Old Fashioned Buttermilk Pound Cake

This isn’t just any pound cake – it’s the kind that makes you close your eyes and smile with that first heavenly bite. Light as a cloud but rich with buttery, vanilla-scented goodness, this classic recipe has been making cake lovers weak in the knees for generations.

What makes this pound cake extraordinary is the magical combination of tangy buttermilk and perfectly whipped egg whites. These two secret weapons transform what could be a dense, heavy cake into something almost ethereal. The crumb is tender and moist, with a golden-brown crust that adds just the right amount of texture.

Ingredients

• 1 cup shortening
• 3 cups sugar
• 5 eggs, separated
• ½ teaspoon baking soda
• 1 cup buttermilk
• 3 cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon vanilla extract

Steps

1. Preheat oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan, ensuring every crevice is coated to prevent sticking.
2. In the bowl of an electric mixer, cream shortening and sugar for 5 minutes until extremely light and fluffy. The mixture should be nearly white and very airy – don’t rush this step as it’s crucial for proper texture.
3. Add egg yolks one at a time, beating well after each addition until fully incorporated. The mixture should be smooth and pale yellow.
4. Combine the baking soda with buttermilk in a separate bowl – it will foam slightly. In another bowl, whisk together flour and salt.
5. Alternate adding the flour mixture and buttermilk mixture to the batter in this order: ⅓ flour, ½ buttermilk, ⅓ flour, remaining buttermilk, remaining flour. Mix on low speed just until combined after each addition. Stir in vanilla.
6. In a clean bowl with clean beaters, whip egg whites until stiff peaks form (about 3-4 minutes). The peaks should stand straight up when beaters are lifted.
7. Gently fold egg whites into batter using a rubber spatula with a light hand. Stop as soon as no white streaks remain to maintain maximum fluffiness.
8. Bake for 60-70 minutes, or until a wooden pick inserted in center comes out clean and cake is golden brown. Internal temperature should reach 190°F (88°C).
9. Cool in pan on wire rack for exactly 10 minutes, then remove from pan and cool completely on rack (about 2 hours).

Smart Swaps

• Replace shortening with unsalted butter (same amount) for a richer flavor
• Substitute ¾ cup honey + ¼ cup sugar per cup of sugar for a more complex sweetness
• Use cake flour instead of all-purpose for an even tenderer crumb

Make It Diabetes-Friendly

• Replace sugar with 1½ cups Swerve + 1½ cups allulose (reduces carbs by 75%)
• Use 1 cup whole wheat pastry flour + 2 cups almond flour (reduces net carbs to 12g per slice)
• Serve 3-inch slices (approximately 24g total carbs) with berries to slow sugar absorption

Pro Tips

• Room temperature ingredients are crucial – set them out 1 hour before starting
• Don’t open the oven during the first 45 minutes of baking
• Test for doneness in several spots – the center takes longest to cook