This recipe for Buttermilk Pound Cake is one of the best I’ve ever had and hails from Huntsville, Texas where a great friend and cook shared it with me. Mrs. Lanier heard that my husband loves pound cake and while we were visiting one evening, she wielded her recipe box out touting that she had received the best Buttermilk Pound Cake recipe in the world from an elderly lady she knew. She generously gave me a copy of this famed recipe and I made if for my family shortly after. It indeed is one of the best pound cakes.
Buttermilk Pound Cake
- 1 cup Crisco shortening
- 3 cups sugar
- 3 cups cake flour
- 5 whole eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 tablespoon vanilla
- 1 tablespoon water
- 1 ½ cups powdered sugar
- 4 tablespoons buttermilk
- 1 teaspoon vanilla
- In a large mixing bowl, combine Crisco, sugar, and eggs, adding one at a time and mix well (about a minute) after each one.
- Add ½ cup of buttermilk, in which the baking soda has been dissolved. Mix well.
- Add flour and rest of buttermilk, alternating a cup of flour with ¼ cup buttermilk, etc. until all is mixed well.
- Add vanilla and water. Beat mixture for at least 4 minutes….essential for good texture.
- Grease and flour a 10-inch tube pan (Angel Food Pan).
- Bake in preheated oven at 325 degrees for approximately 1 ½ hours. (After 45 minutes, it is advisable to rotate the pan 90 degrees to assure even baking.)
- Cool cake in the pan for 15 minutes before removing to a cake plate.
- For Glaze: Mix ingredients well. If too thick, add ½ teaspoon of buttermilk at a time until desired consistency is reached. If too thin, mix in more powdered sugar. This should be about the consistency of honey.
- Spoon over top of cake while still warm and allow to run down the sides.