Buttermilk Pound Cake – a delicious recipe with flour, sugar, Crisco, buttermilk, eggs, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Blend sugar and shortening in a bowl; add egg yolks, one at a time and blend after each.
2
Add flavoring.
3
Sift dry ingredients together with the milk.
4
Begin and end with dry ingredients.
5
Beat egg whites until stiff and carefully fold into mixture.
6
Pour batter into 10-inch tube pan, greased and floured.
7
Bake in 350u00b0 oven (preheated) for about 1 hour and 10 minutes.
8
Be sure that cake is firm.
9
If cake is properly brown, it will have a delicate crunchy crust.
10
It will be better after several days but is delicious soon as it is cool.
11
Vanilla is not recommended for this cake but you can use either lemon, orange or nutmeg as flavoring.
1997
kcal
Calories
65
g
Fat
319
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 c. flour, 3 c. sugar, 1 c. Crisco, 1 c. buttermilk, and more.
Yes, Buttermilk Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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