I used both lemon and almond flavoring and this tasted terrific. We live on a military base, so consequently I have an old, unpredictable oven, which is I'm sure the reason my cake was somewhat dry. The flavor was so awesome, though, I cut it up and layered it with some homemade strawberry-lemon jam and homemade custard filling. Yummy. I'll make this again and again.
This was a wonderful, luscious, buttery tasting pound cake. It was very moist and slightly crumbly (a little like cake but not) as compared to a dense pound cake. The buttermilk (I used the real stuff) added a buttery flavor that is not obtained with pound cakes made with milk, sour cream, or cream cheese. The cake is not a large 10-inch tube pound cake (in height) but is a great size for coffee, snacking or dessert. I used vanilla extract and did not add chocolate chips, orange peel, or lemon peel. My husband has fallen in love with this recipe, and has managed to eat at least two pieces/day over the past two days. This one is a keeper!!!
I have a problem: I can't stop eating this! It came out of the oven about 90 minutes ago, and I've already had two pieces--and I haven't even had dinner yet! I don't believe I've ever made a cake with just shortening before (typically I would automatically substitute butter) but in my quest to find lowcost recipes, I went with just the shortening. And I can't believe it, but I don't care at all that I didn't use butter! This cake is an absolute delight--moist inside, a little crusty outside, with a wonderful flavour (I used 1 tsp orange extract and 1/2 tsp almond extract). This was perfectly done after 90 minutes. The recipe is very easy to prepare and will definitely be a regular for me from now on. Thanks for posting this!
Great basic cake, buttery and moist. I used orange essence and the flavour was just right.
Excellent recipe. Some observations: I prefer this recipe to the 4-egg cake at http://www.food.com/recipe/buttermilk-pound-cake-29113. I used butter (the entire 250 g block*) instead of shortening, and reduced the sugar to 1 1/2 cups. For flavorings, I used a teaspoon of vanilla and a tablespoon of orange juice. For buttermilk I used 'lait fermenté' (fermented milk) which is pretty much the same thing. Regular granulated sugar gives the best result. I endorse previous advice to cream butter and sugar thoroughly. Also, grease and flour the pan carefully, as this cake is prone to sticking like glue. If you can sift the flour, do so. * Here in Europe the butter comes in 250g blocks; a cup is about 225g.
This pound cake is wonderful! I had some buttermilk to use up and was looking for a recipe when I came across this one. I followed the recipe and added lemon rind and some lemon juice; great flavor and a lovely consistency, moist but not heavy or crumbly, just perfect! This is going to be my go - to poundcake recipe! Thanks, Donna M. for posting!
I made this pound cake twice, once using vanilla flavoring and the second time using banana flavoring, they both tasted excellent!! This will be my pound cake recipe!! I made them both in the same week!
Mmmm, good cake. Used lemon juice and zest and will try it with other flavourings too. The cake was moist, dense and buttery (although I kept to the recipe and used shortening). It baked in exactly 90 minutes and I had no problems at all to get it out of the pan (used a bundt pan). Very good recipe, this cake will be made many more times!
Thanks for posting.
This is a fabulous cake. I did use the zest of 1 orange & it gave a nice(tasteable)orange flavor. I also used a splash each of almond & vanilla extract. I did the buttermilk substitution suggested like I also have when it's needed. After about 1hr 20 mins I cranked the temp up to 350 for 5 more mins because it was very pale looking. Will definatley make often as it is a recipe with most of the ingredients on hand