Serves: 16
Total Calories: 328
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda add alternately with the buttermilk and beat well. Stir in vanilla. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° 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 completely. If desired, dust with confectioners' sugar.
© Copyright Reiman Publications, 1993-1997
This Buttermilk Pound Cake recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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