Rating: 4.5 stars
24 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 15

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.

Marcia Whyte Smart
Recipe by Cooking Light November 2008

Gallery

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

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

144 calories; calories from fat 32%; fat 5.1g; saturated fat 3.1g; mono fat 1.4g; poly fat 0.2g; protein 2.2g; carbohydrates 22.3g; fiber 0.3g; cholesterol 34mg; iron 0.7mg; sodium 95mg; calcium 25mg.
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