Photo: Jennifer Davick; Styling: Buffy Hargett
Total Time
2 Hours 45 Mins
Makes 12 servings

We sampled this traditional pairing several different ways and loved them all, but our favorite was warm cake with chilled custard.

How to Make It

Step 1

Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Step 2

Add flour to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch (12-cup) tube pan.

Step 3

Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Serve with Buttermilk Custard Sauce as desired.

Ratings & Reviews

Shakeema's Review

February 23, 2013
I loved this recipe! Although at the last minute I realized that I didn't have any vanilla extract so I used lemon extract instead and it gave it a great flavor! Also made the custard and again used the lemon extract and it was sooo good! Will definitely make again...

Mary D.

September 10, 2016
Love this recipe. I have a household of three men, my husband, son and grandson.  This cake never lasts 24 hours.  I have to get a piece as soon as I can.

Tried and TRUE!

April 19, 2016
After trying for 6 months, this recipe did me some justice! It is DELISH! I added lemon zest and lemon juice to the cake and the icing. Thank you SL!!!

KarenJohnson1's Review

July 13, 2013

VickiGene's Review

July 25, 2012
My high expectations were not met with this recipe. I gave it two stars because it didn't fall and it browned nicely. I reduced the sugar to 2 cups and it was still too sweet. I love a delicately flavored pound cake with a balance tilted toward the butter, not the sugar.

marcumfam5's Review

June 02, 2012
LOVE this moist, dense pound cake. The top crust is perfect. Made it for a New Year's party and it was a big hit.

jreed8dx's Review

November 08, 2011
I made this pound cake as a simple base for strawberries and flavored balsamic syrups. I don't usually go crazy for pound cake, but we loved this recipe. It was light and moist and very flavorful. We especially loved the crusty top that forms. I won't make this recipe to eat alone, but I will definitely do the strawberry/balsamic syrup combo again. I did not make the custard sauce.

Spartyames's Review

April 16, 2011
This is a great recipe. Although the cake was a bit too sweet for my tasting, I will definitely make it again with less sugar next time!

MaryAP's Review

March 28, 2011
This cake was really good and I liked the custard sauce also. I would make it again.

HangingDog's Review

February 23, 2011
This cake was simple to prepare and came out moist and delicious - some liked the custard sauce (warmed up) but most enjoyed the cake by itself. I think it would be wonderful for a special occassion and keeps well. I wouldn't change a thing about the recipe.