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    You are in: Home / Recipes / Buttermilk Pound Cake Recipe
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    Buttermilk Pound Cake

    Average Rating:

     51 Total Reviews

    Showing 1-20 of 51

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    • on June 17, 2002

      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

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    • on March 04, 2003

      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.

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    • on January 31, 2003

      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.

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    • on October 22, 2002

      This was a good moist cake. And really light and fluffy. I did substitute the lemon extract for juice from a whole lemon, and i gratted the orange zest into the cake mixture. I didn't have lemon extract at home. The outcome was good, gave it a really nice fragrance AND added flavour to the cake. Easy must try cake. Dad gave it two thumbs up. And that is a tough compliment to get.

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    • on April 22, 2003

      I was looking for a desert to use up some buttermilk and this was perfect! I followed Miraklegirl's suggestion of making two loaf cakes, which I dusted with sugar. Instead of the lemon extract I used coconut extract for a different taste. We will definitely be making this again soon changing different extract flavors for different cakes.

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    • on June 09, 2010

    • on May 11, 2010

      I didn't have lemon extract, so I used 2 teaspoons of Triple Sec. Had to cut the cake, bag it, and give it away really fast because I kept eating it, and eating it, and eating it. Addictive! One of the best cakes I've made in a long time! I'm going to make another one today and use a different flavoring--Mango Schnapps or black walnut extract maybe? YUM! (Oh, and I'm high altitude, so maybe I had some different results than everyone else?).

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    • on March 03, 2010

      I cut this recipe in half, and used 1 loaf pan. I tripled the vanilla so the flavor was nice, but I agree it wasn't as rich or as buttery as I would have hoped. It was very, very light. It really didn't taste like a pound cake at all. I wasn't disappointed, but I had hoped for something more pound cakey.

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    • on February 28, 2010

      I wanted to love it. I used 1tsp vanilla and some Lorann orange oil (stronger than extract) plus the zest of an orange. Still I found the cake not as rich or buttery as I had hoped. Not very flavorful. Sorry.....

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    • on December 19, 2009

      First cake I ever made. Easy and delicious. Thanks

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    • on November 01, 2009

      Followed directions, except I added 1 teaspoon butter flavoring and 1/4 teaspoon of almond extract. A very pretty cake.

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    • on October 04, 2009

      followed the directions completely... The cake came out PERFECT

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    • on December 23, 2008

      Pretty decent. I followed recipe exactly as printed. However, my baking time was longer than 1 hr. More like 1 hr25 min. Came out of pan no problem, I use shortening then a tspn flour over the shortening. No cakes ever stick with that. Not really a fan of lb cake. They never thrill me. This was no different. I like to fry the slices in pan then serve with ice cream. I'll try that tomorrow. I'd make it again. Can't say I tasted the buttermilk

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    • on June 26, 2008

      We thought this pound cake was great. I didn't change a thing, and we enjoyed it plain, warm from the oven, and later as strawberry shortcake. My tube pan was too small, so I baked a second, smaller cake, which I froze. It was just as good out of the freezer later. Thanks!

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    • on June 02, 2008

      If you need a basic pound cake to adorn with strawberries and whip cream ( or anything else), this is your cake. However, by itself it does not have much flavor.

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    • on April 29, 2008

      This recipe was fantastically easy and came out wonderful. I made it in less than 15 minutes using my stand mixer (including cleanup!), who would've thought I could bake a cake from scratch that quickly!?! It was a little lighter in texture than what I would consider traditional pound cake, but had way more flavor. To me the texture was more similar to a coffee cake. The flavor was phenomenal and it was wonderful by itself, as well as served with berries and cream. I did use vanilla instead of lemon extract. A great go-to recipe, the only thing I don't normally have on hand would be the buttermilk. Thanks for a keeper!

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    • on April 23, 2008

    • on April 22, 2008

      Made this cake into cupcakes for one of my twins birthday cakes and iced with Cream Cheese frosting from Best Ever Banana Cake With Cream Cheese Frosting. Popped a freckle on top for decoration and YUMMY. They looked fabulous and tasted great. The adults who stayed for the party especially loved them. Thanks for sharing!!

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    • on March 25, 2008

      I made this for easter and I was disappointed with the weird spongy texture. Also it was the only bundt cake I have ever made (in 27 years of cooking) that I absolutely could not get out of the bundt cake pan! It smelled great and the taste was ok (a little too sweet) but I would not make again.

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    • on March 08, 2008

      I turned this cake into a Banana Walnut Buttermilk Pound Cake. I chopped walnuts and put them into the bottom of the pan before I put the batter in. I used 1 1/2 teaspoon of banana flavoring and 1/2 teaspoon of vanilla. I then topped it with a banana glaze and it was fantastic.

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    Nutritional Facts for Buttermilk Pound Cake

    Serving Size: 1 (1459 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4954.6
     
    Calories from Fat 1888
    38%
    Total Fat 209.8 g
    322%
    Saturated Fat 124.7 g
    623%
    Cholesterol 1343.8 mg
    447%
    Sodium 3063.4 mg
    127%
    Total Carbohydrate 700.1 g
    233%
    Dietary Fiber 10.1 g
    40%
    Sugars 414.6 g
    1658%
    Protein 73.9 g
    147%
    Detailed Nutrition Values About Nutrition Info
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