Comments on: Buttermilk Pound Cake

By: Jackie Garvin

Jackie Garvin — Wed, 31 Mar 2021 17:42:06 +0000

In reply to Lupe. I consider the crust a treat for the cook. There’s really no trick.

By: Lupe

Lupe — Tue, 16 Mar 2021 19:08:18 +0000

Hi! Just made these. They’re cooling right now (so hard not to bite into one) I had a hard time getting them out of the pans without the top crumbling off (which was delicious, by the way). Any tips?

By: Jackie Garvin

Jackie Garvin — Wed, 20 Jun 2018 11:13:13 +0000

In reply to Betsy Dunman. I’m so happy to hear you enjoyed it! Nothing beats a good pound cake.

By: Betsy Dunman

Betsy Dunman — Wed, 20 Jun 2018 03:23:35 +0000

This was fabulous. The women in my Scripture study group raved about it. Delightful flavor and outstanding texture.

By: Jackie Garvin

Jackie Garvin — Mon, 23 Apr 2018 14:43:17 +0000

In reply to Christine. Christine, That sounds like way too much sugar. That’s the reason I cut down on the sugar for my final recipe.

By: Christine

Christine — Mon, 23 Apr 2018 01:04:17 +0000

The recipe that has 1c butter, 6 eggs , 2c,Flour, 6 c. Of sugar…is that a good recipe? It sounds so much like my grandmother’s… I would love to try it if so… But don’t want to waste that much sugar.. If not a good recipe..
Thank you.

By: nihari

nihari — Tue, 24 Oct 2017 13:12:08 +0000

I am a big fan of buttermilk cake. This recipe is so simple. I m going to try it this weekend.

By: Jackie Garvin

Jackie Garvin — Tue, 30 May 2017 12:07:14 +0000

In reply to Zubia khan. Thank you. Pound cake is my favorite cake. I'm with you all the way on that.

By: Zubia khan

Zubia khan — Tue, 30 May 2017 09:26:20 +0000

Its so sweet and delicious, with the buttermilk ensuring it comes out fantastically moist. This is a great base recipe to use . I love pound cake. I always have.

By: Jackie Garvin

Jackie Garvin — Sat, 14 May 2016 11:12:23 +0000

In reply to pumpkin061. Jill, it's not overly sweet. That might be a bad thing because you feel like you can eat more of it! LOL! Yes, you can omit almond extract and use all vanilla or substitute in orange or lemon extract.

By: pumpkin061

pumpkin061 — Sat, 14 May 2016 10:42:45 +0000

I swear your pictures always make me hungry! I love a good poundcake. How sweet was it? Can you omit the almond extract?

By: Jackie Garvin

Jackie Garvin — Sat, 19 Sep 2015 23:00:47 +0000

In reply to Sally.

Sally,

Take a look at my Grandmother’s recipe for tea cakes and see if you think it’s what your looking for.
https://syrupandbiscuits.com/the-life-within-a-southern-tea-cake/

By: Sally

Sally — Fri, 18 Sep 2015 19:03:25 +0000

I fell in love with the pictures of your pound cakes! One of my late cousins used to always bring sour cream pound cakes to our family gatherings, and I’d always think “hmm I wonder if anyone would miss it if I just tucked it away it home”. 🙂

Your post also reminds me when y’all were talking about the shortage of sugar back in time)our grandmother used to always have a huge pan of tea cakes, and they were delicious, not too sweet, just enough. I’ve never been able to find a recipe that is similar. 🙁

Loved this.
xoxo

By: Jackie Garvin

Jackie Garvin — Mon, 14 Sep 2015 00:29:29 +0000

In reply to kimberly phillips.

Kimberly,

My loaf pans are 5×9 and I got two from this recipe. Instead of relying on times, test the cake for doneness by inserting a toothpick in the center. They’re done when the toothpick comes out clean.

For a tube pan, Bundt pan or standard size loaf pan, I recommend that you start testing at one hour and every 5 or 10 minutes thereafter.

By: Jackie Garvin

Jackie Garvin — Mon, 14 Sep 2015 00:26:09 +0000

In reply to cindy whatley.

Cindy,

Mine are 5×9, too, and made two cakes from this recipe.

By: cindy whatley

cindy whatley — Mon, 14 Sep 2015 00:18:21 +0000

In reply to cindy whatley. I measured mine and it is a 5x9" and I have used it instead of a Bundt pan at times and makes a BIG cake. Time now to buy smaller ones. Thanks!

By: kimberly phillips

kimberly phillips — Mon, 14 Sep 2015 00:10:09 +0000

Jackie, if I were to bake this pound cake in a Bundt or tube pan, how long would you suggest it be baked? Any idea on the minimum and maximum time frame? Could I use the time suggested for other pound cakes?
As for your loaf pans, were they 8 1/2″ by 4″ pans? Or 9″ by 5″ pans?
Thanks so much for sharing the Buttermilk pound cake story and recipe… I was in as soon as I saw the crust on the cake in the photo! Always a bonus for the baker, IMO!!

By: Jackie Garvin

Jackie Garvin — Sun, 13 Sep 2015 23:04:27 +0000

In reply to Jean. Jean, I think our taste preferences today definitely lean more toward sweet, especially in the South.

By: Jackie Garvin

Jackie Garvin — Sun, 13 Sep 2015 23:03:16 +0000

In reply to Shari.

Shari,

I hope you give it a try. It’s worth it just for the crust. 🙂

By: Jackie Garvin

Jackie Garvin — Sun, 13 Sep 2015 23:02:29 +0000

In reply to Adam J. Holland. Adam, Yes, the best part of social media is making so many great contacts. Thanks for stopping by!