Old-Fashioned Buttermilk Pound Cake
.
Yield
18 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | cups |
sugar
|
|
| 5 | large |
eggs
|
|
| 2 ½ | teaspoons |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 118 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 13 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
buttermilk
|
|
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.
