Brown Sugar-Buttermilk Pound Cakes

READY IN: 1hr 25mins
Recipe by ratherbeswimmin

Southern Living

Top Review by Montana Heart Song

Wonderful! This is the answer to having small snack breads in the freezer to serve anytime! I made 4 small loaves as the recipe stated plus a larger cake pan that was not as deep. This is so easy! I have made this recipe twice. I wanted to see if the loaves were as moist as just baked when in the freezer! They were! The second time I have to use 1/2 Cup butter and 1/2 cup margarine. I also used vinegar in sweet milk. The taste was as delicious as the first time. I know you can utilize sour milk also. Thanks for posting. This is a keeper

Ingredients Nutrition


  1. In a bowl, beat butter at medium speed with an electric mixer until creamy.
  2. Gradually add in sugars, beating until light and fluffy.
  3. Add eggs, 1 at a time, beating on low speed just until blended after each addition.
  4. In another bowl, stir together buttermilk and baking soda.
  5. Combine flour and salt; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
  6. Beat at low speed after each addition just until blended; stir in vanilla.
  7. Spray five 5 ¾ x 3 ¼ inch disposable foil loaf pans with cooking spray.
  8. Pour batter evenly into pans (about 1 cup batter per pan).
  9. Bake in a preheated 325° oven for 50-55 minutes or until a pick comes out clean.
  10. Cool cakes in pans on wire racks for 10 minutes.
  11. Remove from pans, and cool completely on wire racks.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a