Buttermilk Pound Cake I Recipe

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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.

—Jillian

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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.

—MAMAWSRECIPES

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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.

—EILISH40

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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.

—LINDA W.

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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.

—Krazyquilts

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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.

—lanie60

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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

—junebug

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Jan 31, 2003

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

—RED MOM

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Nutrition

Calories
365 kcal
18%

Carbohydrates
50 g
16%

Cholesterol
61 mg
20%

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.

Nutritional Information

Buttermilk Pound Cake I

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 365
Calories from Fat: 148

% Daily Value *
Total Fat 16.5g 25 %
Saturated Fat 4.2g 21 %
Cholesterol 61mg 20 %
Sodium 101mg 4 %
Potassium 75mg 2 %
Total Carbohydrates 50g 16 %
Dietary Fiber 0.7g 3 %
Protein 5.1g 10 %
** Sugars 29.6g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 5 %
Iron 15 %
** Thiamin 23 %
Niacin 20 %
Vitamin B6 2 %
Magnesium 3 %
Folate 31 %

* 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.