How to Make Buttermilk Pound Cake I - A Step-by-Step Guide

There's something undeniably comforting about a classic pound cake. Its dense, moist crumb and rich buttery flavor make it a beloved dessert for celebrations, potlucks, or simply as a sweet treat on a quiet afternoon. This Buttermilk Pound Cake I recipe is a traditional take on a timeless favorite, with the added tang of buttermilk providing an extra depth of flavor.

The simplicity of this recipe is part of its appeal. Using just a handful of pantry staples, you can create a delicious,...

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Ingredients

  • 1 cup shortening
  • 2 cups white sugar
  • 4 eggs
  • 1 cup buttermilk
  • 3 cups sifted all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon lemon extract

Information

  • Servings: 14
  • Yield: 1 to 10 - inch tube pan

  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour one 10 inch tube pan.
  • Combine shortening, white sugar, eggs, buttermilk, sifted flour, baking soda, baking powder, and lemon extract and beat with an electric mixer for 3 minutes at medium speed. Pour batter into prepared pan.
  • Bake at 300 degrees F (150 degrees C) for one hour. Remove cake from pan after it has cooled.
  • Nutrition

    365 cal.

    • Total Fat: 17g
    • Saturated Fat: 4g
    • Cholesterol: 54mg
    • Sodium: 101mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 1g
    • Total Sugars: 30g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 42mg
    • Iron: 2mg
    • Potassium: 75mg