Old-Fashioned Buttermilk Pound Cake
Old-Fashioned Buttermilk Pound Cake offers a moist, tender crumb with rich flavors of butter, almonds, and lemon. Perfect for teatime, special occasions, or as a delightful dessert, its classic texture and aroma evoke nostalgic comfort and timeless elegance.
Ingredients
Instructions
- Cream butter and shortening together until smooth and fluffy.
- Gradually add sugar, beating well at medium speed until mixture is light and creamy.
- Add eggs one at a time, beating well after each addition.
- Dissolve baking soda in buttermilk.
- Combine flour and salt in a separate bowl.
- Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour mixture, mixing well after each addition.
- Stir in lemon extract and almond extract.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor of your Old-Fashioned Buttermilk Pound Cake, try using fresh lemon zest in addition to the lemon extract. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. This cake can also be made with half butter and half margarine for a slightly different texture.
Serving Suggestions
Serve slices of this moist pound cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings. You can also enjoy it alongside a slice of Orange Cherry Cobbler for a well-rounded dessert spread.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, slice the cake and warm individual pieces in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Buttermilk Pound Cake contains roughly 663 calories, with 8g protein, 62g carbohydrates, and 43g fat. It is a good source of iron (18% of the Daily Value) and protein (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
While all-purpose flour is recommended for the best texture, you can substitute with cake flour for a lighter cake. Just be aware that this may alter the density slightly. Avoid using whole wheat flour as it will change the flavor and texture significantly.
What should I do if my cake sinks in the middle?
If your pound cake sinks, it may be due to overmixing or too much leavening agent. Ensure you mix until just combined and check that your baking soda is fresh. Also, avoid opening the oven door too early during baking, as this can cause the cake to deflate.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in 1 cup of chopped nuts or chocolate chips after combining the wet and dry ingredients. Just be sure to adjust the baking time slightly, as added ingredients can change how the cake cooks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).