Mamaw's Buttermilk Pound Cake Recipe

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Mamaw's Buttermilk Pound Cake

Colleen Winegard

By
@wehrd1

This cake has been passed down from my grandmother to my Mom, and now to all my sisters, and now to my daughter.
It's a simple yet very moist & delicious pound cake. Everyone requests it for their birthday cake, even the young ones, believe it or not.
It's brought to all family gatherings, and my sisters and I have to check with each other to make sure we don't all end up bringing it.
I've personally, never substituted butter for the margarine or shortening, because the cake is perfect using the ingredients as listed.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
15
Prep:
20 Min
Cook:
55 Min
Method:
Bake

Ingredients

CAKE INGREDIENTS

1/2 c
butter flavor shortening
1 stick
margarine
2 3/4 c
granulated sugar
5
eggs
1 tsp
almond extract (for a change, can use lemon)
1 tsp
salt
3 c
all purpose flour
1/2 tsp
baking soda
1 c
buttermilk (or can use sour milk, 1tbs vinegar then fill measuring cup with milk)

GLAZE INGREDIENTS

1 1/2 c
powdered sugar
1/2 tsp
almond extract (or lemon)
a small amount of milk

Step-By-Step

1preheat oven to 300 degrees

2cream 1st 3 ingredients together until fluffy

3add eggs & extract & mix well

4combine all dry ingredients in a separate bowl

5alternate adding the dry ingredients & the buttermilk to the creamed mixture, mixing well between each addition.

6pour into a greased/floured BUNDT pan. Bake 50-60 minutes until the top springs & slightly browns

7cool a little in pan and while still warm, invert onto serving plate.

8Glaze: mix powdered sugar & extract & just enough milk to make a THICK glaze. Drizzle glaze over WARM cake. If adding glaze to a completely cooled cake, add a little more milk, to make it thinner.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern