🍰 Blank Slate Buttermilk Pound Cake
Description:
This Blank Slate Buttermilk Pound Cake is a timeless classic that’s been a beloved treat in my family for over 35 years! Originally passed down from my aunt, this versatile cake is quick to mix up and tastes absolutely wonderful. Whether you’re hosting a gathering or simply craving a delightful dessert, this recipe is sure to please. With its simple yet scrumptious ingredients, it’s perfect for any occasion!
Cook Time: 1 hour and 30 minutes
Prep Time: 15 minutes
Total Time: 1 hour and 45 minutes
Category: Dessert
Keywords: For Large Groups, < 4 Hours, Easy
Nutritional Information (Per Serving):
- Calories: 314.9
- Fat Content: 14.1g
- Saturated Fat Content: 3.6g
- Cholesterol Content: 35.5mg
- Sodium Content: 195.1mg
- Carbohydrate Content: 43.7g
- Fiber Content: 0.6g
- Sugar Content: 25.8g
- Protein Content: 4.1g
Ingredients:
- 2 cups sugar
- 3 eggs
- 1 cup shortening
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract (or your preferred flavoring)
Instructions:
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Cream sugar, shortening, and eggs: In a large mixing bowl, cream together the sugar, shortening, and eggs until smooth and well combined.
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Add flavoring: Mix in the vanilla extract (or your preferred flavoring) to the creamed mixture, ensuring it’s evenly distributed for a delicious taste in every bite.
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Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt, ensuring there are no lumps and the ingredients are well incorporated.
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Add dry ingredients alternately with buttermilk: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Mix well after each addition until a smooth batter forms.
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Pour batter into prepared pan: Preheat your oven to 300°F (150°C). Grease and flour a tube cake pan to prevent sticking. Pour the prepared batter into the pan, spreading it evenly.
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Bake: Place the filled cake pan into the preheated oven and bake for approximately 1 1/2 hours, or until a toothpick inserted into the center comes out clean and the top is golden brown.
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Cool and serve: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Carefully transfer the cake onto a wire rack to cool completely before serving.
Variations:
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Chocolate Cake: For a decadent twist, add 1 cup of melted chocolate chips to the batter, mixing until well combined. This variation is perfect for chocolate lovers!
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Orange or Lemon Cake: For a burst of citrus flavor, try adding grated orange or lemon peel to the batter. Simply fold in the desired amount of zest before pouring the batter into the pan. The refreshing citrus notes will elevate this classic pound cake to new heights of deliciousness!
Enjoy the simplicity and versatility of this Blank Slate Buttermilk Pound Cake recipe, and feel free to get creative with your own flavor variations. Whether you’re baking for a special occasion or just craving a sweet treat, this timeless dessert is sure to satisfy your cravings and delight your taste buds!
