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Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Vanilla Buttermilk Pound Cakes

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.

Cooking Light NOVEMBER 2008

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

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.

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
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Vanilla Buttermilk Pound Cakes recipe

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