Buttermilk Pound Cake I

Buttermilk Pound Cake I

Becky 0

"Buttermilk gives this recipe for a moist pound cake a nice bit of tanginess to complement the lemon extract."

Ingredients {{adjustedServings}} servings 365 cals

Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour one 10 inch tube pan.
  2. Combine shortening, white sugar, eggs, buttermilk, sifted flour, baking soda, baking powder, and lemon extract and beat with an electric mixer for 3 minutes at medium speed. Pour batter into prepared pan.
  3. Bake at 300 degrees F (150 degrees C) for one hour. Remove cake from pan after it has cooled.
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Reviews 20

  1. 22 Ratings


This is your standard buttermilk pound cake. I used butter instead of shortening and do add two more eggs to increase the moistness. I also added 2 tsp. of vanilla extract and 1 Tbsp. of real lemon juice. I served this with fresh fruit and real whipped cream.


This recipe appealed because of the buttermilk and simplicity. I did make some changes because the original recipe I found to be uninteresting and a little dry. I subsituted 1/4 cup butter for some of the shortening and used the grated rind of 2 lemons rather than lemon flavoring. Also I glazed it with a simple icing made from lemon juice (real) and icing sugar.


Very tasty and simple recipe to make, and I'll definitely make it again. I included about a cup of frozen blueberries that I tossed with some flour so they wouldn't sink to the bottom and added some fresh lemon zest (about a tsp.) to the batter for a bit more lemony taste. However, the temperature of 300° for 1 hour just didn't cut it (and my oven thermometer is working). The cake was barely beginning to brown on top at 55 minutes and the batter was still "jiggly", so I cranked up the heat to about 350° and cooked it for another 15 minutes. Cooled it on a wire rack for 15 minutes and then removed the sides of the tube pan. Cooled it completely on the tube part of the pan, and then loosened the bottom and tube part with a knife and turned it over on a large round platter.