My Grandmother’s Buttermilk Pound Cake Heirloom Recipe

A few weeks ago, I bought fresh peaches and vegetables at our local vegetable market.  A few days later, I noticed the peaches were ripening quicker than we were eating them.   As good as those peaches were, HH and I needed a little incentive!

I quickly mixed my grandmother’s pound cake together for a simple treat to go with the peaches – and also the Coconut Whipped Cream I shared recently.

Grandmother's Buttermilk Pound Cake Heirloom Recipe

Yes, yum is right!

Mammau's Buttermilk Pound Cake

This is a very old recipe from my grandmother’s collection – PAM’s mother, the one they say I’m so much like.

Sometimes old recipes don’t work out as well as newer ones.  Have you noticed that?  Is it due to a difference in ingredients that have changed over the years?  Take lard, for example.  How many of us use that stuff these days in our recipes?

This recipe is different somehow because it consistently tastes good every time I bake one!  Maybe because there’s no lard in it.  Just real creamy delicious b-u-t-t-e-r.

Mammau's Buttermilk Pound Cake

You normally would bake this pound cake in a tube pan or bundt pan.  I wanted to share part of mine easily, so I made two regular-sized loaves.

Baking Pan Options

Just as with most scratch cake recipes, cream the butter and sugar.

Mammau's Buttermilk Pound Cake

It’s important to add the eggs one at a time, mixing between.

Mammau's Buttermilk Pound Cake

Alternate adding the dry ingredients and the buttermilk.  Mix baking soda with boiling water, and add that at the end with the vanilla.  Mix well.

The recipe pretty well fills the mixing bowl.  Look how creamy!  Don’t you want to stick your finger in there?

Mammau's Buttermilk Pound Cake

Spoon the batter into your pan(s).

Mammau's Buttermilk Pound Cake

Bake for an hour until cake tests done.

Mammau's Buttermilk Pound Cake

Transfer to a cooling rack after loosening from the pan.

Mammau's Buttermilk Pound Cake

Print the recipe or PIN the first image (above) for later.

5.0 from 1 reviews
Mammau's Buttermilk Pound Cake
Prep time
Cook time
Total time
A sweet, moist cake for serving with fruit and/or whipped topping.
Recipe type: Dessert
Serves: 16 servings
  • 3 cups sugar
  • 1 stick butter
  • ½ cup shortening
  • 5 eggs
  • ½ teaspoon baking soda mixed with 1 Tablespoon boiling water
  • 3 cups unsifted all-purpose flour
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  1. Cream butter, shortening, and sugar. Add eggs one at a time, mixing between. Beat well. Combine salt and flour. Add alternately to creamed mixture with buttermilk. Add soda mixed with boiling water. Add vanilla and beat well.
  2. Pour into prepared stem pan. bundt pan, or two loaf pans. Bake 325 degree oven for 1 hour and 15 minutes or until cake tests done.

Mammau’s pound cake is delicious and moist all by itself…out on the porch with coffee.

Mammau's Buttermilk Pound Cake

Enjoy it with whipped topping (like Coconut Whipped Cream) and fruit (like peaches).  🙂

Mammau's Buttermilk Pound Cake

Or, peach home-made ice cream (regular or dairy-free).  This weekend, I’ll be making my dangerously delicious and favorite Mint Chocolate Chip Ice Cream.  (Sorry, I have no dairy-free for that one yet.)

Doesn’t this make you want to whip up something for your weekend enjoyment?

Whatever you decide, I hope it’s refreshing and yummy.  Have a fabulous weekend!




  1. Robin says

    OOOH, If only I could sink my teeth into a piece of THAT!!!!!
    I am thinking I may make it for the church picnic at the end of August!!!
    If I can’t enjoy it, at least SOMEBODY should!!! 🙂
    One day I am going to find (or develop) a cake recipe that I can eat that is super duper yummy! If I only had the time to tinker with cake recipes!
    Until then….

    I am just happy that I found some BREAD that I can eat ! They have burger rolls, dinner rolls, bread, and flatbread. It’s made from millet and brown rice flour and has no yeast. It’s only those flours, water, sea salt and baking powder. It’s actually AWESOME! It better be…it’s expensive! LOL! I made a burger last night and had it on the hamburger roll with my home made ketchup(using stevia). I had an organic root beer made with agave and it was the icing on the cake! I said “If this was to be my last meal I would die happy!” hahaha

    • says

      I’m sorry you can’t eat this cake! I know you have dietary restrictions, and I could have helped you ten years ago. The kids and I were sugar-free, wheat-free, and dairy-free for the most part (other than a special treat of choice once each week). It’s funny that I wanted to start helping people navigate all of that with some sort of website, but I knew nothing about a blog or anything of the sort. I’m way more tech-y now, but it’s only because I dove in and learned it all once I knew what I was headed towards. I finally found a blog that was an example. Ha! God’s perfect timing…He didn’t want me blogging about the “alternative foods life”, I guess. In early 2000’s there were no ready-made breads, mixes, nothing. No recipes were on the internet. It was a hard road to feed a family on, but things got better over time. Then we moved here and lost all my resources. The kids were old enough to handle things better by then, so off to “normal eating” we went. They managed pretty well, and I’ve not kept up with new products since we have nowhere to buy those things. Anyway, all that to say that I understand, and I never came up with a cake recipe. Only muffins, which are like cake when you don’t have any for a long time. You know. I’m glad you enjoyed your “last meal”, but I’m also glad it wasn’t really your last. 🙂

  2. Libba says

    Kim, This looks delicious and I’m going to try it, I don’t know how you grease your pans to make your cakes ALWAYS come out looking so good. For some that have a problem with that, like I used to, I hope you don’t mind if I pass a hint along that my Uncle gave me when he worked in a Bakery. He said they always greased their pans with Margarine (Butter may work for this too), then sprinkled it with Corn Starch rather than flour. I’ve never had one fail when I do that,.

    Have a blessed day.

    • says

      You are right! We’re so lucky to have the old tried and true recipes from our grandmothers. Happy weekend!