Brown Sugar-Buttermilk Pound Cakes Recipe

Name: Brown Sugar-Buttermilk Pound Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1 cup sugar; 1 cup firmly packed dark brown sugar; 3 large eggs; 1 cup buttermilk; 1/2 teaspoon baking soda; 3 cups all-purpose flour; 1/8 teaspoon salt; 2 teaspoons vanilla extract; nonstick cooking spray

Servings: persons

1 cup butter, softened
1 cup sugar
1 cup firmly packed dark brown sugar
3 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
3 cups all-purpose flour
1/8 teaspoon salt
2 teaspoons vanilla extract
nonstick cooking spray

1
In a bowl, beat butter at medium speed with an electric mixer until creamy.
2
Gradually add in sugars, beating until light and fluffy.
3
Add eggs, 1 at a time, beating on low speed just until blended after each addition.
4
In another bowl, stir together buttermilk and baking soda.
5
Combine flour and salt; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
6
Beat at low speed after each addition just until blended; stir in vanilla.
7
Spray five 5 3/4 x 3 1/4 inch disposable foil loaf pans with cooking spray.
8
Pour batter evenly into pans (about 1 cup batter per pan).
9
Bake in a preheated 325u00b0 oven for 50-55 minutes or until a pick comes out clean.
10
Cool cakes in pans on wire racks for 10 minutes.
11
Remove from pans, and cool completely on wire racks.

1658

kcal

Calories

100

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter, softened, 1 cup sugar, 1 cup firmly packed dark brown sugar, 3 large eggs, and more.

Yes, Brown Sugar-Buttermilk Pound Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Sugar-Buttermilk Pound Cakes

How did you like this recipe?

Frequently Asked Questions