Buttermilk Pound Cake

This is another recipe that comes from my early teaching years.  I can't remember exactly who gave this one to me but it came from one of several teaching assistants back in the early 1980's.  This is my basic pound cake recipe.  It's a good vanilla pound cake with a tender crumb due to the addition of the buttermilk.  Serve it plain or with fruit and ice cream.

Buttermilk Pound Cake

Printable recipe

1 cup butter

3 cups sugar

4 eggs

3 cups all purpose flour

¼ tsp. Baking soda

1 cup buttermilk

1 tsp. Vanilla

Cream butter and sugar.  Add eggs one at a time beating

well after each addition.  Combine flour and baking soda; add

alternately with buttermilk and beat well.  Stir in vanilla.

Pour into a greased and floured 10 inch fluted tube pan (bundt pan).

Bake at 325 degrees for 1 hour and 10 minutes or until cake tests done.

Cool in pan for 15 minutes before removing to a wire rack to cool.  
If desired, dust with confectioner’s sugar.

*Note:  If using a dark coated pan, decrease oven to 300 degrees

and bake for 1 hour and 20 minutes.