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.
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
How to Make It
Preheat oven to 350°.
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.
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.
Great recipe. Hard to believe it's light. I made this using a small Bundt cake pan (6 small Bundt) plus two mini-loaves. Threw in some chocolate chips in the mini-loaves which made them even better. My mother-in-law raved about these. Be careful to grease the inside ring if you are using the Bundt pans - as I had difficulty getting a few of the cakes out.
Delicious cake. I have made it twice for birthdays usking two loaf pans. It did not take 1 hour (check at 50 min). I used cake flour to ensure the texture of cake rather than quick bread. It tastes wonderful plain, but I flavored 8oz Cool Whip Light with 1/2 tsp each of almond and vanilla extracts for an easy frosting. I toasted slivered almonds to sprinkle on top.
I made this in 2 loaf pans last night, and it was absolutely delicious! I baked the cakes for an hour and 5 minutes, just to be sure they were done. I used cake flour instead of all purpose, and the texture of the cakes was fine and light. The flavor is incredible. I can't wait to feed family with this later today.
I was pleasantly surprised to find this poundcake so moist and delicious! I served it with fresh fruit. I used a bit less sugar and thought it was on the sweet side; next time I will use even less. I baked them in 2 loaf pans and they were done perfectly in 50 minutes..
I've made these delicious pound cakes multiple times in small loaf pans, and they've turned out perfectly each time. Use high quality vanilla and add the zest of an orange or two Meyer lemons for added flavor. I've served warmed slices topped with fresh berries and a drizzle of Amaretto for a decadent dessert.
Excellent, excellent, excellent! I actually replaced one cup of sugar with Splenda, and the cake had no unpleasant taste or compromised texture. I also used vanilla bean paste to get the speckles, and I poured a simple orange juice glaze over the tops while the cakes were warm.
I will make this again and again!