Buttery Buttermilk Pound Cake
This rich, moist, and flavorful buttermilk pound cake is a classic Southern delight. The creamy butter and tangy buttermilk create a tender crumb and a delightful balance of flavors.
Instructions
-
1
Preheat oven to 325°F. Grease and flour a 10-inch fluted tube pan. In a large bowl, cream the softened butter and sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
-
2
In a separate bowl, whisk together the flour and baking soda. Add the flour mixture to the creamed mixture alternately with the buttermilk, beating well after each addition.
-
3
Pour the batter into the prepared pan. Bake for about 70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then remove it to a wire rack to cool completely. Dust with confectioners' sugar before serving, if desired.
Nutrition Information
Per serving (based on 13 servings)
Nutrition information is automatically calculated and should be considered an estimate.
