Buttermilk Pound Cake

  • Prep Time: 15 mins
  • Total Time: 1 hrs 45 mins
  • Serves: 16-20,Yield: 1.0cake
  • About This Recipe

    “This versatile cake is quick to mix up and tastes wonderful! It has been a winner in my family for over 35 years. The recipe originally came from an aunt of mine.”

    Ingredients

  • 2cupssugar
  • 3eggs
  • 1cupshortening
  • 1 1/2 teaspoonsflavoring( vanilla, almond, lemon or whatever you like)
  • 3cupsflour
  • 1/4 teaspoonbaking soda
  • 1teaspoonsalt
  • 1cupbuttermilk( or substitute 1 cup sweet milk with 1 Tbsp. lemon juice stirred in)
  • Directions

  • Cream sugar, shortening and eggs.
  • Add flavoring.
  • Combine dry ingredients.
  • Add dry ingredients alternately with buttermilk.
  • Pour batter into greased and floured tube cake pan.
  • Bake for 1 1/2 hours at 300°.
  • Cool 10 minutes and turn out of pan.
  • VARIATIONS: Add 1 cup of chocolate chips, melted, to batter for chocolate cake.
  • Add grated orange or lemon peel for orange or lemon cake.
  • Reviews

  • “I used both lemon and almond flavoring and this tasted terrific.We live on a military base, so consequently I have an old, unpredictable oven, which is I’m sure the reason my cake was somewhat dry.The flavor was so awesome, though, I cut it up and layered it with some homemade strawberry-lemon jam and homemade custard filling.Yummy.I’ll make this again and again.”

  • “This was a wonderful, luscious, buttery tasting pound cake.It was very moist and slightly crumbly (a little like cake but not) as compared to a dense pound cake.The buttermilk (I used the real stuff) added a buttery flavor that is not obtained with pound cakes made with milk, sour cream, or cream cheese.The cake is not a large 10-inch tube pound cake (in height) but is a great size for coffee, snacking or dessert.I used vanilla extract and did not add chocolate chips, orange peel, or lemon peel.My husband has fallen in love with this recipe, and has managed to eat at least two pieces/day over the past two days.This one is a keeper!!!”

  • “I have a problem: I can’t stop eating this! It came out of the oven about 90 minutes ago, and I’ve already had two pieces–and I haven’t even had dinner yet! I don’t believe I’ve ever made a cake with just shortening before (typically I would automatically substitute butter) but in my quest to find lowcost recipes, I went with just the shortening. And I can’t believe it, but I don’t care at all that I didn’t use butter! This cake is an absolute delight–moist inside, a little crusty outside, with a wonderful flavour (I used 1 tsp orange extract and 1/2 tsp almond extract). This was perfectly done after 90 minutes. The recipe is very easy to prepare and will definitely be a regular for me from now on. Thanks for posting this!”

  • “Great basic cake, buttery and moist. I used orange essence and the flavour was just right.”

  • “This pound cake is wonderful! I had some buttermilk to use up and was looking for a recipe when I came across this one. I followed the recipe and added lemon rind and some lemon juice; great flavor and a lovely consistency, moist but not heavy or crumbly, just perfect! This is going to be my go – to poundcake recipe! Thanks, Donna M. for posting!”

  • “I made this pound cake twice, once using vanilla flavoring and the second time using banana flavoring, they both tasted excellent!! This will be my pound cake recipe!! I made them both in the same week!”

  • “Mmmm, good cake. Used lemon juice and zest and will try it with other flavourings too. The cake was moist, dense and buttery (although I kept to the recipe and used shortening). It baked in exactly 90 minutes and I had no problems at all to get it out of the pan (used a bundt pan). Very good recipe, this cake will be made many more times!
    Thanks for posting.”

  • “This is a fabulous cake. I did use the zest of 1 orange & it gave a nice(tasteable)orange flavor. I also used a splash each of almond & vanilla extract. I did the buttermilk substitution suggested like I also have when it’s needed. After about 1hr 20 mins I cranked the temp up to 350 for 5 more mins because it was very pale looking. Will definatley make often as it is a recipe with most of the ingredients on hand”

  • “The flavor was good with this cake but you have to be really careful with the greasing/flouring step.I split this into two pans and both of them stuck to the bottom.Next time I will have to try a different method but I would make this cake again.”

  • “I’ve made this easy recipe twice and it’s a keeper!The first time, I had a couple of very ripe bananas to use up so I added them – delicious.The second time, I made it as the recipe directs, using vanilla.Oh my, we love it.Makes superior strawberry short-cake, but I like to just cut and eat it!Doesn’t need frosting or anything.Thanks.”

  • “I made this cake last weekend for a Super Bowl party.I added maraschino cherries and almond extract for the flavoring. It went over well, with some friends going back for another slice”

  • “I made this with butter. I also added rum soaked cherries (I had them on hand) and chocolate chips and a little cherry extract.Yum!!!”

  • “simply delicious! i followed the recipe exactly, and the cooking time was right on! i baked it in a bundt pan, turned out perfectly. thanks for a keeper.”

  • “Awsome recipe, it turned out wonderful. It had a nice texture and I also used a traditional shape pan instead of the bundt.Before I baked it I brushed some more melted butter over it and sprinkled some sugar.Perfect addition to an evening cup of tea. Thanks for sharing :)”

  • “Doubled the recipe using half shortening and half butter. Used vanilla and cherry extract with chopped cherries mixed in. Came out very nice but next time I will increase oven temp to at least 325. Had to raise temp last fifteen minutes to get them to brown. The taste was wonderful, dense but as a pound cake should be… flavor was yummy as was the smell while baking.Its a keeper!”

  • “Totally different than what I expected and something I will make again soon for sure.The overall texture was smooth but not overly heavy.I baked it in two bread pans to have traditional pound cake slices and I topped it with a lemon icing I found on this site as well.I used a little extra lemon zest and I only used lemon flavoring (double).”

  • “I cooked this cake and it was fantastic.I wanted an easy to cook pound cake and I didn\’t want to go to the store. Had everything but the buttermilk so I mixed lemon with sweet milk. We all loved it.”

  • “How can you have a Pound Cake with no butter and expect something more than marginal results. Nothing to write home about.”

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