Buttermilk Pound Cake II

Buttermilk Pound Cake II

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"Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous dessert ideas."
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1 h 45 m servings 489 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 75.1g
  • 24%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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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.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 550 Ratings

Most helpful positive review

Formerly a professional baker, now retired, I can't resist "fooling around" with a great basic recipe, of which this one is GREAT! However, I changed the flavorings by using the juice AND zes...

Most helpful critical review

this was terribly sweet.... i reduced the sugar amount and still it was awfully sweet. wont make it again. maybe its good for people who like sweet. but if u are not a sweet type i wouldn't reco...

Formerly a professional baker, now retired, I can't resist "fooling around" with a great basic recipe, of which this one is GREAT! However, I changed the flavorings by using the juice AND zes...

I thought this recipe was quite good. When making it the second time, I changed a few things. I added 1 stick of butter and 1/4 cup shortening. I also creamed the fats and sugar together for abo...

Definitely an awesome cake. I tried this recipe yesterday, and it was DELICIOUS! I baked two cakes, one using a loaf pan and another one using a BUNDT pan. After reading some reviews, for one of...

This was INCREDIBLE. The only change I made was to halve the recipe and bake in a loaf pan for 50 minutes instead of a bundt cake pan for an hour. The BEST pound cake recipe I've ever tried!!!

Classic, reliable pound cake recipe with basic ingredients and standard measurements...3 c. flour, 3 c. sugar, 6 eggs, 1 c. butter. And the reason why the ingredients and the fairly standard me...

I was so tickled when I pulled this out of the oven and saw how beautiful it had turned out...considering the 2 adjustments I made. I substituted brown sugar for the white and left out the lemo...

This recipe was very good. Some people said that the original recipe was dry so I added 2oz cream cheese. I also added lemon zest, which made it even better.

Very good, and moist. I bake cakes for a lady that has a catering business, and I made her 5 loaves last week, and she wants 2 more tomorrow!! This is the best recipe I have tried for poun...

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 p...

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