Buttermilk Pound Cake

A not too sweet, but delicious and easy dessert.

Buttermilk Pound Cake
Buttermilk Pound Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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 in 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 over-mix! (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.

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