Vanilla Buttermilk Pound Cakes – a delicious recipe with flour, baking powder, baking soda, salt, sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 350u00b0.", "Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.", "Spoon batter into 2 (8"" x 4"") loaf pans coated with cooking spray. Bake at 350u00b0 for 50 - 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack."]
1695
kcal
Calories
104
g
Fat
175
g
Carbs
21
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 10 ingredients. The key ingredients include: 13 1/2 ounces all-purpose flour (about 3 cups), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.
Yes, Vanilla Buttermilk Pound Cakes 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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