Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Simply the BEST pound cake EVER! Impress your friends with this really simple recipe that they'll ask you for in the end. Store in fridge and it's extra delicious!

Recipe Summary

cook:
1 hr
additional:
45 mins
total:
2 hrs
prep:
15 mins
Servings:
12
Yield:
1 9-inch cake
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

433 calories; protein 6.3g; carbohydrates 59.3g; fat 19.3g; cholesterol 63.2mg; sodium 347mg. Full Nutrition
Advertisement