Search thousands of recipes reviewed by home cooks like you.

Lori's White Bread Cake

Lori's White Bread Cake

Tiffany R Coffman

Tiffany R Coffman

A very moist buttermilk cake. Easy to make and even easier to fall in love with. Great for showers because it is so light.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 75g
  • 24%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour Bundt pan.
  2. In a medium bowl, sift flour, soda and salt. Set aside.
  3. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition.
  4. Add flour mixture and mix in well.
  5. Add buttermilk and vanilla, and combine.
  6. Pour into prepared Bundt pan. Bake at 325 degrees F (165 degrees C) for 1 hour or until bottom is golden and pick inserted into center comes out clean.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
93

naples34102

1/20/2010

I rate a number of recipes "5 stars" but then there are the exceptional recipes that there is no way of rating as such. This is one of those recipes. I think I may have just stumbled upon one of the best white cake/pound cake recipes I have ever made. Despite its low rating I reviewed the ingredients list and recognized a classic and accurate ratio of measurements. Most recipes of this type, however, will call for butter. Because this recipe calls for shortening, along with the large number of eggs and sugar, all of which contribute moisture to a cake, I knew I'd be in for one, fine cake! And I was not mistaken. I prepared the recipe exactly as written, using a tsp. of vanilla. When I added the flour and buttermilk, I did so alternately, beginning and ending with the flour and just long enough to combine. I used the batter for cupcakes, which I found took about 23 minutes. I cannot stress enough or overstate the beauty of this cake. It is delightfully moist, perfectly sweet, with a very attractive and tender crumb - and sinfully good. From now on when I make a white cake and I want a guaranteed, perfect result, I will refer to this recipe. I frankly am stumped as to why only three people have reviewed this in 10 years, the recipe's average rating is so deceptively low, and the recipe hasn't been touched in four years! I hope to change that. Lori, this is one beauty of a cake that in my judgement has nothing to do with "white bread." Too bad you can't change the name!

SVOLIVER
26

SVOLIVER

12/28/2003

Cake was exceedingly sweet. Crust got crunchy from the excess sugar. I baked this in a 9x13 pan, and it took about 1 1/2 hours to test done. I believe the sugar in the recipe is wrong. It had good potential.

WILLOWDANCE
13

WILLOWDANCE

2/10/2006

Yummy! I cut the sugar in half and it turned out great! Thanks for the recipe.

Similar recipes