Buttermilk Pound Cake – a delicious recipe with butter, sugar, eggs, vanilla, lemon extract, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter at medium speed with electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time beating just until yellow disappears. Stir in vanilla and lemon. Combine flour and next 3 ingredients, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour into a greased and floured 12 cup Bundt pan. Bake at 325u00b0 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan and cool on rack. Pour buttermilk glaze on warm cake.
1676
kcal
Calories
103
g
Fat
171
g
Carbs
23
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 11 ingredients. The key ingredients include: 1 cup butter, softened, 2 cups sugar, 4 large eggs, 1 tsp. vanilla, 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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