Buttermilk Pound Cake - Recipe

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BUTTERMILK POUND CAKE

3 cups sifted flour
3 cups sugar (or powdered sugar)
3 sticks salted butter (softened)
5 eggs
1 cup buttermilk
1 teaspoon salt
1/8 teaspoon baking soda
1 tablespoon vanilla

Preheat oven to 325°F. Sift flour 3 times with sea salt and baking soda, then set aside.

Put softened butter and sugar in mixing bowl, mix for 15 minutes on medium speed.

Break eggs into a bowl, then reduce speed to low. Add eggs one at a time.

Stir vanilla.

Divide flour into three portions then add, alternating with liquid, as follows:

When thoroughly mixed, add one cup of flour, then a half cup of buttermilk, one more cup of flour, then another 1/2 cup of buttermilk, then the last cup of flour. Mix well, but do not overmix!

(A rubber spatula helps to scrape down sides of bowl while mixing).

Pour batter into a greased and flour-dusted Bundt Pan.

Bake At 325°F for 70-75 minutes for a 12 cup Bundt, or 45-60 minutes when using mini Bundt pans.

Best results are room temperature.

ENJOY!!!

Submitted by: Bobbiegurl

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recipe reviews
Buttermilk Pound Cake

· Jul 22 · #73947

S Jefferson (Arkansas) says:

I made this cake and subed lemon extract and lemon zest OMG it was wonderful and the best cake I have made in years. Thank you for posting this

· Feb 5 · #93346

Jessica (Canada) says:

tasty awesome bravo

· Mar 2 · #95529

Andie (United States) says:

Increased the butter to 3.5 sticks; product turned out moist and good; maybe 1/2 cup more sugar would have made it perfect; but overall pretty good.

· Aug 12 · #106878

Maelin (United States) says:

Its a great recipe but I sub the vanilla for almond and it was just as good

· Mar 6 · #122451

Dede Moore (Florida) says:

This was my first time making this cake. I used cake flour but i didnt sift it. Im not sure what the difference is? This cake was DELiCIOUS. Thank you for sharing

· May 26 · #126190

Paula M. Burgess (Massachusetts) says:

This is a very similar recipe that I have used for many years and a favorite of everyone. I often substitute different liqueurs or emulsions for the extract that has made this even better. My mother always made her own cake flour, which I also do easily by removing 1 tablespoon of flour from each cup and adding 1 tablespoon of corn starch in its place and sifting 5 or six times. This is the most important part of producing that light airy consistency for your recipes.

· Mar 13 · #171329

Julie (Ohio) says:

This is a keeper. I put the cornstarch trick to test. And I used fresh lemon juice instead of vanilla. The zest of the lemon also. I just added powdered sugar to the remaining juice to glaze the warm cake. YUM! I was finally proud of something that came out of my kitchen. I truly impressed myself :) Thank you very much.

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