Community Pick
Buttermilk Pound Cake
photo by blbaylor
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
1 cake
ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
directions
- 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.
Reviews
-
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!
-
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.
see 65 more reviews
Tweaks
-
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!
-
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!
-
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.
see 2 more tweaks