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Buttermilk Pound Cake

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.


By Gracie Hanchey, Taste of Home

Now that I've retired from teaching, I have more time to bake. This buttermilk 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.

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

Makes
20 servings

Ingredients

  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 large Nellie’s Free Range Eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • Confectioners' sugar, optional
Related Recipe: Basic Pound Cake Recipe

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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 slice: 285 calories, 10g fat (6g saturated fat), 68mg cholesterol, 134mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.

See more at: Taste of Home

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Cake Magazine: Buttermilk Pound Cake
Buttermilk Pound Cake
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.
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