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    You are in: Home / Recipes / Buttermilk Pound Cake Recipe
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    Buttermilk Pound Cake

    Buttermilk Pound Cake. Photo by Barenaked Chef

    1/1 Photo of Buttermilk Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Barenaked Chef's Note:

    This pound cake is delicious, yet not too terribly sweet. It forms a nice light crust on top. It would be perfect served with mascerated strawberries. Source: Southern Living Magazine

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
    2. 2
      2. Add flour to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
    3. 3
      3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

    Ratings & Reviews:

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    Nutritional Facts for Buttermilk Pound Cake

    Serving Size: 1 (133 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 496.6
     
    Calories from Fat 209
    42%
    Total Fat 23.2 g
    35%
    Saturated Fat 13.8 g
    69%
    Cholesterol 147.6 mg
    49%
    Sodium 227.3 mg
    9%
    Total Carbohydrate 66.2 g
    22%
    Dietary Fiber 0.8 g
    3%
    Sugars 42.3 g
    169%
    Protein 6.9 g
    13%

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