Brown Sugar-Buttermilk Pound Cakes

Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

Southern Living

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.


Most Helpful

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

Montana Heart Song April 24, 2010

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