Buttermilk Poundcake – a delicious recipe with butter, vanilla sugar, eggs, flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes. Add the eggs one at a time, scraping well after each addition.
2
In a medium bowl, whisk the flour, baking powder, and salt to combine. Add 1/3 of the dry ingredients to the butter mixture, mix just until incorporated.
3
Add 1/3 of the buttermilk, mixing just until incorporated. Repeat until all of the dry and wet ingredients are added, scrape the bowl well.
4
Pour the batter into a greased, parchment lined loaf pan and top generously with coarse sugar. Bake in a 350 degree oven until golden and a toothpick inserted into the center comes out clean.
5
Cool 15 minutes in the pan before unmolding, then cool completely before serving.
1450
kcal
Calories
89
g
Fat
85
g
Carbs
20
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: 2 sticks softened unsalted butter, 1 3/4 cups vanilla sugar, 3 large eggs, 3 cups all purpose flour, and more.
Yes, Buttermilk Poundcake 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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