Buttermilk Pound Cake

Name: Buttermilk Pound Cake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 20 servings.
Ingredients: 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

Now that I've retired from teaching, I have more time to bake. This buttermilk 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 with buttermilk. —Gracie Hanchey, De Ridder, Louisiana

Ingredients

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

Directions

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.

Nutrition Facts

1 slice: 285 calories, 10g fat (6g saturated fat), 68mg cholesterol, 134mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.

Originally published as Buttermilk Pound Cake in Country Extra November 1993

Reviews

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Average Rating:

Marian

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
alintz

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.
Bridget

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. ????????
nhersch

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.
Robin

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).
Penny

Mar 7, 2018

Sorry, but as good as it is, pound cake is not southern......it comes from Europe around the 1700's....
Shannon

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
Susan

Sep 7, 2017

Has anyone tried this with self-rising flour?
Katrina

Aug 12, 2017

Made for my family, a gift for friends and potluck luncheons. Each time only a few crumbs are left. And at 285 calories per slice, it's a "light" pound cake. But it doesn't taste light. WOW!
Pamela

May 31, 2017

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!