Not Your Average Classic Buttermilk Pound Cake

Looking for a delicious recipe for a true Southern pound cake? Rebecca Gordon’s recipe takes it up a notch with sugared fresh cranberries. It’s moist and soft and so tasty.

Classic Buttermilk Pound Cake

Cake Ingredients:

  • 1 1/2 cups butter, softened
  • 3 cups sugar
  • 5 eggs, room temperature
  • 2 Tbsp fresh lemon juice
  • 2 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 cup whole buttermilk


Preheat the oven to 325 degrees.

Grease & flour 1 {10-inch} tube pan or 2 {9-x 5-inch} loaf pans.

Cream the butter & the sugar with an electric stand mixer on medium speed until light & fluffy, about 5 minutes.

Add the eggs, one at a time & mix until well blended.

Add the lemon juice & the vanilla.

Blend in the flour alternately with the buttermilk, mixing on low speed.

Spoon the batter evenly into the prepared pan.

Bake 1 hour & 15 minutes to 1 hour & 25 minutes or until a long wooden pick tests clean when inserted into the center of the cake.

Cool the cake in the pan for 10 minutes.

Run a small palette knife between the cake & the pan edge.

Remove the cake from the pan.

Cool completely on a wire rack.

Sugared Fresh Cranberries

  • 1/4 cup water
  • 1/2 cup granulated sugar, divided
  • 1 cup fresh cranberries


Combine the water & 1/4 cup sugar in a small saucepan.

Bring to a boil & cook until the sugar dissolves, about 1 minute. Remove the mixture from the heat.

Cool 5 minutes.

Add the cranberries, tossing well to coat.

Remove the cranberries from the mixture & blot excessive liquid with paper towels.

Toss 5 to 6 cranberries at a time in the remaining 1/4 cup sugar.

Spread them onto a parchment paper-lined baking sheet & allow to dry, about 1 hour.

Store at room temperature. Use within 2 days.

Recipes & ideas developed & produced by Rebecca Gordon of Buttermilk Lipstick.

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