Buttermilk Pound Cake
Best, classic, old fashioned, traditional, quick and easy buttermilk pound cake recipe, homemade with simple ingredients. Soft, moist, packed with vanilla!
Servings: 16 Slices
Calories: 334kcal
Ingredients
- 1 cup Butter Unsalted, Room temoerature
- 2 ½ cups Granulated sugar
- 4 Eggs Large
- 2 teaspoon Vanilla extract
- 3 cups All-purpose flour
- ¼ teaspoon Baking soda
- 1 cup Buttermilk
Instructions
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla extract and mix until smooth.
- In another mixing bowl, whisk together the flour and baking soda.
- Dump the dry mixture into the wet mixture, while mixing and alternating with buttermilk until just combined.
- Pour batter into 2 greased/ floured loaf pans (Dimensions: 8 x4). Spread it out evenly with a spatula.
- Bake at 325 degrees for 60-70 minutes or until an inserted toothpick in the center comes out clean. Don’t forget to rotate your pan halfway through baking. This ensures the cakes bake and brown evenly.
- Allow the cakes to cool down for 10 minutes. Then, remove them from the pans and let them cool completely on a cooling rack.
- Cover in saran wrap and chill in fridge overnight. This way, you will be able to slice perfect smooth slices the next day without any crumbs. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 334kcal | Carbohydrates: 50g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 153mg | Potassium: 63mg | Sugar: 32g | Vitamin A: 440IU | Calcium: 30mg | Iron: 1.3mg