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Camille's Buttermilk Pound Cake

Camille's Buttermilk Pound Cake

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Simply the BEST pound cake EVER! Impress your friends with this really simple recipe that they'll ask you for in the end. Store in fridge and it's extra delicious!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt(R)).
  2. Beat vegetable shortening with sugar in a bowl with an electric mixer until light and fluffy; beat eggs into mixture one at a time, incorporating each egg before adding the next. Mix vanilla into egg mixture.
  3. Whisk flour, baking soda, baking powder, and salt in a bowl; stir into liquid ingredients in several additions, alternating with buttermilk to make a smooth batter. Pour batter into prepared tube pan.
  4. Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour. Let cake cool and dust with confectioners' sugar.
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I’m always pleased to be the first reviewer of a really terrific recipe. I made a half recipe, using it for 12 cupcakes. This cake is dee-licious - but it’s NOT a pound cake. (The amount of leavening is a dead giveaway) It is a light and fluffy yellow cake, not the heavy cake with the dense, compact crumb so characteristic of a pound cake. So if you’re looking for a sturdy cake, suitable for carving, or for a genuine pound cake, this would not be the recipe to choose. I am not criticizing the cake at all as it is a lovely, moist yellow cake. I only criticize its name.


Finally! I bought a new convection oven, & all my old & new cake recipes hopelessly collapsed.This is an excellent recipe. The cake came out perfectly done, fluffy, moist & all. I made half the recipe & had to add 1/4 cup more buttermilk & a full teaspoon baking soda & baking powder. I think I'll try some orange zest next time to add some flavor but otherwise, perfect!


I made this into cupcakes ...They came out lovely, light and fluffy ..definitely not like a pound cake. But pretty boring so i drizzle some lemon/confectioner sugar over the rest while still warm. The whole family, especially my mom in law loves it! Score one for me!! Ty for sharing this recipe :D