Buttermilk is popular in much of the baked cuisine of the US South. Since it is lightly fermented, it lasts longer in the heat. Buttermilk pound cake is a classic Southern treat that often appears during gatherings and celebrations. Serve this pound cake on its own or with fresh seasonal fruit and whipped cream.
Recipe Servings: 10
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup butter
- 2 cups sugar
- 4 large eggs
- 2½ cups all-purpose flour, plus extra to dust pan
- ¼ tsp baking soda
- 1 tsp vanilla extract
- 1 cup buttermilk
Directions
- Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
- Sift flour and baking soda together in a mixing bowl.
- In a separate bowl, cream butter and sugar in a until light and fluffy.
- Gradually beat in eggs one at a time.
- Gradually fold in flour, alternating with buttermilk.
- Pour into pan.
- Bake 60 minutes.
- Cool on a wire rack.
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