Vanilla Buttermilk Pound Cakes

Vanilla Buttermilk Pound Cakes Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Tart buttermilk and sweet vanilla mingle flawlessly in this pound cake. You can also prepare these cakes in two (8 x 4–inch) loaf pans. Bake at 350° for one hour or until done.

Yield:

5 loaves, 6 servings per loaf (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 144
Caloriesfromfat 32 %
Fat 5.1 g
Satfat 3.1 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 2.2 g
Carbohydrate 22.3 g
Fiber 0.3 g
Cholesterol 34 mg
Iron 0.7 mg
Sodium 95 mg
Calcium 25 mg

Ingredients

13.5 ounces all-purpose flour (about 3 cups)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla extract
3 large eggs
1 1/3 cups low-fat buttermilk
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.

3. Spoon batter into 5 (5 3/4 x 3 3/4–inch) loaf pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack.

Note:

Marcia Whyte Smart,

November 2008
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