Buttermilk Pound Cake II

4.6
(735)

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

close up view of Buttermilk Pound Cake garnished with berries and powdered sugar
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Prep Time:
15 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 45 mins
Servings:
12
Yield:
1 9- or 10-inch tube pan

Ingredients

  • 3 cups all-purpose flour

  • ¼ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup butter

  • 3 cups white sugar

  • 6 eggs

  • 1 teaspoon lemon extract

  • 1 teaspoon vanilla extract

  • 1 cup buttermilk

Directions

  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.

Nutrition Facts (per serving)

489 Calories
18g Fat
75g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 489
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 54%
Cholesterol 135mg 45%
Sodium 289mg 13%
Total Carbohydrate 75g 27%
Dietary Fiber 1g 3%
Total Sugars 51g
Protein 7g
Vitamin C 0mg 1%
Calcium 47mg 4%
Iron 2mg 11%
Potassium 104mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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