Vanilla Buttermilk Pound Cakes

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 32%
  • Fat: 5.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.2g
  • Carbohydrate: 22.3g
  • Fiber: 0.3g
  • Cholesterol: 34mg
  • Iron: 0.7mg
  • Sodium: 95mg
  • Calcium: 25mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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