For an even more pronounced lemon flavor, add the zest of one lemon to the batter. Buttermilk is crucial for the cake's signature moistness, but if you don't have any on hand, you can substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar. Store any leftover cake in an airtight container at room temperature to maintain its delightful texture and flavor.
Grandma Ruby's Buttermilk Pound Cake
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PREP TIME15 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING16 People
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VIEWS45
Indulge in the timeless charm of our Buttermilk Pound Cake, a symphony of lemon and butter notes in a luxuriously moist and dense crumb. This is a quintessential comfort food that elevates any occasion, pairing exquisitely with a scoop of creamy vanilla ice cream.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol70 mg
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Fiber1 g
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Protein5 g
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Saturated Fat4 g
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Sodium135 mg
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Sugar38 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 325 degrees F (165 degrees C). Generously grease and flour a fluted tube pan (such as a Bundt pan) to ensure easy release. (Prep time: 5 minutes)
02
StepIn a medium bowl, sift together the flour, salt, and baking soda. Repeat the sifting process two more times to achieve an exceptionally light and airy texture. (Prep time: 10 minutes)
03
StepIn a large mixing bowl, cream together the sugar and shortening until the mixture is smooth and wonderfully creamy. Add the sifted flour mixture, eggs, buttermilk, lemon extract, vanilla extract, and butter extract. Beat until just combined, being careful not to overmix. (Prep time: 10 minutes)
04
StepPour the batter evenly into the prepared tube pan. (Prep time: 2 minutes)
05
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 75 minutes. If the cake is browning too quickly, tent it loosely with foil. (Bake time: 75 minutes)
06
StepOnce baked, cool the cake in the pan on a wire rack for 15 minutes. Then, tap the pan firmly a few times and gently shake it to loosen the cake. (Cooling time: 15 minutes)
07
StepPlace a wire rack over the pan and invert to release the cake onto the rack. Allow the cake to cool completely before slicing and serving. (Cooling time: 60 minutes)
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Rudy Buckridge
May 26, 2025David: I added a lemon glaze, and it was the perfect finishing touch! Thanks for the recipe!
Marco Howell
Mar 11, 2025Ashley: This is my new go-to pound cake recipe! It's so much better than any store-bought cake.
Camila Renner
Dec 30, 2024Brian: I made this for a potluck, and everyone raved about it! It was a huge hit.
Modesto Weimann
Dec 29, 2024Michael: The lemon flavor is perfect, not too overpowering. I will definitely make this again.
Cloyd Mclaughlin
Dec 16, 2024Jessica: The cake was a bit dense for my taste, but the flavor was excellent. I might try reducing the amount of shortening next time.
Stephen Langosh
Nov 30, 2024Sarah: This cake is amazing! It's so moist and flavorful. My family loved it!
Keenan Franey
Nov 23, 2024Emily: I had trouble getting the cake out of the pan. Next time, I'll use baking spray with flour as suggested.
Theresia Heaney
Nov 22, 2024Kevin: Great recipe! Easy to follow, and the cake turned out perfectly.