Camille's Buttermilk Pound Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt® pan) to ensure easy release. (5 minutes)

Recipe View 7 mins In a large mixing bowl, cream together the vegetable shortening and granulated sugar using an electric mixer on medium speed until light and fluffy. This may take 3-5 minutes.

Recipe View 2 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. (2 minutes)

Recipe View 2 mins In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. (1 minute)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix. (3 minutes)

Recipe View 1 mins Pour the batter evenly into the prepared tube pan. (1 minute)

Recipe View 1 hrs Bake in the preheated oven for 55-65 minutes, or until the cake is golden brown and a wooden skewer inserted into the center comes out clean. (60 minutes)

Recipe View 13 mins Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)

Recipe View 2 mins Once the cake is completely cool, dust generously with confectioners' sugar before serving. (2 minutes)