Buttermilk Pound Cake I

Buttermilk Pound Cake I

20

"Buttermilk gives this recipe for a moist pound cake a nice bit of tanginess to complement the lemon extract."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 365 cals
Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

20
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 le...

Most helpful critical review

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.

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 le...

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...

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...

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 an...

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 strawber...

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

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.

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

really good taste, moist and flavorful. However, I found that it was necessary to cook at 350° F and for the full hour. Other than that a worthwhile recipe to attempt!