Buttermilk Poundcake Recipe

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Buttermilk Poundcake

Beth Henry


This is a delicious,moist pound cake that freezes beautifully. It's good plain or as a base for other desserts . I love to layer it with custard and berries and then top it with whipped cream to make a trifle. It's also good served with peaches or strawberries.And if you have some left over its good buttered and toasted for breakfast.

pinch tips: How to Measure Ingredients




20 Min


1 Hr 15 Min


1 c
unsalted butter,softened
1/2 c
butter flavored shortening
3 c
granulated sugar
1 tsp
pure vanilla extract
1/2 tsp
pure almond extract(optional)
large or extra large eggs
3 c
all purpose flour
1/2 tsp
1 c
1 Tbsp
boiling water
1/2 tsp
baking soda

Directions Step-By-Step

preheat oven to 325 degrees. Grease and flour a 10 inch tube pan and then line the bottom with waxed paper or parchment paper that has also been greased and floured.
Cream butter,shortening,sugar and extract until fluffy(about 5 minute with a stand mixer). Bring eggs to room temperature by placing them in a bowl or warm water for a about two minutes. Add eggs to the creamed mixture one at a time.
Sift flour with salt. Add to the mixture alternately with the buttermilk,beginning and ending with the flour mixture. Add baking soda to the boiling water and add last.
Pour mixture into the prepared pan and bake for about 1 hr 15 min. or until a toothpick inserted in the center no longer has crumbs on it. Cool for about 10 minutes before turning out. Cool completely before wrapping and storing.
Cake can also be made in two 8x8 pans and cut in cubes to put on skewers with strawberries or for chocolate fondue..

About this Recipe

Course/Dish: Cakes