Buttermilk Pound Cake – a delicious recipe with butter, sugar, eggs, buttermilk, flour, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325.
2
Beat butter or margarine and add sugar in portions as you continue to beat. Beat until fluffy.
3
Add each egg, one at a time, beating well after each.
4
Add vanilla to buttermilk.
5
Begin adding flour and buttermilk alternately, beginning with flour and ending with flour.
6
Last, dissolve soda in hot water and mix well into cake batter.
7
Pour batter into a large tube pan that has been well-greased (shortening) and floured. The cake will stick if this step is missed.
8
Bake about 1 hour. My mother and mother-in-law said a test for doneness besides the golden brown color is that the cake begins to pull away from the sides slightly.
9
As a precaution, I usually run a table knife around the outer and inner edge before turning the cake out on the rack.
2066
kcal
Calories
128
g
Fat
208
g
Carbs
28
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 8 ingredients. The key ingredients include: 1 1/2 cups butter (room temp) or 1 1/2 cups margarine (room temp), 2 1/2 cups sugar, 5 whole eggs (room temp), 1 cup buttermilk (room temp), 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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