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.
Preheat oven to 350 degrees F. Grease a 9-inch fluted tube pan (such as a Bundt®).
Beat the vegetable shortening with sugar in a bowl with an electric mixer until light and fluffy.
Beat the eggs into the mixture 1 at a time, incorporating each egg before adding the next.
Mix the vanilla into the egg mixture.
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.
Pour the batter into the prepared tube pan.
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.
Let the cake cool and dust with confectioners’ sugar.
- 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