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Grandma Ruby's Buttermilk Pound Cake

Rated as 4.67 out of 5 Stars

"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."
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1 h 45 m servings 382
Original recipe yields 16 servings


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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
  2. Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
  3. 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.
  4. 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; 15 56.3 5.3 70 135 Full nutrition

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Read all reviews 4
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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 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 ....

No changes,and yes I will bake again.

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...