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Buttermilk Pound Cake

Rated as 4.44 out of 5 Stars

"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."
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Ingredients

1 h 20 m servings
Original recipe yields 16 servings

Directions

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  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 1 hour and 10 minutes or until cake test done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar.

Reviews

Read all reviews 62
  1. 72 Ratings

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Most helpful positive review

This is definitely your standard buttermilk pound cake and the classics never die! However, I added two more eggs to increase the moistness. I also used 2 tsp. of vanilla extract and 1 Tbsp. of ...

Most helpful critical review

I was in search for the perfect buttermilk pound cake and have been trying many recipes. This one was good but did not make the top of the list. It needed something with it - which if you're pla...

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This is definitely your standard buttermilk pound cake and the classics never die! However, I added two more eggs to increase the moistness. I also used 2 tsp. of vanilla extract and 1 Tbsp. of ...

The classic pound cake is this recipe but with two additional eggs. The buttermilk typically can be swapped with a cup of sour cream or an 8 oz. package of cream cheese. I was curious to see w...

Excellent cake! I used 1/2 tsp vanilla and 1/2 tsp almond extract to give extra flavor, and because I thought that it would complement the raspberry sauce that I had to go with it. Dessert got...

This cake is the TRUTH. I have never wrote a review before but this cake is sooo TASTY I had to.The only change I made was that I added almond extract like another reviewer. I put the caramel fr...

I was in search for the perfect buttermilk pound cake and have been trying many recipes. This one was good but did not make the top of the list. It needed something with it - which if you're pla...

Excellent pound cake, we all really enjoyed this. I used 1/2 tsp almond extract and a 1/2 tsp vanilla extract, the flavor was so very good. I used my bundt pan, and the baking time was a bit lon...

Pretty good. A bit off the beaten path for a poundcake. It got eaten fast! Easy recipe too.

Excellent! This was my first time making pound cake. I did mess it up, but that was my fault. My tube pan must be smaller than the normal size, and I overfilled it. It went over all over my ...

This wasn't bad, it just wasn't quite what I was hoping for. I wanted a dense pound cake- similar in texture and flavor to the store bought kind. This was not too dense and for us, the 3 cups ...