Buttermilk Pound Cake

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It would be better to have cup measurements not everyone has a scale
I had to cook it much longer and at the bottom of the cake it looked
as though it wasn't baked. I timed everything. But it might have
been not measuring the cake flour. I did it by cups not a scale

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As one earlier commented, it is a great way to use leftover buttermilk. But I had the same problem, I baked it at 375 for about 20 minutes when I checked it and it was already so brown. I reduced heat to 325 and continued baking. Should have read review. But still it's the best pound cake I believe I have ever made or eaten.

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Amazing way to use up some buttermilk before it goes bad...it was great to be able to use my recently acquired kitchen scale too. The cake was moist and didn't have the expected tangy flavor...the kid loves taking this with them as a snack to camp, way better than a Lil Debbie :

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Every oven is different. If the recipe calls to bake at 375 you may need to bake at 350 test how your oven works. If they tell you to weigh the ingredients then by all means weigh them. Cup measurement is different from scale measurement, don't over work the flour that will cause your cake to be hard and too dense, beating your flour for more than 3 min can ruin your cake. All of your ingredients must be at room temp (not straight out of the refrigerator this recipe is the best....

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This cake is great.

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I loved it sooo good!!!! better with the glaze

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This cake is fabulous like the other writer said if you don't follow the directions correctly don't blame the recipe. Also invest in a food thermometer. All ovens are not calibrated the same. 210 degrees is a perfect cake . I made it in several vessels and they all were perfection! YUM!

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I posted a poor review prior but tried this again, this time WEIGHING the ingredients. This cake is FABULOUS. Not too sweet, very compact, tons of flavor. If the reason it doesn't turn out is because of measuring the ingredients incorrectly, don't fault the recipe.

Now I want to eat this!

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DON'T BAKE THIS CAKE!! This recipe was terrible. I read all the reviews and followed suggestions that made sense. Still the cake was awful. It took two hours to bake (tube pan and still was not done inside. I couldn't bake it any longer because the outside was burning. At first I thought the taste was good, but then realized it was very eggy. It was a complete waste of ingredients.

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Awesome cake: dense, moist and delicious. The buttermilk gives a great flavor and keeps the cake from being as oppressively heavy as traditional pound cakes. I recommend adding some honey and a drop of almond extract, and baking it at 325º instead of 375.