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Vanilla Buttermilk Pound Cakes

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield 5 loaves, 6 servings per loaf (serving size: 1 slice)
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.

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

Nutrition 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

How to Make It

  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.