Buttermilk Pound Cake
This classic Bundt cake will be a favorite and looks so beautiful when baked in a shaped pan. The addition of buttermilk makes is very moist and gives it a classic flavor. It will be a hit, I promise!
Ingredients
- 1 cup unsalted butter softened
- 2 1/2 cups sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 3 cups all purpose flour
- 1/4 tsp baking soda
- 1 cup buttermilk
- Powdered Sugar optional
Instructions
- Preheat oven to 325.
- Grease and flour a 10 inch Bundt pan. (I recommend using the Baker's Joy Spray if available)
- Add softened butter and sugar to a large mixing bowl.
- Mix until light and fluffy.
- Add eggs, 1 at a time, and beat well after each addition.
- Beat in vanilla.
- In a separate large bowl, combine flour and baking soda.
- Add dry ingredients to creamed mixture, alternating with the buttermilk. Beat well.
- Pour batter into your prepared pan and bake at 325 until a tooth pick comes out clean, approximately one hour and 10 minutes.
- Cool in pan for 15 minutes, then remove from pan and cool on a wire rack completely.
- Dust with powdered sugar if desired.
Notes
Take this cake to the next level by serving it with fresh strawberries, blueberries, or raspberries.
Nutrition
Serving: 1gCalories: 290kcalCarbohydrates: 46gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 62mgSodium: 55mgFiber: 1gSugar: 32g
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