Old-Fashioned Buttermilk Pound Cake

Rate/Review
Saved in 4 recipe boxes and 2 cookbooks
Be the first to add a photo of this recipe!

.

Yield

18

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 
Metric measurements

Ingredients

½cup butterVideo or margarine
½cup vegetable shorteningVideo *
2cups sugarVideo
5large eggsVideo
teaspoons vanilla extractVideo
3cups flour, all-purpose sifted
½teaspoon salt
½teaspoon baking powderVideo
½teaspoon baking sodaVideo
1cup buttermilkVideo
* not incl. in nutrient facts

Directions

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

 

Live Feed

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?
 
 
Custom Search