Old Fashioned Buttermilk Pound Cake
Old Fashioned Buttermilk Pound Cake - seriously the BEST pound cake we've ever made! SO delicious!! SO light and fluffy! Shortening, sugar, buttermilk, egg yolks, baking soda, flour, salt, vanilla and stiff egg whites. Fluffy egg whites make all the difference in this batter! Can make ahead of time and store in an air-tight container. Freeze any leftovers for a quick dessert later. You MUST make this cake ASAP!! #cake #dessert #poundcake
This Old Fashioned Buttermilk Pound Cake is dangerously delicious. It is a classic dessert that never fails me. It is light and fluffy with fantastic flavor. This pound cake is prepared a little differently than most of my other pound cake recipes. The eggs are separated and you fold the egg whites into the batter. I really think it makes all the difference!
We served this Old Fashioned Buttermilk Pound Cake with some whipped cream and fresh strawberries. It was SO good. This cake can be made ahead of time and kept in an air-tight container for a few days. You can also FREEZE any leftover cake. Just slice it, wrap it in plastic wrap and pop it in the freezer for a quick dessert later. YUM!
We love to serve this cake at dinner parties and potlucks. It also makes a great homemade gift! Give this recipe a try the next time you need a dessert for a crowd (or yourself). I promise you won't be disappointed!
One note, this recipe uses shortening. I have not tried this with butter. The cake has a wonderful texture from the shortening. It is an amazing cake, and we LOVED it. I really encourage you to make this cake as written.
dessert, cake, pound cake, southern
dessert
American
Yield: serves 12
Old Fashioned Buttermilk Pound Cake
prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins
Old Fashioned Buttermilk Pound Cake - seriously the BEST pound cake we've ever made! SO delicious!! SO light and fluffy! Shortening, sugar, buttermilk, egg yolks, baking soda, flour, salt, vanilla and stiff egg whites. Fluffy egg whites make all the difference in this batter! Can make ahead of time and store in an air-tight container. Freeze any leftovers for a quick dessert later. You MUST make this cake ASAP!! #cake #dessert #poundcake
ingredients:
- 1 cup shortening
- 3 cups sugar
- 5 eggs, separated
- 1/2 tsp baking soda
- 1 cup buttermilk
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 Tbsp vanilla
instructions:
- Preheat oven to 325ºF. Grease and flour a 10-inch tube pan.
- In the bowl of an electric mixer, beat together the shortening and sugar until light and fluffy, approximately 5 minutes. Add egg yolks, beat to combine.
- Stir baking soda into buttermilk. Combine flour and salt.
- Add flour mixture and cream mixture to sugar mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, 1/3 flour mixture, 1/2 cream mixture, 1/3 flour mixture). Beat at slow speed after each addition. Stir in vanilla.
- In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites not the batter. Pour batter into prepared pan.
- Bake for 60 to 70 minutes, or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and continue cooling on wire rack until completely cool.
All images and text ©Plain Chicken, Inc.
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