Buttermilk Pound Cake

Cecelia Huddleston


Everyone loves a good pound cake. It freezes well so it can be prepared ahead of time. Serve with fresh berries or canned pie filling and whipped cream. This cake is the perfect dessert for any occasion.


☆☆☆☆☆ 0 votes

15 Min
1 Hr 30 Min


  • 3 c
  • 1/4 tsp
  • dash(es)
  • 1 stick
    butter, softened
  • 1/2 c
    butter flavor shortening
  • 3 c
  • 1 Tbsp
    imitation vanilla
  • 1/2 tsp
    almond extract
  • 6 large
  • 1 c

How to Make Buttermilk Pound Cake


  1. Preheat oven to 325 degrees. Combine flour, soda and salt; set aside. Spray a tube pan with cooking spray with flour. In large bowl, cream butter, shortening, sugar and extracts. Beat in eggs, one at a time. Add buttermilk alternately with flour mixture. Pour batter into prepared pan. Bake for 90 minutes. DO NOT open the oven door until after 1 hour. Insert toothpick near center of pan and if it comes out clean it's done. Also, the cake should pull away from the sides of the pan. Cool in pan for 10 minutes. Place cake on cooling rack. Cool completely.

    The cake was perfect after baking 90 minutes.

    To cool the cake, I inverted it on a perforated pizza
    pan. Then placed the pizza pan on a cooling rack.

    For a different variation, substitute your favorite flavorings for the extracts.

Printable Recipe Card

About Buttermilk Pound Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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