Camille’s Buttermilk Pound Cake

Name: Camille’s Buttermilk Pound Cake
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

1 cup vegetable shortening (such as Crisco®)

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

¾ teaspoon salt

1 ½ cups buttermilk

2 teaspoons confectioners’ sugar for dusting

Methods :

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®).

Beat vegetable shortening with sugar in a bowl with an electric mixer until light and fluffy; beat eggs into mixture one at a time, incorporating each egg before adding the next. Mix vanilla into egg mixture.

Whisk flour, baking soda, baking powder, and salt in a bowl; stir into liquid ingredients in several additions, alternating with buttermilk to make a smooth batter. Pour batter into prepared tube pan.

Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour. Let cake cool and dust with confectioners’ sugar.