Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a wonderful pound cake that even the most picky eaters will love! Every time I make this, it is gone in no time.

Ingredients Nutrition

Directions

  1. Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
  2. Add eggs, one at a time, beating after each addition.
  3. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
  4. Stir in flavorings.
  5. Pour into greased and floured 10-inch tube pan.
  6. Bake at 325 degrees F (163 degrees C) for 1 hour.
Most Helpful

5 5

I wanted something not too sweet and so I made this. It really fit the bill and was delicious. Thanks Anke for the delightful recipe. I'll certainly make it again! Nancy

5 5

Wonderful moist cake. I substituted orange juice and zest for the lemon extract and made 2 loaf cakes instead of using the tube pan. I might try adding cranberries or something interesting in the future. Thanks for posting.

5 5

Nice moist and light cake. Didn't have any lemon extract so used grated rind of a lemon and orange, great citrus taste. This is also a good basic recipe that could be adapted to lots of different flavours.