Buttermilk Pound Cake

"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."
photo by blbaylor photo by blbaylor
photo by blbaylor
photo by Marjorie Ram photo by Marjorie Ram
photo by janueof1boi photo by janueof1boi
photo by janueof1boi photo by janueof1boi
photo by ksalyers photo by ksalyers
Ready In:
1hr 20mins
1 cake




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

Questions & Replies

  1. Can I use unsalted butter
  2. Did you preheat the oven?
  3. Please add "Cool in Pan for 20-30 minutes before turning out." I've never made a successful pound cake, so I thought this is the ONE!! And it is, except for a novice pound cake cooker, it's not like an angel food cake which can be turned upside down on a tall coke bottle to cool! Otherwise, this is a perfect recipe and I learned my lesson, I hope! I'm only 81 years old. It broke and I was able to save it in three big chuncks which is fine. I was going to slice several pieces to take to friends. It's a great recipe, just let it cool first!!!
  4. Can I use cake flour instead of flour
  5. Is there a way to tweak this to turn into cupcakes/12 or 24?


  1. 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
  2. I guess I am a pound cake snob tho I haven't made many. Not one I have made suited me until this one. I followed the instructions to the letter and I have to say this is the best pound cake I have ever eaten! I don't know why some of the reviewers said it hadn't much flavor or they couldn't taste the butter???? I did use lemon extract but lemon extract can be very over powering if u use too much. I used the exact amount and the flavor of this cake and moistness is incredible. I also baked it in my new anniversary edition bundt pan from nordic ware. Nice color on the outside with a beautiful inside. U will not regret making this if u follow the directions to a T!
  3. 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.
  4. 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.
  5. 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.


  1. Also did one using lime zest.
  2. Great recipe, i had to put my touch on it . Zest 4 oranges and 1/4 cup of orange juice.. Also made icing using 1/4cup of zest and 1/8 cup juice, 4 tble spoon of grenadine syrup to a basic cream cheese icing... My wife calls it a sunrise cake.
  3. 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!
  4. Lovely, tasty cake; who would have thought that humble buttermilk could make a pound cake taste this good?? I actually ended up making 3/4 of the recipe - I know from past (bitter) experience that my bundt pan is a bit too small for 4-egg-3-cups-of-flour cake, so I scaled this down a bit. Worked beautifully! I used fat-free buttermilk and 2 ts of vanilla sugar instead of the extracts. Also reduced the oven temperature to 150 C as my pan is dark and coated (and thus tends to produce a hard crust on cakes if I use the specified temp.), and baked for about 1 hour and 10 minutes. Yum! Thanks for a great recipe!
  5. This cake turned out great. The only change I made was I added 2 tsp vanilla instead of the lemon extract. I made 3 8x4 loaf pans (as you can see by the picture) and baked them exactly for 40 minutes. They turned out perfectly. I will be making this recipe again. I'm thinking of adding cherries next time. Thanks for a keeper.



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