Buttermilk Pound Cake II Recipe
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Buttermilk Pound Cake II

By: Cathy 
"Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous desert ideas."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (345)

What to Drink?
Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 or 10 inch tube pan
 

Ingredients

  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
  2. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
  3. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 419 | Total Fat: 15.7g | Cholesterol: 126mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 14, 2003 by KARLMALE   view full review
Formerly a professional baker, now retired, I can't resist "fooling around" with a great...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 9, 2006 by Julieluv   view full review
Definitely an awesome cake. I tried this recipe yesterday, and it was DELICIOUS! I baked two...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 16, 2007 by seyi621   view full review
I thought this recipe was quite good. When making it the second time, I changed a few things....
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on May 25, 2007 by maiyamac   view full review
This was INCREDIBLE. The only change I made was to halve the recipe and bake in a loaf pan for...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 1, 2010 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
Classic, reliable pound cake recipe with basic ingredients and standard measurements...3 c....
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 10, 2003 by JOSIE   view full review
I was so tickled when I pulled this out of the oven and saw how beautiful it had turned...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 21, 2007 by bakergirl   view full review
This recipe was very good. Some people said that the original recipe was dry so I added 2oz...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 28, 2003 by SUETYB   view full review
Very good, and moist. I bake cakes for a lady that has a catering business, and I made her...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 4, 2008 by GodivaGirl   view full review
This cake tasted very good! I have a paula deen pound cake recipe I've used for years and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 5, 2007 by Kat   view full review
This was simple to make and so yummy.If you want a denser cake omit one of the egg whites from...

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