Name: Camille's Buttermilk Pound Cake recipe
Ingredients: 1 cup vegetable shortening (such as Crisco®);2 cups white sugar;4 eggs;1 teaspoon vanilla extract;3 cups all-purpose flour;1 teaspoon baking soda;1 teaspoon baking powder;¾ teaspoon salt;1 ½ cups buttermilk;2 teaspoons confectioners' sugar for dusting

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Ingredients

1 cup vegetable shortening (such as Crisco®) 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ¾ teaspoon salt 1 ½ cups buttermilk 2 teaspoons confectioners' sugar for dusting

Nutrition Info

432.7 calories carbohydrate: 59.3 g cholesterol: 63.2 mg fat: 19.3 g fiber: 0.8 g protein: 6.3 g saturatedFat: 5 g servingSize: - sodium: 347 mg sugar: 35.4 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®).
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.
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.
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.

Recipe Yield

1 9-inch cake

Recipe Note

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!

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