8 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

I'm always on the lookout for a good/different pound cake recipe, and this one did not let me down! My pound cake was sweet and buttery with a lovely texture that only buttermilk can produce; the cake melts in your mouth. I did not add the chopped pecans or lemon flavoring (some lemon haters in my house). I baked my cake at 325 degrees F for approximately 1hr 10min (1 1/2 hours would have been too long) - check your cake about every 5 minutes after you have baked it for an hour to check for doneness. I baked two pound cakes, and will be defrosting one next week to take to my DD's elementary school for Teacher Appreciation week. Wonderful recipe!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Caryn March 15, 2003

This was delicious! Great flavor and texture. I might try an almond or orange extract next time just to experiment. We topped ours with fresh strawberries and then a dollop of the following: using room temperature cream cheese, mix equal parts cream cheese and marshmallow fluff with a blender until smooth.

0 people found this helpful. Was it helpful to you? [Yes] [No]
I Love Figs! April 28, 2012

Left out the lemon, ground the pecans and added to cake batter before baking. Great cake will make again, thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
kaec May 07, 2007

I followed this recipe exactly despite having reservations about the lemon essence, but I thought it deserved a fair go the first time. I made it in my new 24cm/9.5" Bakers' Secret "fluted tube pan" (see photo) and when I turned the cake around in the oven halfway through the cooking time (because my oven cooks faster at the back than the front) it was absolutely full, so make sure you use a big cake tin! The cake is nice and moist and dense but doesn't taste too heavy. Next time I'd either leave out the lemon essence, which always tastes artificial to me even if it's a "natural" extract, or use freshly grated lemon zest instead. I might also reduce the amount of sugar by half a cup or so because it's a bit too sweet. Hopefully that won't affect the texture, which is great.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Jo C January 24, 2005

Very good and easy to make. My ds made this without any problems following the directions exactly (except for skipping the nuts and lemon flavoring) and it baked to perfection in 1 1/2 hours for us. It was perfect dusted with powdered sugar for a dessert that pleased everyone. Thanks for sharing!

0 people found this helpful. Was it helpful to you? [Yes] [No]
ellie_ July 29, 2004

Great cake! Easy to make. I used some of it in a strawberry trifle. YUM!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Christie2113 May 28, 2004

Wonderful flavor. I think I might have baked mine too long b/c the top was a little too brown, but it was a good complement to the meal and satisfied the picky eaters as well. Thank you for this recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
JenPo February 03, 2004

I only had 1/2 cup of buttermilk left so I halfed the recipe and baked in a loaf pan. It took 75 minutes. We all liked it. Good flavor.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Dorel September 05, 2003
Buttermilk Pound Cake