Sweet mixed berry compote that tastes well over ice cream or in a parfait with yogurt.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 12 |
| Yield: | 1 9- or 10-inch tube pan |
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 cups white sugar
- 1 cup butter, softened
- 6 large eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9- or 10-inch tube pan.
- Mix together flour, salt, and baking soda in a medium bowl. Set aside.
- Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs one at time, beating well after each addition. Stir in lemon and vanilla extracts. Add flour mixture in batches, alternating with buttermilk, beating batter briefly after each addition. Pour batter into the prepared pan.
- Bake in the preheated oven until cake begins to pull away from the sides of the pan, about 90 minutes; do not open the oven door until after 1 hour. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts
| Calories | 489 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 11 g |
| Sodium | 289 mg |
| Sugars | 51 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I love it just the way it is, comes together fast and taste great, that makes it perfect for my busy life
All you have to do is read the recipe carefully then do exactly what it states. Do not skip any steps. I used Fat Daddios RMP-10 anodized aluminum 10-inch tube pan for baking this cake. Make sure you preheat your oven to 325 degrees first just prior to mixing your ingredients. Spray your pan thoroughly including the tube first prior to pouring your ingredients into it. I recommend use Bakers Joy w/Flour.
Extremely easy to make, great flavor
I made this cake yesterday very moist and flavorful, I added a little more vanilla and lemon other than that I used the recipe, DELICIOUS, also added a buttercream icing, next time I’ll do chocolate icing. Thanks for the recipe
Great recipe! I wouldn’t change a things except the cook time. 50-55 minutes is enough to retain moisture. I also pour in about 2 TBS of sprite or 7 up or sour cream for added moisture. I want to the cake to retain its moisture for a couple of days. Oh this recipe also works with King Arthur Gluten free flour.
Excellent flavor, loved the hint of lemon, I used it for strawberry shortcake & it was a big hit!
This was a big hit for Christmas! My family said it was the best piound cake ever. I am making another one as I type.
Great recipe. I only had to use 1 tsp of grated lime zest to substitute the extract. Forgot to take a picture though. Next time.
No changes it’s cooling smells and looks good
Very happy with this recipe! I substituted the 1 tsp. Of lemon extract with 2.5 Tablespoons of fresh lemon juice that I had leftover in my fridge. Delicious!!!!!!
I just took this cake out of the oven like 15 minutes ago, it smells wonderful and I can’t wait to cut into it. It was done in 75 minutes. I didn’t change the recipe, just the steps. I separated my eggs and beat my egg whites with 3 Tbsp. of the sugar, after I added my extract (oh, I did use all vanilla as my husband doesn’t like lemon, so I guess I did make changes) I folded the egg whites into the batter. My house smells so good!!! I did post a picture of my cake and my cake pan…think I need a new pan.
Recipe was nice and easy, I added Banana flavoring and Omg it is so delicious.
I had some buttermilk that was about to expire, so I started looking up recipes for buttermilk cake. This one stuck out and I’m glad it did. It is delish!
This is an easy pound cake to make, very moist and taste great.
This is a great tasting cake. I followed the directions and the cake was soft and moist and very tasty! Can’t wait to make it again!
I substituted 1/2 the butter with Crisco, used fresh lemon juice and zest and added 1 1/2 teas cardamom (thanks for the suggestion) I baked as 2 loaves, 70 min was just right (thanks for the tip). Really great recipe that obviously would be delicious just as written but my Scandinavian heritage forced me to add the cardamom and I was short of butter. I just wanted to confirm the recipe still worked well with the changes I made.
I followed the recipe exactly except I halved it and baked it in a 9×5 loaf pan for 65 minutes. It came out beautifully! Moist, dense, flavorful. Perfect on its own or with a scoop of ice cream or fruit.
Made it exactly how it is written. I lost my old recipe when our home burned down and today I needed a recipe for pound cake to make strawberry short cake and between the 2 that took buttermilk I had all the ingredients for this one and so happy I did. This is excellent and perfect made exactly as is. No need for me to ever try a different recipe.
This is a wonderful pound cake! I made the suggestions KARLMALE made, adding lemon juice and zest along with cardamom, what a wonderful flavor combo! Make this TODAY!
Amazing! I’ve made it multiple times. I halved the recipe and put it into a bread loaf pan for an 1 hour and 10 minutes. Instead of lemon extract, I grated lemon zest from a large lemon to get 1 tbsp, it was scrumptious.
We substituted the lemon extract with equal amount of grated lemon zest. Just the right amount of lemon for us.