For some reason, I don’t have many recipes using buttermilk. Lately, when I’ve had extra buttermilk from making one thing or another, I try to find a new way to use the rest. Lucky for me, through my recipe testing, I have stumbled upon this Buttermilk Pound Cake recipe! This cake is a great use of buttermilk, and makes enough for a crowd. One of the things that I like most about this Buttermilk Pound Cake is that it is lightly sweet and the top has a slight sugary crispness.
Here is what you need…
In a mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each one. Stir in the vanilla.
Mix in 1 cup of flour and the baking soda.
Then, mix in 1/2 cup buttermilk. It starts to look pretty smooth at this point.
Mix in another cup of flour, followed by the remaining 1/2 cup buttermilk, and ending with the remaining cup of flour.
Pour the batter into the prepared pan. Smooth out the top.
Bake for 70 to 80 minutes. Check for doneness using a toothpick inserted near the center. When it comes out clean, the cake is done.
Cool the cake in the pan for 15 minutes before removing to a wire rack to cool completely.
When it’s cool, slice, serve, and enjoy!
Buttermilk Pound Cake
Ingredients
- 1 cup butter softened
- 2 1/2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup buttermilk
Instructions
- Preheat oven to 325 degrees F. Grease and flour a 10 in tube pan and set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Stir in vanilla. Mix in 1 cup of flour and the baking soda. Then, mix in 1/2 cup buttermilk. Mix in another cup of flour, followed by the remaining 1/2 cup buttermilk, and ending with the remaining cup of flour. Pour into prepared pan.
- Bake at 325 degrees F for 70 to 80 minutes. Check for doneness using a toothpick inserted near the center. When it comes out clean, the cake is done. Cool in pan for 15 minutes before removing to a wire rack to cool completely.
Adapted from Taste of Home
