Buttermilk Pound Cake

This is modified from an old family recipe. It's moist, and tastes amazing when you toast it... and maybe even with a bit more butter spread on top. I love to make PB&J sandwiches between 2 toasted slices.




1 cup - butter 3 cups - flour 2¼ cups - sugar ¾ teaspoon. - salt 4 - eggs ½ teaspoon. - baking powder 1 teaspoon. - vanilla ½ teaspoon. - baking soda 1 teaspoon. butter flavoring 1 cup - buttermilk 3 Tbs. - Sugar 3 Tbs. - flour

Nutritional information

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1)Preheat oven to 350°. 2)Lightly grease a 9" x 5" x 3" loaf pan.** 3)Sift dry ingredients together. Set aside. 4)In separate, large bowl, cream margarine and sugar until fluffy. 5)Add eggs. Beat well. 6)Add vanilla and butter flavor. Add remaining ingredients, alternating dry mixture and buttermilk. Batter will be thick. 7)Spoon batter into greased pan. 8)Bake for 1 hour. 9) Cool in pan for 10 minutes, then turn out on to a cooling rack. Cool completely if you plan to frost it.. ** Grease pan, shake 3 Tbs. sugar all around to coat, then do it again with flour..