Lori's White Bread Cake

Lori's White Bread Cake

18 Reviews 1 Pic
Tiffany R Coffman
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch bundt pan

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.

Share It

Reviews (18)

Rate This Recipe
naples34102
91

naples34102

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
24

SVOLIVER

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

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

More Reviews

Similar Recipes

Simple White Cake
(2,176)

Simple White Cake

Seven-Up(TM) Cake II
(208)

Seven-Up(TM) Cake II

Aunt Bert's White Cake
(111)

Aunt Bert's White Cake

Silver White Cake
(87)

Silver White Cake

Nany's White Cake
(91)

Nany's White Cake

White Chocolate Pound Cake
(46)

White Chocolate Pound Cake

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Seven-Up(TM) Cake II

>

next recipe:

Simple White Cake