Mamaw's Buttermilk Pound Cake

Colleen Winegard


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.For fall season,I add 1/2 cup of molasses 1 tsp ginger & cinnamon to batter


★★★★★ 2 votes

20 Min
55 Min



  • 1/2 c
    butter flavor shortening
  • 1 stick
  • 2 3/4 c
    granulated sugar
  • 5
  • 1 tsp
    almond extract (for a change, can use lemon)
  • 1 tsp
  • 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)

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

How to Make Mamaw's Buttermilk Pound Cake


  1. preheat oven to 300 degrees
  2. cream 1st 3 ingredients together until fluffy
  3. add eggs & extract & mix well
  4. combine all dry ingredients in a separate bowl
  5. alternate adding the dry ingredients & the buttermilk to the creamed mixture, mixing well between each addition.
  6. pour into a greased/floured BUNDT pan. Bake 50-60 minutes until the top springs & slightly browns
  7. cool a little in pan and while still warm, invert onto serving plate.
  8. Glaze: 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.

Printable Recipe Card

About Mamaw's Buttermilk Pound Cake

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

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