Buttermilk Pound Cake
Total TimePrep: 10 min. Bake: 70 min. + cooling
- 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° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts1 slice: 285 calories, 10g fat (6g saturated fat), 68mg cholesterol, 134mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Nov 29, 2018
I made this Buttermilk Pound Cake for Thanksgiving it turned out perfect, it was moist, delicious and easy to make. I will be making this cake over and over again, Thanks
Nov 22, 2018
This pound Cake is delicious! I totally agree with you Marian! Usually before people even try out the original recipe they start tweaking it and then complain because it didn’t turn out! I follow new recipes to the “T,” and if it doesn’t turn out, then I’ll tweak it!!
Nov 21, 2018
I made this today for Thanksgiving but I don’t think it will last till then. This recipe is so good and amazing.
Jul 12, 2018
Shannon--- you complained about this whole recipe. It needs more of this and more of that. If you have a better recipe then use your recipe. This one seems fine as is. It's been tested and reviewed by others and no one else has said it needs more eggs. 4 eggs are plenty for this recipe. It really annoys me when someone changes the whole recipe. Does anyone else feel as I do? Thanks
Jun 11, 2018
This cake is light and fluffy and so yummy! I had buttermilk that needed to be used and this was the perfect solution. I used my grandmother's 16 x 5 inch loaf pan from WAY back! it was the perfect size for this cake. So so good.
Jun 8, 2018
So I baked this cake this morning, the taste is so dreamy. My kitchen smells of buttermilk. I cut the recipe in half because I do not have a big cake pan and I used less sugar too.I LOOOOVE THIS RECIPE, I LOVE THE CAKE.I'd save this recipe and used over and over.Thanks a lot. ????????
Apr 29, 2018
I have made this several times and it turned out perfect every time. Freezes well too. I have cupcake tin type angel food cake tins and made this also as individual servings.
Apr 20, 2018
She said THIS was a truly Southern recipe. If you'd look, you'd see that the one from Europe had a pound of each ingredient, a far cry from this one. This variation is definitely the kind popular in the South, making it, by its much usage and association (not origin), something that could be rightfully deemed "Southern". A lot of "Southern" things are mixtures of things from the Old World and the New (as are a lot of things from other American regions).
Mar 7, 2018
Sorry, but as good as it is, pound cake is not southern......it comes from Europe around the 1700's....
Jan 25, 2018
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