Camille's Buttermilk Pound Cake

Camille's Buttermilk Pound Cake

4
Gina 2

"Simply the BEST pound cake EVER! Impress your friends with this really simple recipe that they'll ask you for in the end. Store in fridge and it's extra delicious!"

Ingredients

2 h {{adjustedServings}} servings 433 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt(R)).
  2. 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.
  3. 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.
  4. 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.
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Reviews

4
  1. 6 Ratings

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I’m always pleased to be the first reviewer of a really terrific recipe. I made a half recipe, using it for 12 cupcakes. This cake is dee-licious - but it’s NOT a pound cake. (The amount of l...

Finally! I bought a new convection oven, & all my old & new cake recipes hopelessly collapsed.This is an excellent recipe. The cake came out perfectly done, fluffy, moist & all. I made half the ...

I will agree with the reviewer who said this is not a pound cake. Otherwise it's pretty tasty.