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Buttermilk Pound Cake

This cake is that kind of everyday cake you want around the kitchen. The crumb is moist, tender, tangy and flavorful. This buttermilk pound cake is best enjoyed the day after it is baked and has time to develop its flavors and to allow the glaze to really seep into the cake.


Recipe Details

  • Yield: 6 cups of batter or 45 ounces, 1 large 9” or 10” tube pan OR 2 large loaf pans, 3 cups of batter each (6-8 Servings)
  • Course:
  1. Pound Cake: Preheat oven 325 degrees. Butter or oil pans to be used.
  2. Sift together flour, baking soda, baking powder and salt. Set aside.
  3. In a bowl on the electric mixer fitted with a paddle attachment, cream butter and sugar together.
  4. Add eggs, beating well after each addition. Stir in lemon zest and vanilla.
  5. Mix in ½ the flour mixture until it disappears into the batter. Stir in ½ the buttermilk. When the buttermilk is mixed in add the remaining ½ flour mixture. Scrap the bowl down well. Blend until flour mixture disappears into the batter, followed with the remaining buttermilk.
  6. Pour batter into prepared pan.
  7. Yields: Cupcakes- 1/3 c or 2 ½ oz per cupcake 6” x 2” cake pan- 20 ounces 8” x 2” 36 ounces 9” x 2” 46 ounces - 1 full recipe 10” x 2” 56 ounces- 1 ¼ x recipe
  8. Note: A fluted mold pan will take approximately 90 minutes, a loaf pan 60-65 minutes, cupcakes 15-20 minutes. Cake will pull away slightly from the pan and spring back when lightly touch in the middle of the cake. Let cool in the pan for 10 minutes before turning out onto a rack to cool completely.
  9. Glaze: In an electric mixing bowl mix cream cheese and lemon juice together.
  10. Blend in powdered sugar, beat until well blended, thick, and glossy. Will take about 3 – 5 minutes of mixing.
  11. Pour over cooled pound cake. This icing will firm up and dry to the touch but will be soft under the surface of the glaze.