Buttermilk Pound Cake II

Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous desert ideas.

Buttermilk Pound Cake II


  • 1 cup butter
  • 3 cups white sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract


1 Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan.

2 Blend butter or margarine and sugar together. Add the eggs, one at time, beating mixture well after each one. Stir in the lemon flavoring and the vanilla extract.

3 Mix flour, salt, and baking soda together. Add flour mixture alternately with the buttermilk to the egg mixture. Pour batter into the prepared pan.

4 Bake at 325 degrees F (165 degrees C) for 1-1/2 hours. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done.

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