Buttermilk Pound Cake II Recipe

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Most Helpful Positive Review

Dec 14, 2003

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 zest of one large lemon, (No lemon extract- use the real thing!), two tsps. of pure vanilla extract, and, here's the real change, one and a half tsps. of ground cardamom. When the cake is still warm, remove from tube pan, and drizzle with a glaze:mix one cup powdered confectioner's sugar, with enough fresh lemon juice to be runny, ( a consistency like Elmer's glue ). These changes take Cathy's wonderful cake and transform it into a GREAT CAKE! Try it!

—KARLMALE

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Most Helpful Critical Review

Oct 14, 2011

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 recommend this recipe....

—veena Stewart

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458 Ratings

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Sep 09, 2006

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 them, I tried sprinkling some icing sugar on the pan after oiling it, and it did add a little caramelish-crunchy side to the cake that I liked. My bf prefers cake to be plain, so he prefered the other one (without sugar sprinkled). I also added two tsp of vanilla extract instead of one and I used real lemon juice:) And finally, I baked it for around 70 mins too, and it was perfect: the crust was a nice shade, and it was yummy! Am glad I tried this recipe:)) =UPDATE= I tried this recipe around 5-6 times already (all with great success!!)and I noticed a definite change in taste if I beat the butter and the sugar with an electric mixer and if I just mix the butter and sugar MANUALLY. When I beat it with a mixer, it tastes great but it is definitely BETTER if you beat the butter and the sugar with with a wooden spoon. It has a richer taste. Just make sure to beat it well (until the mixture is uniform). Since it's done manually, the sugar will not be creamed with the butter, but don't worry about it coz when it's cooked, there is no grainy texture or anything. Ah, and it tastes AWESOME with almond essence instead of vanilla:)

—Julieluv

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Oct 16, 2007

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 about 5 minutes. I used fresh lemon juice and lemon zest(1 large lemon. After reading the other reviews, noting that it may be a little dry, I added 1/2 cup sour cream. It turned out awesome!!! I will make it this way for now on.

—seyi621

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May 25, 2007

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!!!

—maiyamac

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Apr 01, 2010

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 measurements of them are so classic and traditional (note other, similiar recipes) is because it WORKS. This is one, fine pound cake. Moist with a delicate and tender crumb. Exceptional, actually. I made half a recipe and used 1/2 tsp. vanilla and 1/2 tsp. of Creme Bouquet flavoring. I also added about a cup of fresh blueberries and baked about 30 minutes in a mini rose Bundt cake pan. I drizzled it with a glaze of powdered sugar and lemon juice. Absolutely first rate and delicious.

—naples34102

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Dec 10, 2003

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 lemon flavoring since I didn't have any. My bundt pan is pretty old and I'm not even sure how many inches in diameter it is. So, being on the safe side, I baked mine in a 9x13 inch pan. It turned out perfectly and was completely cooked in about 50 minutes. The sides of the cake started pulling away from the pan, and so I knew it was done. Even though the recipe calls for 3 cups of sugar...this cake was NOT overly sweet. The brown sugar complemented the buttermilk flavor very well. I will keep this one in my recipe box!! Thanks a million Cathy.

—JOSIE

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Mar 21, 2007

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.

—bakergirl

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Nutrition

Calories
489 kcal
24%

Carbohydrates
75.1 g
24%

Cholesterol
147 mg
49%

Fat
18.3 g
28%

Fiber
0.8 g
3%

Protein
7.2 g
14%

Sodium
289 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Buttermilk Pound Cake II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 489
Calories from Fat: 165

% Daily Value *
Total Fat 18.3g 28 %
Saturated Fat 10.7g 53 %
Cholesterol 147mg 49 %
Sodium 289mg 12 %
Potassium 104mg 3 %
Total Carbohydrates 75.1g 24 %
Dietary Fiber 0.8g 3 %
Protein 7.2g 14 %
** Sugars 51.3g
Vitamin A 12 %
Vitamin C < 1 %
Calcium 6 %
Iron 19 %
** Thiamin 27 %
Niacin 26 %
Vitamin B6 4 %
Magnesium 4 %
Folate 39 %

* 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.