Buttermilk Pound Cake – a delicious recipe with margarine, sugar, eggs, buttermilk, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream the margarine; add sugar gradually, mixing well.
2
Break one egg at a time into a small bowl, breaking yellow and mixing slightly, then add to sugar-margarine mixture, beating well after each addition.
3
Measure the flour into a bowl; stir in baking soda, mixing well.
4
Add alternately to the sugar-margarine-egg mixture a small portion of the buttermilk mix, then a small portion of the flour.
5
Mix well after each addition.
6
Continue adding small portions until all
7
is mixed.
8
Pour into Bundt pan; bake in a 325u00b0 oven for 1 hour and 20 minutes.
9
Cake is done when it begins pulling away from sides of pan.
10
Take care not to move cake too much until done to keep from falling.
1925
kcal
Calories
60
g
Fat
318
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 sticks margarine, 3 c. sugar, 4 eggs, 1 c. buttermilk, and more.
Yes, Buttermilk Pound Cake 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.
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