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a slice of buttermilk pound cake on a floral plate
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Buttermilk Pound Cake

Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Additional Time 30 minutes
Total Time 1 hour 50 minutes
Author Brooke Burks

Ingredients

  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 teaspoon butter extract
  • 2 teaspoons vanilla
  • 1 cup butter softened
  • 3/4 cup buttermilk
  • 1.5 cups sugar

Instructions

  • Prep a bundt pan or tube pan with a good amount of cooking spray. Cream butter, salt and sugar well with a mixer. Add eggs one at a time, mixing well after each addition.
    1/2 teaspoon salt, 1 cup butter, 1.5 cups sugar, 3 eggs
  • Add vanilla and butter extracts. Mix well. Alternate buttermilk with cake flour in two parts to add to wet ingredients. Pour in prepared pan.
    2 cups cake flour, 1/2 teaspoon butter extract, 2 teaspoons vanilla, 3/4 cup buttermilk
  • Place in a cold oven on lowest rack and bake at 325 degrees for 1 hour and 15 minutes. Cool in pan for 30 minutes. Turn out, slice and Enjoy!

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 251kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 188mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 418IU | Calcium: 24mg | Iron: 0.3mg
* This recipe can be doubled to make a much bigger cake. It is also perfect to make in a loaf pan. It can be all you need or much more!

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