Buttermilk Pound Cake II

Buttermilk Pound Cake II

459

"Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous dessert ideas."

Ingredients

1 h 45 m {{adjustedServings}} servings 489 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 75.1g
  • 24%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
  2. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
  3. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews

459
  1. 540 Ratings

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Formerly a professional baker, now retired, I can't resist "fooling around" with a great basic recipe, of which this one is GREAT! However, I changed the flavorings by using the juice AND zes...

I thought this recipe was quite good. When making it the second time, I changed a few things. I added 1 stick of butter and 1/4 cup shortening. I also creamed the fats and sugar together for abo...

Definitely an awesome cake. I tried this recipe yesterday, and it was DELICIOUS! I baked two cakes, one using a loaf pan and another one using a BUNDT pan. After reading some reviews, for one of...