Buttermilk Pound Cake Recipe

Name: Buttermilk Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all purpose flour; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup butter 8 oz.or 2 sticks; 3 cups white sugar; 5 eggs + 1 egg white; 1 lemon; 1/2 teaspoon nutmeg; 2 teaspoons vanilla extract; 1 cup buttermilk

Servings: persons

3 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter 8 oz.or 2 sticks
3 cups white sugar
5 eggs + 1 egg white
1 lemon
1/2 teaspoon nutmeg
2 teaspoons vanilla extract
1 cup buttermilk

1
Preheat oven to 325u00b0 F. Butter one 9- or 10-inch tube pan. Line the bottom with parchment paper, and butter the bottom again. Optional: In addition to buttering the pan, coat the sides with sugar.
2
Sift flour, baking soda, and salt. Set aside.
3
In a large bowl, beat butter with sugar until creamy, 5 minutes. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon zest, nutmeg and the vanilla extract. Add one-third of the flour mixture to the batter and mix well. Add one-half of the buttermilk into the batter and mix well. Continue to alternate the flour mixture and the buttermilk. Pour batter into the prepared pan. Optional: Garnish with chopped pecans/walnuts or sliced almonds.
4
Bake in a preheated oven for 70 to 90 minutes. Do not open oven door within the first hour of baking. The cake is done when it starts to pull away from the tube pan's side, or use the toothpick trick. Insert a toothpick and when it comes out clean, the cake is done cooking. After removing the cake from the oven, cool in a pan for 10 minutes. Remove from the cake from the pan and place on a wire rack. Let cool completely.

1915

kcal

Calories

105

Fat

224

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 10 ingredients. The key ingredients include: 3 cups all purpose flour, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1 cup butter 8 oz.or 2 sticks, 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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