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Old-Fashioned Buttermilk Pound Cake

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Recipe

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Yield

18 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup butter
or margarine
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½ cup vegetable shortening
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2 cups sugar
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5 large eggs
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2 ½ teaspoons vanilla extract
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3 cups all-purpose flour
sifted
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½ teaspoon salt
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½ teaspoon baking powder
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½ teaspoon baking soda
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1 cup buttermilk
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Ingredients

Amount Measure Ingredient Features
118 ml butter
or margarine
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118 ml vegetable shortening
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473 ml sugar
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5 large eggs
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13 ml vanilla extract
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7.1E+2 ml all-purpose flour
sifted
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2.5 ml salt
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2.5 ml baking powder
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2.5 ml baking soda
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237 ml buttermilk
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 23426% 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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