Cruze Farm Buttermilk Poundcake Recipe (2024)

I have been making this cake for years to the delight of my family. I have made some adjustments over the years though 1.5 cups sugar; all butter and replaced ap with cake flour, and added lemon zest. same cake, just less sweet. lovely with a whipped cream cream cheese frosting.

This is without doubt the best poundcake ever. And it does taste better the second day ...

Metric: 170g butter, 437.5g flour, 500g sugar, 170g shortening, 250ml buttermilk, 85g icing sugar, 1 tsp = 5ml. I used 430g flour, 320g sugar, and 340g butter, omitting shortening. Excellent cake, fine tender crumb, subtle but nice lemon flavour. Accidentally put lemon zest into batter instead of glaze, which I thought improved it. Sub'd 1 Tbsp Limoncello for lemon juice (had only half a lemon), added tiny pinch of salt to balance sweetness and acid in glaze. Will definitely make again.

This is a moist, fluffy delicious cake. I followed recommendations and only used 2C sugar (am debating whether I can go down another half cup without messing up the texture) and added lemon zest. Love it!

Not sure I cared for this cake. The texture was a little strange and it really didn't have much flavor

Please give the dry ingredients measures also by weight in grams. It is so much better to measure this way.

I loved this Poundcake, and it got raved reviews from my friends.

This is a moist, fluffy delicious cake. I followed recommendations and only used 2C sugar (am debating whether I can go down another half cup without messing up the texture) and added lemon zest. Love it!

I also added lemon zest to the cake and substituted butter for the shortening. It took closer to 85 minutes to cook and turned out great. It's dense and delicious and easy to make. A perfect snack cake. (Also very substantial; I freeze half for the following week.)

I have lard on hand vs shortening - will this be ok? I think yes but would love a an extra boost of confidence , lol!

Best cake ever. Per other notes, I reduced sugar (to 2 cups) and adjusted the fat (1 cup butter, 1/2 cup shortening). Didn’t even add the glaze. So, so good.

It says “shortening” in addition to butter. What’s with that? Is it suggesting the unhealthy Crisco?. I’m going for all butter—not that butter is exactly healthy.

Metric: 170g butter, 437.5g flour, 500g sugar, 170g shortening, 250ml buttermilk, 85g icing sugar, 1 tsp = 5ml. I used 430g flour, 320g sugar, and 340g butter, omitting shortening. Excellent cake, fine tender crumb, subtle but nice lemon flavour. Accidentally put lemon zest into batter instead of glaze, which I thought improved it. Sub'd 1 Tbsp Limoncello for lemon juice (had only half a lemon), added tiny pinch of salt to balance sweetness and acid in glaze. Will definitely make again.

This was my first time making a bundt cake ever. Couldn't believe how moist and delicious it was! The crumb was beautiful and the lemon in the mix itself lent the perfect balance of flavor. I have a 10" bundt pan and the cake rose a little above the middle tube. The color was so light! I purchased a can of Bak Klene from Williams-Sonoma which has wheat flour in the spray. A little expensive but worth it. Came out of the pan beautifully. Will definitely be making this again!

I reduced the ingredient quantities by 1/2, but only 1/3rd the sugar. I placed the batter in a prepared loaf pan, but sprinkled several T. chopped walnut - cinnamon - sugar when halfway filled, more of the same on top. Baked about 1 hr at 300 degrees, it is a delicious coffee cake. Less rich than sour cream versions, but still tangy.

I have been making this cake for years to the delight of my family. I have made some adjustments over the years though 1.5 cups sugar; all butter and replaced ap with cake flour, and added lemon zest. same cake, just less sweet. lovely with a whipped cream cream cheese frosting.

I used about a 1/3 cup of brown sugar since I ran out of can sugar..it turned out great

This is my teenage son’s favorite cake, and a huge hit with the entire family. Great for breakfast with coffee.

Butter and flour the pan. My family enjoys it with 3 bananas mashed in (or blend into buttermilk). Keeps moist even longer and gets crispy caramel on the edges of a decorative Bundt pan. This is a go-to recipe for me!

Delicious and airy, with so much shortening and butter in it, and after reading all the notes that said to butter and flour the pan, I didn’t think I’d have a problem getting it out of the pan. Wrong. But boy was it good.