Reviewed: Jun. 9, 2008

pretty good, more of a shortcake texture and a bit on the sweet side.

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kristie111

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Reviewed: May 25, 2008

Wonderful! Made this to celebrate our 2 boy's 6th and 4th birthdays with our families and frosted with Cream Cheese Frosting I from this site. I used both vanilla and almond extract and opted to reduce the sugar to just over 2 1/2 cups as 3 seemed like sooo much! It was easy to whip up and came out of my bundt pan looking great! Anyway, the entire cake disappeared, not a crumb left. Thanks for sharing!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: May 22, 2008

Finally a cake my grandmother would be proud of. This reminds me of my grandmother simply being in her element. My kitchen is smelling wonderful right now. I was asked to make a southern old fashioned cake for my co-workers parents. I was so impressed with the first one exactly as the recipe called for, I decided to see if I could improve on it. So this is what I changed. I only used 2.5 cups of sugar. I used the lemon and zest of 1 large lemon. I used a tablespoon of mexican vanilla and didn't cream the butter and sugar as long. The cakes both fantastic, but I think the 3 cups was too sweet for me customers. On a final note, this was very easy to make.

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Dadee

Home Town: El Campo, Texas, USA

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Reviewed: May 21, 2008

I found this recipe and I made it today. I didn't have any lemon or vanilla flavoring, so I used almond and mint instead. It turned out so moist! My daughter loves it!

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Mrs David Gill

Cooking Level: Expert

Home Town: Wade, North Carolina, USA

Living In: Fort Benning, Georgia, USA

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Reviewed: May 10, 2008

Loved this and have made it several times! Only change I made was to increase the vanilla to 2 tsp. It's very dense and moist and freezes really well. Good with fruit, a light lemony glaze or just plain.

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KathyGS

Cooking Level: Expert

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Reviewed: Apr. 21, 2008

Man, do I love pound cake! This was fantastic!! Ate it plain, ate it with berries, ate it with ice cream ... it was great with everything! Used fresh lemon juice because I didn't have any extract, and I dusted the bottom of my bundt pan with sugar to get a crusty top. Definitely recommended.

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Marlena C.

Cooking Level: Beginning

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Apr. 11, 2008

This is delicous! Only I was dissapointed that mine didn't rise like the other pictures, it was very dense. I followed the recipe to a "t" minus the lemon extract, so not sure what happen.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Apr. 4, 2008

This cake tasted very good! I have a paula deen pound cake recipe I've used for years and this recipe is just as good (and less steps). I halved the recipe and was going to use a regular loaf pan but realized there was not enough batter to bring it up high enough in the pan even after baking. Instead I used my old standby's, 2 mini loaf pans which worked fine for all the batter to fit. I baked for 55 minutes total. Let cool, then served with sue's hot fudge sauce recipe from this site. Together they were GREAT! With a scoop of french vanilla ice cream and it would be a WOW!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 30, 2008

I baked this cake in anticipation of my brother's visit with us not seeing each other for nearly 3 years. We love sitting over a slice of pound cake and a steaming cup of coffee as we catch up on each others' news. After he left, he called and said "By the way, Sis, that was some of the best pound cake since Gramma's. Sure would like that recipe"! Rich, full-bodied, great texture. Didn't have lemon flavoring so used one tsp. coconut flavoring and it was gone in 1 1/2 days. Nuff said! Many, many thanks.

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Mar. 3, 2008

This is the best result I've gotten with a pound cake recipe. I used 2 teaspoons almond extract in place of the lemon and added a box of vanilla instant pudding. Cake was done right at 70 minutes. Very moist. Served with strawberries and whipped cream. The cake got rave reviews from my dinner guests.

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Patty K

Cooking Level: Expert

Home Town: Herndon, Virginia, USA

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Reviewed: Feb. 26, 2008

Made half and baked it in a loaf pan. Didn't have any lemon extract so used only vanilla. Did dust the loaf pan with sugar and was very happy with the crunchy crust.

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Linda

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 20, 2008

I made a smaller cake at 10 servings. I used 1 cup milk just shy of a full cup w/lemon juice to make it a full cup (when you are out of buttermilk this works just fine)and had a wonderfully tasty cake that the kids and I are more than happy with.

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Odessa

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Reviewed: Feb. 11, 2008

This was a very, very pretty cake, so I'll start with that. However, the taste was very so-so. I kinda only really tasted eggs and vanilla. I think I would maybe make this only if I had buttermilk to use up, b/c my husband did eat this so it wasn't a total waste. Thanks anyway..

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Feb. 5, 2008

This is a good recipe if you're trying to get rid of buttermilk already on hand. Otherwise, I'd use a different recipe instead. It was very good and moist, but not an all time best ever recipe.

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RaVenSymphoNie

Cooking Level: Expert

Living In: Aurora, Illinois, USA

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Reviewed: Jan. 16, 2008

I made modifications to this recipe: I took out lemon and vanilla elements and replaced them with 1/2 tablespoon of cardamom. I also folded almost a full bag of frozen blueberries into the batter. Fantastic!!! The whole family loves it! This is a new classic!

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tatiana hisel

Home Town: Denver, Colorado, USA

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Reviewed: Jan. 15, 2008

Absolutely yummy! It is so hard not to keep having another piece!!! I didn't have lemon extract so I used fresh lemon juice and doubled the amount called for. And my cake was done at 70 minutes. Thank you so much for sharing! This is a definite keeper.

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Helen

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 5, 2008

delicious.....I dont normally like things to sweet so i put a little les sugar and mix brown and regular... I also used natural lemon juice and added some fat free plain yoghurt to the buttermilk...its was really moist....thank you

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natsrey

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Reviewed: Dec. 29, 2007

This is my first pound cake that i baked! It turned out just great! Everyone who tried it loved it and they said it was really good! Moist, but a bit sweet. I used fresh lemon juice instead of the flavor and i used yogurt instead of the buttermilk! Thanks very much Cathy! I will definitely bake this cake again!

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MuM_of_3

Cooking Level: Expert

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Dec. 10, 2007

this was very good but i'm not a baker mines was alittle dry think i baked to long will be trying again thanks..

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SUNSHINE21

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Reviewed: Dec. 9, 2007

This cake was absolutely delicious! It was very moist and flavorful. I read all the reviews before I made it. That is why I love this site because you can check out the reviews before you try a recipe. I did halve the recipe and bake it in a loaf pan like someone else said. I didn't want a big cake. I just wanted to test the recipe. I also added a little lemon zest to the batter, and it was perfect. I dusted the top with powdered sugar as it is so tasty, you don't need anything else! Enjoy it, as you won't be disappointed! I have to be careful with my oven, so I always bake for less than a recipe says!

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Lisa

Cooking Level: Expert

Living In: Turnersville, New Jersey, USA

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Buttermilk Pound Cake II

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