Old Fashioned Buttermilk Pound Cake


½ cup butter, softened
1 cup vegetable shortening
2 cups sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking soda
1 cup whole buttermilk

  1.  Preheat oven to 325 degrees.  Spray a 10-inch tube pan with nonstick baking spray with flour.
  2. In a large bowl, beat butter, shortening and sugar at medium speed with an electric mixer until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.  Blend in vanilla.
  4. In a separate bowl, sift together flour, salt and baking soda.  Add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture.  Mix well after each addition.  Spoon batter into prepared pan.
  5. Bake until a wooden pick inserted 1 inch from the edge of cake comes out clean, approximately 1 hour and 15 minutes.
  6. Let cake cool in pan for 10 minutes.  Remove the pan and let cool completely on a wire rack before serving.

Cooking With Crevolyn
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