Buttermilk Pound Cake
![photo by BDH9556](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/39/21/64/picZOyMnY.jpg)
photo by BDH9556
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pasta.png)
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Yields:
-
20 1 1/2 inch slices
- Serves:
- 18-20
ingredients
- 1 1⁄2 cups butter (room temp) or 1 1/2 cups margarine (room temp)
- 2 1⁄2 cups sugar
- 5 whole eggs (room temp)
- 1 cup buttermilk (room temp)
- 3 1⁄2 cups flour
- 1 teaspoon vanilla
- 1⁄4 teaspoon baking soda
- 1 tablespoon hot water
directions
- Preheat oven to 325.
- Beat butter or margarine and add sugar in portions as you continue to beat. Beat until fluffy.
- Add each egg, one at a time, beating well after each.
- Add vanilla to buttermilk.
- Begin adding flour and buttermilk alternately, beginning with flour and ending with flour.
- Last, dissolve soda in hot water and mix well into cake batter.
- Pour batter into a large tube pan that has been well-greased (shortening) and floured. The cake will stick if this step is missed.
- Bake about 1 hour. My mother and mother-in-law said a test for doneness besides the golden brown color is that the cake begins to pull away from the sides slightly.
- As a precaution, I usually run a table knife around the outer and inner edge before turning the cake out on the rack.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!