Buttermilk Pound Cake
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
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- Confectioners' sugar, optional
- 1. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
- 2. 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.
1 slice: 285 calories, 10g fat (6g saturated fat), 68mg cholesterol, 134mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.
Mar 19, 2020Sharron--- Look, you can't go on tweaking a recipe that isn't yours. You can use your own if there aren't enough eggs to your liking. Now, I'd like to point out that there are a lot of child bakers who are looking for recipes during quarantine because of COVID19. Allow them the chance to try the recipe for themselves. On a happier note, this is the best pound cake my daughter has ever made! I agree with Jay, it was ABSOLUTELY SCRUMPTIOUS!!! Thank you for sharing this recipie!
Mar 16, 2020Okay, I have to say it. ABSOLUTELY SCRUMPTIOUS !!! How could something so easy be so incredibly good? My wife is the expert baker in our family, not me. But being stuck in the house because of Covid 19 has me going stir crazy. I just had to do something, and we had some buttermilk left over from some fried chicken I made last week. Looking online for a good use of it led me to this recipe, and I'm so glad it did. In fact, this is sooo good, that my wife took the printout of the recipe before I could, and placed it in her bakery recipe folder, which is high praise indeed.
Mar 3, 2020This cake was easy to assemble and bake, and it was delicious! It will be a family favorite for years to come. You go ahead and make one. Enjoy! Mary Beth
Feb 27, 2020Baking soda or baking powder? Recipe says soda, comment below says powder. I hope soda is corrected mine is in the oven now.
Jan 30, 2020Shaun, baking soda works as a leavening agent when combined with an acid. In this case, the buttermilk is the acid so the buttermilk and baking powder will make your cake rise.
Dec 19, 2019I am hopeless at baking. Most things don’t turn out for me, but THIS recipe even stood up to my ineptitude as a baker. A tad on the sweet side for my taste buds, but that’s just me personally. Can’t fault the texture and fact that even I couldn’t screw this up. Thank you.
Dec 5, 2019this cake took nearly 80 minutes. It was tasty, but I will stick to bundt cakes that have a glaze. This one needed something. I used whipping cream.
Aug 13, 2019This is a wonderful recipe! Shannon needs to take a deep breath and read the reviews to understand that she is blowing air and seriously mistaken about this recipe! Over 100 reviews and no one is in agreement with her. The Review option is not for showing off an affected "better cook than any of you" attitude.
Jul 18, 2019Hello Shaun here. I am looking at the recipe so I don't have to use self rising agent of any form such as baking powder?
Jun 9, 2019This recipe is very simple but tastes incredible! I followed the recipe except I added a touch of Lorann Lemon emulsion to the batter which made it absolutely perfect!
© 2020 RDA Enthusiast Brands, LLC