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Old-Fashioned Buttermilk Pound Cake

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. Prep
20 min.
1 hrs
Ready In
1 hrs
18 servings
Trans-fat Free
Metric measurements


1/2cup butterVideo or margarine
1/2cup vegetable shorteningVideo *
2cups sugarVideo
5large eggsVideo
2 1/2teaspoons vanilla extractVideo
3cups flour, all-purpose sifted
1/2teaspoon salt
1/2teaspoon baking powderVideo
1/2teaspoon baking sodaVideo
1cup buttermilkVideo
* not incl. in nutrient facts


Preheat oven to 325.

Grease and flour a 10-inch tube pan.

Cream butter, shortening, and sugar together in mixing bowl until light and fluffy.

Add eggs one at a time, beating well after each addition.

Blend in vanilla.

Sift flour, salt, baking powder, and soda together, add to creamed mixture alternately with milk, beginning and ending with flour mixture.

Mix well after each addition.

Spoon batter into prepared pan. Bake for 1hour and 15 minutes or until toothpick inserted one inch from edge comes out clean.

Cool in pan for 10 minutes; turn out onto wire rack and cool completely.

First published: last updated: 2014-12-16

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 23426% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 151mg 6%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 2%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
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