Camille's Buttermilk Pound Cake recipe
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Ingredients
- 1 cup vegetable shortening (such as Crisco®) 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ¾ teaspoon salt 1 ½ cups buttermilk 2 teaspoons confectioners' sugar for dusting
Nutrition Info
- 432.7 caloriescarbohydrate: 59.3 gcholesterol: 63.2 mgfat: 19.3 gfiber: 0.8 gprotein: 6.3 gsaturatedFat: 5 gservingSize: -sodium: 347 mgsugar: 35.4 gtransFat: : -unsaturatedFat: : -
Directions Camille's Buttermilk Pound Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®).
Beat vegetable shortening with sugar in a bowl with an electric mixer until light and fluffy, beat eggs into mixture one at a time, incorporating each egg before adding the next. Mix vanilla into egg mixture.
Whisk 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 batter into prepared tube pan.
Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour. Let cake cool and dust with confectioners' sugar.