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Now that I've retired from teaching, I have more time to bake. This cake is the one I make most often. It is a truly Southern recipe, and one I think can't be topped - once people taste it, they won't go back to their other recipes.
Nutritional Facts 1 serving (1 slice) equals 285 calories, 10 g fat (6 g saturated fat), 68 mg cholesterol, 134 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Buttermilk Pound Cake in Country Extra November 1993, p49
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Reviewed on May. 08, 2011 by lucason16
This is a really good & moist cake that is not too sweet. It actually came out of the bundt pan the way they are supposed to. This first time I served the cake I had ice cream with topping. The second time I used berries. YUM! That was great.
Reviewed on Feb. 07, 2011 by chrissy3523
This was the worst cake ever-so heavy and sweet. What a waste of ingredients!
Reviewed on Jan. 31, 2011 by dozer77
This was so good. I did cut down on the sugar to 2cups but it turned out nice and moist. My husband loved it.
Reviewed on Jan. 20, 2011 by banslug001
This ranks right UP there at the very tippy top of my LOVE IT list. So moist, so tender, slightly sweet and oh so YUMMY!
Reviewed on Dec. 24, 2010 by MRPinter
I used egg nog and almond extract in place of buttermilk and vanilla extract to make a 3D snowman Christmas cake. Wonderful! Great texture and very small crumb makes it work well in cake molds.
Reviewed on Oct. 15, 2010 by LostTime
The cake was very moist, but too sweet. When I was making the recipe, I was concerned because it called for 3 cups of sugar???? In spite of my concern, I added the entire amount. I will make this recipe again because it was easy to make and uses buttermilk (always seem to have leftover buttermilk that needs using), however, the next time I will try 2 3/4 cups of sugar. I think that amount of sugar will still be too much, but I want to reduce it slowly because I know sugar plays an important role in the baking process. If need be, I will reduce it further the next time. Still I rate this recipe a 4 star because of ease of making and the taste is good (except for the sweetness). My opinion is cut back on the sugar if you don't like things too sweet.
Reviewed on Sep. 18, 2010 by 2277
I love this pound cake. My coworkers love it and even pay to make it for them. I did adjust the buttermilk to 1 and 1/2 cups to make extra moist. I even added 1/2-3/4 cup of cocoa to make a chocolate version. This is the best!!!
Reviewed on Aug. 10, 2010 by theplowmanswife
this is the most outstanding pound cake I've ever baked. As the submitter stated, I will probably never bake a different pound cake!!!
Reviewed on Aug. 08, 2010 by gjburkh
great taste and easy to make
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