Buttermilk Pound Cake Recipe

4.5 75 73
Buttermilk Pound Cake Recipe
Buttermilk Pound Cake Recipe photo by Taste of Home
Publisher Photo

Buttermilk Pound Cake Recipe

Read Reviews
4.5 75 73
Publisher Photo
Now that I've retired from teaching, I have more time to bake. This 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 pound cake recipes. —Gracie Hanchey, De Ridder, Louisiana
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. Bake: 70 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. Bake: 70 min. + cooling

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 near 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.
Originally published as Buttermilk Pound Cake in Country Extra November 1993, p49

Nutritional Facts

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

  • 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
  1. 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.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70 minutes or until a toothpick inserted near 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.
Originally published as Buttermilk Pound Cake in Country Extra November 1993, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forButtermilk Pound Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Katrina User ID: 9233870 271653
Reviewed 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!"

MY REVIEW
Pamela User ID: 9182176 267548
Reviewed 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!"

MY REVIEW
lvarner User ID: 35803 262039
Reviewed Mar. 4, 2017

"This is a great basic pound cake. It is relatively easy to make and serves as a great base cake - frost it, serve it with sweetened fruit, or top with ice cream. It's all good!"

MY REVIEW
GramsPat User ID: 8481357 257413
Reviewed Nov. 28, 2016

"Made this cake for Thanksgiving and it was a major hit. My sister-in-law thought it was her grandmother's recipe. That isn't a remark I hear often since few people measure up to her grandmother's cooking. The recipe is simple and delicious."

MY REVIEW
Terryarlotta User ID: 8442773 256725
Reviewed Nov. 13, 2016

"Don't hesitate to make this! It is fabulous!!!"

MY REVIEW
ljrush User ID: 8947431 255616
Reviewed Oct. 18, 2016

"Just made this and this is the best pound cake I've ever made and I'm definitely making it again for Thanksgiving"

MY REVIEW
sugarcrystal User ID: 5836839 253053
Reviewed Aug. 22, 2016

"Great recipe!"

MY REVIEW
dine4now User ID: 8449405 246587
Reviewed Apr. 4, 2016

"This is undoubtedly, THE BEST poundcake EVER!!"

MY REVIEW
sonset User ID: 8557676 241586
Reviewed Jan. 12, 2016

"I've made this cake several times and everyone loves it. I serve it with fresh berries and whipping cream or ice cream. I've never had it turn out dry. I use a stoneware bundt pan and it bakes very well. I've made many different kinds of pound cakes and this one is just as good as sour cream, cream cheese, lemon, or key lemon recipes I have. Love it."

MY REVIEW
shawnba User ID: 2581969 241267
Reviewed Jan. 7, 2016

"A nice, easy pound cake. Traditional flavor and texture, with a lot less work. I will make this again"

Loading Image