Buttermilk Pound Cake I

This is your standard buttermilk pound cake. I used butter instead of shortening and do add two more eggs to increase the moistness. I also added 2 tsp. of vanilla extract and 1 Tbsp. of real le...

This recipe appealed because of the buttermilk and simplicity. I did make some changes because the original recipe I found to be uninteresting and a little dry. I subsituted 1/4 cup butter for...

Very tasty and simple recipe to make, and I'll definitely make it again. I included about a cup of frozen blueberries that I tossed with some flour so they wouldn't sink to the bottom and added...

I baked this at 350 degrees (300 didn't seem hot enough) for 45-55 minutes. The outside turned nice and brown while the inside stayed soft. I changed the lemon to vanilla and upped it to 1 ts an...

Delicious cake and so easy to make. I baked mine at 350 degrees for approx. 45 minutes. It came out moist. I would not change the recipe as we thought it very good. Served it with fresh strawber...

i find that when a cake calls for crisco shortening in order to get a buttery taste also, then you crisco butter.it comes in sticks and should be close to the regular shortening

Very dry and "dull". I think it would have been much better if not baked as long as the recipe called for. Will try a different one next time.

I think this would be a great recipe for those that loves buttermilk

really good taste, moist and flavorful. However, I found that it was necessary to cook at 350° F and for the full hour. Other than that a worthwhile recipe to attempt!