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Buttermilk Pound Cake

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3 cups sifted flour 3 cups sugar (or powdered sugar) 3 sticks salted butter (softened) 5 eggs 1 cup buttermilk 1 teaspoon salt 1/8 teaspoon baking soda 1 tablespoon vanilla

Preheat oven to 325�F. Sift flour 3 times with sea salt and baking soda, then set aside.

Put softened butter and sugar in mixing bowl, mix for 15 minutes on medium speed.

Break eggs into a bowl, then reduce speed to low. Add eggs one at a time.

Stir vanilla.

Divide flour into three portions then add, alternating with liquid, as follows:

When thoroughly mixed, add one cup of flour, then a half cup of buttermilk, one more cup of flour, then another cup of buttermilk, then the last cup of flour. Mix well, but do not overmix!

.. (A rubber spatula helps to scrape down sides of bowl while mixing).

Pour batter into a greased and flour-dusted Bundt Pan.

Bake At 325�F for 70-75 minutes for a 12 cup Bundt, or 45-60 minutes when using mini Bundt pans.

Best results are room temperature.

Contributed by: Edit

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