Best 20 Buttermilk Pound Cake Recipes

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Indulge in the delightful Buttermilk Pound Cake, a classic dessert with a moist, tender crumb and a rich, buttery flavor. This beloved cake is elevated with the tangy addition of buttermilk, resulting in a perfectly balanced sweetness. Our collection of recipes offers a variety of options to suit different tastes and preferences.

From the traditional Buttermilk Pound Cake recipe, which showcases the classic flavors of butter, sugar, eggs, and flour, to the decadent Chocolate Buttermilk Pound Cake, which adds a rich chocolatey twist, our recipes cater to every craving. For those seeking a lighter version, the Buttermilk Pound Cake with Applesauce provides a moist and flavorful cake with reduced fat and calories.

If you're short on time, the Easy Buttermilk Pound Cake offers a simplified recipe that yields a delicious cake without compromising on taste. And for a truly unique twist, try the Buttermilk Pound Cake with Lemon Glaze, where a zesty lemon glaze adds a refreshing citrusy note to the classic cake.

No matter which recipe you choose, you'll be rewarded with a moist, flavorful, and unforgettable Buttermilk Pound Cake that's perfect for any occasion.

Let's cook with our recipes!

BUTTERMILK POUND CAKE



Buttermilk Pound Cake image

Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped-once people taste it, they won't go back to their other recipes with buttermilk. -Gracie Hanchey, De Ridder, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 20 servings.

Number Of Ingredients 8

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 285 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE



Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze image

My mother's blue-ribbon pound cake recipe. It always gets rave reviews.

Provided by Sarah Copeland Sawicki

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar
1 ½ cups butter, softened
4 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
2 cups confectioners' sugar
¼ cup lemon juice
2 tablespoons butter, softened
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
  • Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  • Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g

BUTTERMILK POUND CAKE II



Buttermilk Pound Cake II image

Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous dessert ideas.

Provided by Cathy

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 9

3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup butter
3 cups white sugar
6 large eggs eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
  • In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
  • Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 488.8 calories, Carbohydrate 75.1 g, Cholesterol 134.5 mg, Fat 18.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 10.7 g, Sodium 289.2 mg, Sugar 51.3 g

GRANDMA RUBY'S BUTTERMILK POUND CAKE



Grandma Ruby's Buttermilk Pound Cake image

This lemon butter pound cake is super-moist and dense. It's not for those watching calories! It's a great comfort food and goes especially well with vanilla ice cream.

Provided by James Buddy Clower

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h45m

Yield 16

Number Of Ingredients 10

3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
3 cups white sugar
1 cup shortening
1 cup buttermilk
6 eggs
2 tablespoons lemon extract
1 teaspoon vanilla extract
1 teaspoon butter-flavored extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
  • Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 56.3 g, Cholesterol 70.4 mg, Fat 15 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 135.2 mg, Sugar 38.4 g

LEMON-BUTTERMILK POUND CAKE



Lemon-Buttermilk Pound Cake image

Here's the recipe I reach for when I need something tried and true. The old-fashioned cake has a tangy lemon flavor and is a nice dessert for potlucks or most any occasion. -Marianna King, Gastonia, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 15

1 cup shortening
1/2 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
LEMON SAUCE:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tablespoons grated lemon zest

Steps:

  • In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper., In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes. , Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely.

Nutrition Facts : Calories 458 calories, Fat 19g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 204mg sodium, Carbohydrate 66g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.

"BEST EVER" BUTTERMILK POUND CAKE



This pound cake is simple to prepare, and can be put together very quickly. It is wonderful when still warm from the oven, or toasted the next day with butter slathered onto it. Exellent with berries.

Provided by The Fat Man

Categories     Dessert

Time 1h15m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour, Sifted (White Lily, if available)
3 cups granulated sugar
2/3 teaspoon baking soda
1/2 lb unsalted butter, softened
5 large eggs
1 cup buttermilk (Whole Milk Buttermilk, preferably)
1 teaspoon pure vanilla extract
1 teaspoon butter flavoring
1/2 teaspoon almond flavoring

Steps:

  • Preheat oven to 350 degrees. Grease and flour large bundt pan.
  • Spoon flour into measuring cup, add to sifter and when all 3 cups are added, sift.
  • Combine flour, sugar and baking soda in mixer bowl of standing mixer (hand-held OK if that is all you have) and mix on medium speed for 30 seconds.
  • In separate bowl, lightly beat eggs, then add buttermilk and flavorings and mix.
  • Add softened butter and 1/3 of wet mixture to dry ingredients, and mix on medium speed until ingredients are just moistened.
  • Scrape bowl down, then beat on high for 1 full minute, turning bowl several times and scraping down sides at least once.
  • Add remainder of wet ingredients in 2 additions, beating about 30 seconds after each addition.
  • Remove mixer bowl, scrape any batter off beaters into bowl, and with rubber spatula mix batter a few turns to insure that it is well mixed.
  • Pour batter into prepared pan, and firmly tap pan on counter top to pop any bubbles in the batter.
  • Place on middle rack of preheated oven and cook until done, about 50 minutes to 1 hour.
  • If cake bakes longer than 50 minutes, you can butter a piece of foil and lay on top to avoid overbrowning.
  • Don't fret if top splits in a circle concentric to the pan -- that is proper for this cake.
  • When done, remove to wire rack; cool for 5 minutes, then invert pan and remove (may need to loosen edges with thin knife).
  • Do not cover until cool.

Nutrition Facts : Calories 482.3, Fat 17.8, SaturatedFat 10.5, Cholesterol 119, Sodium 124.2, Carbohydrate 75, Fiber 0.8, Sugar 51.1, Protein 6.7

SUPER MOIST BUTTERMILK LEMON POUND CAKE WITH GLAZE



Super moist buttermilk lemon pound cake with glaze image

I've tried so many other Buttermilk lemon pound cake recipes they all turn out dry as a bone so I made quite a few modifications about 10 years ago and now this recipe has been used in my family, and its highly requested by friends, and co-wokers.. Real butter, pudding and egg white are crucial to the moisture, do not...

Provided by Tiffany Cole

Categories     Cakes

Time 1h30m

Number Of Ingredients 14

3 c all purpose flour
2 1/2 c sugar
3 lemons (zest & juice
3 eggs
1 egg white
1/2 tsp salt
1 tsp baking soda
1 box instant lemon pudding mix (prepared
1 c buttermilk
1 1/2 stick butter
LEMON GLAZE
2 lemons (zest & juice
2 c confectioners' sugar
1/4 stick butter

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Use Pam baking spray a fluted tube pan (such as Bundt(R)
  • 2. Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg & egg white into the butter mixture before adding the next.
  • 3. Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice, pudding & zest into batter. Pour batter into prepared tube pan.
  • 4. Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  • 5. GLAZE' Beat confectioner's sugar, lemon juice, butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

TO-DIE-FOR BUTTERMILK POUND CAKE RECIPE - (3.8/5)



To-Die-For Buttermilk Pound Cake Recipe - (3.8/5) image

Provided by carmen-2

Number Of Ingredients 9

3 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 (2 sticks) cup butter
3 cups sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup buttermilk

Steps:

  • Preheat oven to 325°F. Next, grease and flour a 9" or 10" tube or bundt cake pan. By spooning lightly into measuring cups, measure 3 cups of flour and then level them off. Combine the flour, baking soda, and salt by stirring. Mix cream butter and sugar together in a large mixing bowl. Beat in the eggs one at a time, then add the extracts and beat mixture until it is light and fluffy, about four minutes. Alternate adding the flour mixture and buttermilk to the egg mixture. Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula. Bake in preheated oven. DO NOT open oven door until after one hour. When cake begins to pull away from the sides of the pan, it is done. Let cake cool in the pan for 10 minutes, then turn out on a wire rack to finish cooling. If cake doesn't want to release completely from the pan, tap lightly on top and sides of the upside-down pan with a spoon.

BUTTERMILK-MEXICAN CHOCOLATE POUND CAKE



Buttermilk-Mexican Chocolate Pound Cake image

This bundt cake is so moist and the chocolate and cinnamon combo resembles Mexican chocolate Yummy! From Southern Living.

Provided by Marz7215

Categories     Dessert

Time 1h20m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

1 (8 ounce) package semi-sweet chocolate baking squares, chopped*
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
powdered sugar

Steps:

  • Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
  • Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
  • Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
  • Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.
  • 2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed.

GLAZED LEMON BUTTERMILK POUND CAKE



Glazed Lemon Buttermilk Pound Cake image

I got this one from a neighbor. Moist, tender and a flavorful poundcake. So good with ice cream. Please use real butter because it makes a great difference in the flavor.

Provided by YungB

Categories     Dessert

Time 1h45m

Yield 1 bundt pan, 8 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
2 tablespoons grated lemon zest
4 large eggs, at room temperature
3/4 cup buttermilk
1 tablespoon fresh lemon juice
1 1/2 cups confectioners' sugar
1 tablespoon milk
2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 325°F Butter and flour a 10-inch Bundt pan.
  • Sift the flour, baking powder, baking soda, and salt into a large bowl.
  • Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
  • Add the eggs, one at a time, until just blended after each addition.
  • With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and lemon juice.
  • Spoon the batter into the prepared pan. Bake for 75-85 minutes, or just until golden brown and a toothpick inserted into the center comes out clean.
  • Run a knife around the edges of the pan to loosen the cake.
  • Cool the cake in the pan for 15 minutes. Turn out onto a rack to cool completely.
  • GLAZE; Beat the confectioners' sugar, milk, and lemon juice in a medium bowl until smooth.
  • Drizzle over the cake.

Nutrition Facts : Calories 703.9, Fat 26.3, SaturatedFat 15.6, Cholesterol 167.9, Sodium 471.5, Carbohydrate 110.1, Fiber 1.4, Sugar 73.6, Protein 9.1

BUTTERMILK POUND CAKE I



Buttermilk Pound Cake I image

Buttermilk gives this recipe for a moist pound cake a nice bit of tanginess to complement the lemon extract.

Provided by Becky

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 8

1 cup shortening
2 cups white sugar
4 eggs
1 cup buttermilk
3 cups sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon lemon extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour one 10 inch tube pan.
  • Combine shortening, white sugar, eggs, buttermilk, sifted flour, baking soda, baking powder, and lemon extract and beat with an electric mixer for 3 minutes at medium speed. Pour batter into prepared pan.
  • Bake at 300 degrees F (150 degrees C) for one hour. Remove cake from pan after it has cooled.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 50 g, Cholesterol 53.8 mg, Fat 16.5 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 101.3 mg, Sugar 29.6 g

BUTTERMILK "DUMP" POUND CAKE



Buttermilk

No need to go through all the traditional steps in mixing up this simple, but delicious pound cake. Make it with the flavorings you like and make it your own.

Provided by l0vetw0c00k

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup shortening
2 cups sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1 cup buttermilk
2 teaspoons almond extract or 2 teaspoons orange extract (1 tsp each of any 2 flavorings you like etc.)

Steps:

  • DUMP all ingredients in large mixing bowl and mix with electric mixer on medium speed for 15 minutes.
  • Pour batter into greased Bundt or tube cake pan.
  • Put into COLD oven.
  • Set oven temperature at 325 degrees and bake for 1 hour 20 minutes, or until cake tests done.

GRANDMA'S BUTTERMILK POUND CAKE



Grandma's Buttermilk Pound Cake image

My grandmother used to make this all the time when I was a child and we all loved it.

Provided by Ashley Bateman

Categories     Cakes

Time 1h10m

Number Of Ingredients 8

2 stick butter
2 c sugar
4 eggs
3 c all purpose flour
1/2 tsp baking soda
1 tsp salt
1 c cultured buttermilk
1 tsp vanilla

Steps:

  • 1. Cream the butter and sugar well. Add slightly beaten eggs one at a time beating well after each addition.
  • 2. Sift together flour, baking soda, and salt. Add to creamed mixture alternately with the buttermilk. Add vanilla.
  • 3. Pour into greased and floured tube pan. Bake in 325 degree oven for 70 minutes.
  • 4. Loosen gently and remove from pan immediately. Cool on cake rack.

BUTTERMILK LEMON POUND CAKE



Buttermilk Lemon Pound Cake image

This is one delicious pound cake!! The buttermilk makes the cake nice and moist and the lemon gives a nice fresh flavor. My sister always asks me to make it when I visit. Great with fresh fruit or just with tea or coffee. Enjoy!

Provided by Mary Silva

Categories     Cakes

Time 1h15m

Number Of Ingredients 15

2 c sugar
1 c butter, softened
4 large eggs
1/2 tsp vanilla
3 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk
2 Tbsp freshley grated lemon zest
1 Tbsp lemon juice, fresh
glaze ingredients
1 1/4 c powdered sugar
2 tsp lemon juice, fresh
1-2 Tbsp milk

Steps:

  • 1. Heat oven to 325 degrees. Grease and flour a Bundt pan or 10" tube pan, set aside.
  • 2. Combine sugar and butter in a large bowl at medium speed, scraping bowl often, until creamy. Continue mixing adding 1 egg at a time, then add vanilla until well mixed.
  • 3. Reduced speed to low and gradually add flour, baking soda and salt alternately with buttermilk until well mixed. Add lemon zest and 1 tablespoon of lemon juice.
  • 4. Spread batter into pan and bake 55 to 65 minutes until toothpick in center comes out clean. Cool 10 minutes then remove from pan.
  • 5. Glaze: Mix together powdered sugar, lemon juice and milk and drizzle over completely cooled cake.

BUTTERMILK POUND CAKE



Buttermilk Pound Cake image

This has become my signature cake,,, everyone requests that I make it for family gatherings and my Mom always wants me to make it for her, for no special reason at all,,, just because she is special!!! It's not too sweet, but just sweet enough!

Provided by Karen Randolph

Categories     Cakes

Time 1h5m

Number Of Ingredients 6

1 1/3 c butter, softened
2 1/2 c sugar
9 large eggs
3 c all purpose flour
1/2 c buttermilk
1 tsp vanilla extract

Steps:

  • 1. Beat butter at medium speed until creamy, gradually add sugar and continue beating until light and fluffy. * It is important to cream (beat) butter and sugar for 7 to 8 minutes.
  • 2. Add eggs one at a time, beating after each egg is added just until it is blended into the mixture.
  • 3. Add flour to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Add vanilla extract. Do not over beat, it will make it tough.
  • 4. Pour batter into greased and floured 10 inch tube pan. Bake at 325' for 1 hour and 5 to 10 minutes or until a long wooden pick inserted in the center comes out with "some" crumbs stuck to it. Remember the cake is still cooking even after you pull it out of the oven and nobody wants a DRY pound cake!!! Also take in consideration that you may have to adjust the time a few minutes one way or the other, you know how your oven cooks, so keep that in mind. When the cake is done cool in the pan on a wire rack for 10 to 15 minutes, then remove from pan to wire rack to cool completely. This cake turns out with a nice little crunch on top if everything turns out alright. I hope you enjoy it and it becomes one of your favorites!!!

TO-DIE-FOR BUTTERMILK POUND CAKE



To-Die-For Buttermilk Pound Cake image

This is some serious pound cake - heavy, dense and delicious. Change it up by omitting the lemon extract, or substitute 1/4 to 1/2 teaspoon almond extract for the lemon. Iced with any powdered sugar glaze you like or plain, this cake is addicting.

Provided by Sasha Kamen

Categories     Cakes

Time 1h

Number Of Ingredients 9

3 c all purpose flour
1/4 tsp baking soda
1/2 tsp salt
1 c butter (2 sticks)
3 c sugar
6 eggs
1 tsp vanilla extract
1 tsp lemon extract
1 c buttermilk

Steps:

  • 1. Preheat oven to 325 F. Grease and flour a 9" or 10" tube or bundt cake pan.
  • 2. Measure 3 cups flour by spooning lightly into measuring cup and level off. Stir together flour, baking soda, and salt. Set aside.
  • 3. In a large mixing bowl, cream butter and sugar well. Beat in eggs one at a time. Add extracts and beat mixture until very light and fluffy, up to four minutes.
  • 4. Gradually add flour mixture to egg mixture alternately with the buttermilk.
  • 5. Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula.
  • 6. Bake in preheated oven. DO NOT open oven door until after one hour. When cake begins to pull away from the sides of the pan, it is done. NOTE: Some ovens will require longer baking than others.
  • 7. Let cake cool in the pan for 10 minutes, then turn out on a wire rack to finish cooling. If cake doesn't want to release completely from the pan, tap lightly on top and sides of the upside-down pan with a spoon.

GRANDMA'S HARVEY BUTTERMILK POUND CAKE



Grandma's Harvey Buttermilk Pound Cake image

I grew up enjoying my grandmothers pound cakes.

Provided by Sharon Swomley

Categories     Cakes

Time 1h30m

Number Of Ingredients 6

5 large eggs, well beaten
3 stick of oleo, melted
2 1/2 c sugar
1 c buttermilk
3/4 tsp baking soda
3 c all purpose flour

Steps:

  • 1. Preheat oven at 350*, grease tube pan
  • 2. Add soda to buttermilk and beat into first three ingredients. Beat well, sift flour several times,add slowly to rest of mix. Bake in tube pan for 1 1/2 hours or until tooth pick inserted comes out clean.

BUTTERMILK POUND CAKE



Buttermilk Pound Cake image

Mrs. Higgy gave me this recipe. She was the chorus teacher at Pascagoula High School for years and substitute taught for many years after she retired. Most days, she rode her bike to school, and she swam every day in the summer. What a pair she and Mr. Higgy were! He called her Old Lady, and she loved it. They have both gone on...

Provided by Sandy Young

Categories     Cakes

Time 1h15m

Number Of Ingredients 8

2 stick butter
1 heaping tablespoon crisco
2 1/2 c granulated sugar
4 eggs
3 c sifted all-purpose flour
1 c buttermilk
1/4 tsp baking soda
2 tsp almond extract

Steps:

  • 1. ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE! Sometimes I cheat a bit and put the butter in the microwave for a few seconds and the eggs in a bowl of warm water if I'm in a hurry to start.
  • 2. Thoroughly cream butter and Crisco.
  • 3. Gradually add sugar.
  • 4. Add eggs one at a time, beating well after each.
  • 5. Put soda into buttermilk; then alternate adding flour and buttermilk/soda. Start and end with flour.
  • 6. Add almond extract.
  • 7. Place in a COLD oven set to 325. Bake 1 hour and 15 minutes in a well-greased and floured tube pan.
  • 8. If you're curious about what's happening in the oven during baking, curb your curiosity and don't peek until after 1 hour. I don't know why. That's just what Mrs. Higgy told me, and she was the boss!

CAMILLE'S BUTTERMILK POUND CAKE



Camille's Buttermilk Pound Cake image

Simply the BEST pound cake EVER! Impress your friends with this really simple recipe that they'll ask you for in the end. Store in fridge and it's extra delicious!

Provided by Gina Ferraro Brown

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 10

1 cup vegetable shortening (such as Crisco®)
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
1 ½ cups buttermilk
2 teaspoons confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®).
  • Beat vegetable shortening with sugar in a bowl with an electric mixer until light and fluffy; beat eggs into mixture one at a time, incorporating each egg before adding the next. Mix vanilla into egg mixture.
  • Whisk flour, baking soda, baking powder, and salt in a bowl; stir into liquid ingredients in several additions, alternating with buttermilk to make a smooth batter. Pour batter into prepared tube pan.
  • Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour. Let cake cool and dust with confectioners' sugar.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 59.3 g, Cholesterol 63.2 mg, Fat 19.3 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 5 g, Sodium 347 mg, Sugar 35.4 g

LAVENDER BUTTERMILK POUND CAKE



Lavender Buttermilk Pound Cake image

I saw a mix for this cake at World Market, and decided I needed to make one for myself. Be sure to get food-grade lavender blossoms. I order mine from MySpiceSage.com. They are very reasonable. A one-ounce bag equals about 2-3 cups in volume.

Provided by Susan Feliciano

Categories     Cakes

Time 1h20m

Number Of Ingredients 10

1/2 c butter (1 stick) softened to room temperature, not melted
1 1/2 c sugar
4 eggs
1/2 tsp vanilla
2 c cake flour
1/4 c dry buttermilk powder
1/4 tsp cream of tartar
1/4 tsp salt
3/4 c whole milk or buttermilk
3 Tbsp lavender blossoms (food-grade)

Steps:

  • 1. Preheat oven to 325°F. Grease a 9x5" loaf pan and dust lightly with flour.
  • 2. With an electric mixer, cream the butter well. Then cream in the sugar until fluffy and well blended. Beat eggs in one at a time, beating well after each addition. Add vanilla.
  • 3. Sift together the cake flour, buttermilk powder, cream of tartar, and salt. Add the flour mixture to the creamed mixture a little at a time, alternating with the buttermilk, mixing slowly until thoroughly blended. Fold in lavender blossoms.
  • 4. Spread batter in prepared pan, and bake about 55-60 minutes, until tester or toothpick inserted in center comes out clean.
  • 5. Cool cake 10 minutes in pan, then remove and finish cooling on wire rack.

Tips:

  • Use room temperature ingredients: This will help the cake batter to come together more smoothly and evenly.
  • Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, resulting in a lighter, more tender cake.
  • Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
  • Do not overmix the batter: Overmixing can toughen the cake.
  • Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
  • Allow the cake to cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

Buttermilk pound cake is a classic Southern dessert that is easy to make and always a crowd-pleaser. With its moist, tender crumb and rich, buttery flavor, this cake is perfect for any occasion. Whether you serve it plain or topped with your favorite frosting, buttermilk pound cake is sure to be a hit. If you are looking for a delicious and easy-to-make pound cake recipe, this buttermilk pound cake recipe is the one for you. With just a few simple ingredients and a little bit of time, you can create a classic dessert that everyone will love.

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