Camille’s Buttermilk Pound Cake Recipe

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Ryan
Ryan February 16, 2021
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How To Make Buttermilk Pound Cake

Impress everyone with this fluffy Buttermilk Pound Cake made with basic baking ingredients, buttermilk, eggs, vegetable shortening, and vanilla.

Preparation: 15 minutes
Cooking: 1 hour
Cool Time: 45 minutes
Total: 2 hours
Serves:

Ingredients

  • 1cupvegetable shortening,such as Crisco
  • 2cupswhite sugar
  • 4eggs
  • 1tspvanilla extract
  • 3cupsall purpose flour
  • 1tspbaking soda
  • 1tspbaking powder
  • ¾tspsalt
  • cupsbuttermilk
  • 2tspconfectioner’s sugar,for dusting

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9-inch fluted tube pan (such as a Bundt®).

  2. Beat the vegetable shortening with sugar in a bowl with an electric mixer until light and fluffy.

  3. Beat the eggs into the mixture 1 at a time, incorporating each egg before adding the next.

  4. Mix the vanilla into the egg mixture.

  5. Whisk the flour, baking soda, baking powder, and salt in a bowl; stir into liquid ingredients in several additions, alternating with buttermilk to make a smooth batter.

  6. Pour the batter into the prepared tube pan.

  7. Bake in the preheated oven for about 1 hour until the cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean.

  8. Let the cake cool and dust with confectioners’ sugar.

Nutrition

  • Calories: 429.34kcal
  • Fat: 19.02g
  • Saturated Fat: 4.93g
  • Trans Fat: 2.25g
  • Monounsaturated Fat: 7.67g
  • Polyunsaturated Fat: 5.21g
  • Carbohydrates: 59.30g
  • Fiber: 0.84g
  • Sugar: 35.32g
  • Protein: 6.04g
  • Cholesterol: 54.55mg
  • Sodium: 298.03mg
  • Calcium: 77.07mg
  • Potassium: 100.69mg
  • Iron: 1.79mg
  • Vitamin A: 27.22µg
  • Vitamin C: 0.31mg
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