Sweet Corn Buttermilk Pound Cake Recipe

Name: Sweet Corn Buttermilk Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1 cup Cornmeal; 1/2 teaspoons Salt; 1/4 teaspoons Baking Soda; 1 cup Unsalted Butter, Room Temperature; 1/2 cups Butter Flavored Shortening; 3 cups Sugar; 5 Eggs; 1 teaspoon Pure Vanilla Extract; 1 cup Buttermilk

Servings: persons

2 cups All-purpose Flour
1 cup Cornmeal
1/2 teaspoons Salt
1/4 teaspoons Baking Soda
1 cup Unsalted Butter, Room Temperature
1/2 cups Butter Flavored Shortening
3 cups Sugar
5 Eggs
1 teaspoon Pure Vanilla Extract
1 cup Buttermilk

1
First, prepare a standard size bundt pan. Wipe it down with shortening and add flour to coat pan. Set pan aside. Preheat oven to 350 F.
2
Into a medium-sized bowl sift together flour, cornmeal, salt and baking soda. Set aside.
3
In a large bowl using an electric mixer, cream together room temperature butter, shortening and sugar. Then add one egg at a time mixing well after each addition. Mix in vanilla extract.
4
Add half of the dry ingredient mixture into the butter, sugar and eggs. Mix well then add the buttermilk. Mix well. Now add the rest of the dry mix and mix to combine. Make sure to scrape the sides of the bowl to make sure everything is incorporated.
5
Pour batter into the bundt pan, smooth the top and bake for about 55 minutes or until a toothpick inserted in the middle comes out clean.

2050

kcal

Calories

129

Fat

210

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1 cup Cornmeal, 1/2 teaspoons Salt, 1/4 teaspoons Baking Soda, and more.

Yes, Sweet Corn 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.

Sweet Corn Buttermilk Pound Cake

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