Buttermilk Pound Cake Recipe

Name: Buttermilk Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter, softened; ½ cup shortening; 2 cups sugar; 4 large eggs; ½ teaspoon baking soda; 1 cup buttermilk; 3 cups flour; ⅛ teaspoon salt; 2 teaspoons lemon extract; 1 teaspoon almond extract

Servings: persons

1
Beat butter and shortening at medium speed for 2 min or until creamy.
2
Gradually add sugar, beating 5 to 7 minutes.
3
Add eggs, one at a time, beating just until incorporated.
4
Dissolve soda in buttermilk.
5
Combine flour and salt, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
6
Mix at low speed after each addition just until blended.
7
Stir in flavorings.
8
Pour batter into a greased and floured 10 inch tube pan.
9
Bake at 350 for 1 hour or until a toothpick inserted in center comes out clean.
10
Cool in pan on a wire rack 10 to 15 min, remove from pan, and cool completely on wire rack.
11
When cooled sprinkle with powdered sugar if desired.
12
Note- Cake may also be baked in two 9 x 5 inch loaf pans, bake at 350 for 45 to 50 minutes.

1476

kcal

Calories

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 10 ingredients. The key ingredients include: ½ cup butter, softened, ½ cup shortening, 2 cups sugar, 4 large eggs, 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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