Buttermilk Pound Cake

Karen Randolph


This has become my signature cake,,, everyone requests that I make it for family gatherings and my Mom always wants me to make it for her, for no special reason at all,,, just because she is special!!! It's not too sweet, but just sweet enough!

pinch tips: How to Fold Ingredients




1 Hr 5 Min




1 1/3 c
butter, softened
2 1/2 c
9 large
3 c
all purpose flour
1/2 c
1 tsp
vanilla extract

Directions Step-By-Step

Beat butter at medium speed until creamy, gradually add sugar and continue beating until light and fluffy. * It is important to cream (beat) butter and sugar for 7 to 8 minutes.
Add eggs one at a time, beating after each egg is added just until it is blended into the mixture.
Add flour to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Add vanilla extract. Do not over beat, it will make it tough.
Pour batter into greased and floured 10 inch tube pan. Bake at 325' for 1 hour and 5 to 10 minutes or until a long wooden pick inserted in the center comes out with "some" crumbs stuck to it. Remember the cake is still cooking even after you pull it out of the oven and nobody wants a DRY pound cake!!! Also take in consideration that you may have to adjust the time a few minutes one way or the other, you know how your oven cooks, so keep that in mind. When the cake is done cool in the pan on a wire rack for 10 to 15 minutes, then remove from pan to wire rack to cool completely. This cake turns out with a nice little crunch on top if everything turns out alright. I hope you enjoy it and it becomes one of your favorites!!!

About this Recipe

Course/Dish: Cakes