Buttermilk Pound Cake

This pound cake is so easy and delicious. It is so sweet and buttery. Serve it with whipped cream and strawberries for a summer dessert! Also, perfect with a morning coffee. It’s great for when you need to use up leftover buttermilk. I got the recipe from Taste of Home HERE.

Recipe Review:


  • Steps: 2
    • Rating: Easy
  • Involvement
    • 20. min prep
    • Rating: Easy
  • Ingredients & availability
    • 8 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Stand mixer or mixing bowl & hand beaters
  • Measuring spoons and cups
  • Toothpicks
  • 10-in fluted tube pan.

The Recipe

Time: 20 min. prep + 70 min. cook time = 1.5 hours

Servings: 20

Calories/serving: ~ 285


  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • Confectioners’ sugar, optional


  1. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325F until a toothpick inserted in the centre comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar if desired.