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.
Serves:
Ingredients
- 1cupvegetable shortening,such as Crisco
- 2cupswhite sugar
- 4eggs
- 1tspvanilla extract
- 3cupsall purpose flour
- 1tspbaking soda
- 1tspbaking powder
- ¾tspsalt
- 1½cupsbuttermilk
- 2tspconfectioner’s sugar,for dusting
Instructions
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Preheat oven to 350 degrees F. Grease a 9-inch fluted tube pan (such as a Bundt®).
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Beat the vegetable shortening with sugar in a bowl with an electric mixer until light and fluffy.
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Beat the eggs into the mixture 1 at a time, incorporating each egg before adding the next.
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Mix the vanilla into the egg mixture.
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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.
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Pour the batter into the prepared tube pan.
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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.
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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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