Buttermilk Pound Cake

Name: Buttermilk Pound Cake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 16 servings
Cuisine: North America, Southern
Ingredients: 1 cup butter, softened; 2-1/2 cups sugar; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1/4 teaspoon baking soda; 1 cup buttermilk; Confectioners' sugar, optional

Total Time Prep: 10 min. Bake: 70 min. + cooling

Yield 16 servings

Test Kitchen Approved

This buttermilk pound cake has a superior texture that is equally moist, tender and light. The recipe is your new go-to for serving with fruit or tea, or on its own as a snack.

Ingredients

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
Confectioners' sugar, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts

1 piece: 334 calories, 13g fat (8g saturated fat), 78mg cholesterol, 159mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 5g protein.

Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana

Recipe Creator