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Grandma Ruby's Buttermilk Pound Cake

Rating: 4.71 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This lemon butter pound cake is super-moist and dense. It's not for those watching calories! It's a great comfort food and goes especially well with vanilla ice cream.

By James Buddy Clower

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
additional:
15 mins
total:
1 hr 45 mins
Servings:
16
Yield:
16 servings
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

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  • Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.

  • Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Per Serving:
382 calories; protein 5.3g; carbohydrates 56.3g; fat 15g; cholesterol 70.4mg; sodium 135.2mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Baking Nana
Allstar
Rating: 4 stars
05/07/2015
I used one cup butter instead of shortening. (I don't tend to use shortening and I think the shortening that 'grandma' would have used is much different that the shortening sold today.) Because I used butter I didn't add the butter flavored extract. I also use butter to grease the pan, it makes for a lovely crust. The method as written needs a little help. I don't suggest just adding all the flour, eggs and buttermilk all at once. I creamed the butter & sugar until light and fluffy, added the flavoring. Then added the eggs one at a time, incorporating each egg before adding the next one. Then alternated adding the sifted flour and buttermilk on low speed until combined. The cake had a nice crunchy crust and a tender interior. Excellent for topping with berries or for a trifle. Note to self. When making this recipe, use an angel food cake pan, my bundt cake pan is a little to small and the cake rose over the edge and almost overflowed, which made it difficult to get out of the pan. Thanks for sharing Grandma Ruby's recipe with us, it is a keeper! Read More
Helpful
(21)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Baking Nana
Allstar
Rating: 4 stars
05/07/2015
I used one cup butter instead of shortening. (I don't tend to use shortening and I think the shortening that 'grandma' would have used is much different that the shortening sold today.) Because I used butter I didn't add the butter flavored extract. I also use butter to grease the pan, it makes for a lovely crust. The method as written needs a little help. I don't suggest just adding all the flour, eggs and buttermilk all at once. I creamed the butter & sugar until light and fluffy, added the flavoring. Then added the eggs one at a time, incorporating each egg before adding the next one. Then alternated adding the sifted flour and buttermilk on low speed until combined. The cake had a nice crunchy crust and a tender interior. Excellent for topping with berries or for a trifle. Note to self. When making this recipe, use an angel food cake pan, my bundt cake pan is a little to small and the cake rose over the edge and almost overflowed, which made it difficult to get out of the pan. Thanks for sharing Grandma Ruby's recipe with us, it is a keeper! Read More
Helpful
(21)
callduck
Rating: 4 stars
08/18/2016
I made a few changes to mine.I used 1 cup unsalted butter cut the sugar to 1 cup. I added 1 teaspoon salt and 2 teaspoons baking powder. Came out very nice still sweet but not over powered.texture was great and my 2 mini Dachshund love it as well lol Read More
Helpful
(4)
Myra Manuel
Rating: 5 stars
06/03/2015
No changes and yes I will bake again. Read More
Helpful
(3)
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brsharky
Rating: 5 stars
01/20/2020
This cake was delicious! I did have a little trouble getting the sugar and shortening to whip up into a soft creamy batter. I just added a little softened butter and it did the trick. Otherwise I didn t change a thing and it was fabulous! Thanks for sharing this recipe. This one s a keeper! Read More
jenniebbrown
Rating: 5 stars
03/23/2021
Great easy cake to make. Texture was good and it tasted great the next day. Served with fresh strawberries. Thanks Read More
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