Buttermilk Pound Cake I Recipe - Allrecipes.com
Buttermilk Pound Cake I Recipe

Buttermilk Pound Cake I

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

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Ingredients Edit and Save

Original recipe makes 1 -10 inch tube pan Change Servings


  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 More Reviews

Most Helpful Positive Review
Sep 09, 2010

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.

Most Helpful Critical Review
Apr 05, 2004

Very dry and "dull". I think it would have been much better if not baked as long as the recipe called for. Will try a different one next time.


22 Ratings

May 04, 2006

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.

Mar 15, 2003

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.

Nov 30, 2007

I baked this at 350 degrees (300 didn't seem hot enough) for 45-55 minutes. The outside turned nice and brown while the inside stayed soft. I changed the lemon to vanilla and upped it to 1 ts and added 1 cup chocolate chips. A very simple, light, and not really sweet cake which was a nice change. I definately want to try it the lemon way, too. I will most likely make this cake again when I have buttermilk to use up.

Jun 04, 2009

Delicious cake and so easy to make. I baked mine at 350 degrees for approx. 45 minutes. It came out moist. I would not change the recipe as we thought it very good. Served it with fresh strawberries and a dollop of cool whip...Although it would be great with out the additional garnishes.

Jan 10, 2008

i find that when a cake calls for crisco shortening in order to get a buttery taste also, then you crisco butter.it comes in sticks and should be close to the regular shortening

Jan 31, 2003

I think this would be a great recipe for those that loves buttermilk


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  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 50 g
  • 16%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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