Lori's White Cake

Recipe View Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan meticulously. (Prep time: 5 minutes)

Recipe View In a large bowl, cream together the sugar and shortening with an electric mixer until the mixture is light and fluffy, achieving a cloud-like consistency. Gradually add the eggs, one at a time, ensuring each is fully incorporated before adding the next. (Mixing time: 8-10 minutes)

Recipe View In a separate, medium-sized bowl, sift together the flour, baking soda, and salt. This ensures a uniform distribution of leavening and seasoning throughout the cake. Gradually add the dry ingredients to the creamed mixture, beating until just combined. Be careful not to overmix, as this can lead to a tough cake. Gently beat in the buttermilk and vanilla extract until the batter is smooth and homogenous. (Mixing time: 5 minutes)

Recipe View Pour the batter into the prepared Bundt pan, ensuring it is evenly distributed. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean. (Bake time: Approximately 1 hour)

Recipe View Once baked, cool the cake on a wire rack for 10 minutes before attempting to remove it from the pan. After the initial cooling, tap the pan firmly a few times to loosen the cake. Place a wire rack over the pan and carefully invert to release the cake onto the rack. Allow the cake to cool completely before serving. (Cooling time: 1-2 hours)