Description
A rich and creamy buttermilk pound cake that combines simplicity and sophistication for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
- Cream the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Pour the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before inverting it onto a wire rack.
- Serve plain or top with whipped cream, glaze, or chocolate frosting.
Notes
For clean slices, dip your knife in warm water before cutting. Store leftovers wrapped tightly at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg