Buttermilk Pound Cake Recipe photo by Taste of Home
Buttermilk Pound Cake
TOTAL TIME: Prep: 10 min. Bake: 70 min. + cooling
YIELD: 16 servings.
Now that I've retired from teaching, I have more time to bake. This buttermilk pound 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
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1 cup butter, softened
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2-1/2 cups sugar
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4 large eggs, room temperature
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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1/4 teaspoon baking soda
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1 cup buttermilk
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Confectioners' sugar, optional
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
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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.
Nutrition Facts
1 piece: 334 calories, 13g fat (8g saturated fat), 78mg cholesterol, 159mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 5g protein.
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