Buttermilk Pound Cake – a delicious recipe with butter, shortening, sugar, eggs, baking soda, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Beat butter and shortening at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disapears.", "Dissolve baking soda in buttermilk. Combine flour and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition just until blended; stir in extracts.", "Pour batter into a greased and floured 10"" tube pan. Bake at 350u00b0 for one hour or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on a wie rack.", "Garnish with fresh strawberries."]
1476
kcal
Calories
80
g
Fat
171
g
Carbs
23
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 11 ingredients. The key ingredients include: 1/2 cup butter or margerine, softened, 1/2 cup shortening, 2 cups sugar, 4 eggs, 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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