Buttermilk Pound Cake

Follow our step-by-step guide on how to make Buttermilk Pound Cake.

1. Step 1

   Start by preheating your oven to 350°F (175°C). While the oven warms up, take a moment to grease a 9-inch fluted tube pan, like a Bundt pan, to ensure your cake releases easily after baking.

2. Step 2

   In a large mixing bowl, beat together the vegetable shortening and white sugar using an electric mixer. Mix until the mixture is light and fluffy, which should take about 3-5 minutes. This step is crucial for creating a light texture in your cake!

3. Step 3

   Next, add the eggs to the mixture one at a time. Make sure to incorporate each egg fully before adding the next. This helps to create a smooth batter. Once all the eggs are in, stir in the vanilla extract for that lovely flavor boost.

4. Step 4

   In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This dry mixture will help to evenly distribute the leavening agents throughout the batter.

5. Step 5

   Now, it's time to combine the dry ingredients with the wet mixture. Gradually add the flour mixture to the bowl, alternating with the buttermilk. Start and end with the flour mixture, stirring gently until everything is just combined. Be careful not to overmix; a few lumps are perfectly fine!

6. Step 6

   Pour the smooth batter into your prepared tube pan, spreading it evenly. Place the pan in the preheated oven and bake for about 1 hour, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. The aroma will be irresistible!

7. Step 7

   Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely. Before serving, dust the top with confectioners' sugar for a beautiful finish.