!! at least two"
"Has anyone tried this with self-rising flour?"
"This was the first pound cake I ever made and it was a big hit. I will make it again soon. I love simply recipes!"
"Don't hesitate to make this! It is fabulous!!!"