Buttermilk Pound Cake Recipe

Name: Buttermilk Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter or 1 cup margarine, softened; 2 cups sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup buttermilk; buttermilk, glaze

Servings: persons

1 cup butter or 1 cup margarine, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
buttermilk, glaze

1
Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
2
Gradually add sugar, beating 5 to 7 minutes.
3
Add eggs, 1 at a time, beating just until yellow disappears.
4
Stir in flavorings.
5
Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
6
Beat at low speed just until blended after each addition.
7
Pour batter into a greased and floured 12-cup bundt pan.
8
Bake at 325u00b0 for one hour and five minutes or until a wooden pick inserted in the center comes out clean.
9
Cool in pan on a wire rack 10-15 minutes; removes from pan, and cool on wire rack.
10
Pour buttermilk glaze over warm cake.

1676

kcal

Calories

103

Fat

171

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.

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

You need 11 ingredients. The key ingredients include: 1 cup butter or 1 cup margarine, softened, 2 cups sugar, 4 large eggs, 1 teaspoon vanilla extract, 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.

Buttermilk Pound Cake

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