How to Make Grandma Ruby's Buttermilk Pound Cake - A Step-by-Step Guide

When it comes to classic, timeless recipes, few things can compare to a mouth-watering pound cake. Passed down through generations, this recipe for Grandma Ruby's Buttermilk Pound Cake has delighted the taste buds of countless families for years. With its rich, buttery flavor and tender, crumbly texture, this cake is sure to become a staple in your dessert repertoire.

Buttermilk pound cake is a beloved Southern tradition, and Grandma Ruby's recipe is no exception. The secret to its incred...

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Ingredients

  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 3 cups white sugar
  • 1 cup shortening
  • 1 cup buttermilk
  • 6 eggs
  • 2 tablespoons lemon extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter-flavored extract

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 45 mins
  • Servings: 16
  • Yield: 16 servings

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
  • Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
  • Nutrition

    382 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Cholesterol: 70mg
    • Sodium: 135mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 1g
    • Total Sugars: 38g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 32mg
    • Iron: 1mg
    • Potassium: 76mg