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Melt in your Mouth Strawberry Buttermilk Pound Cake

by Iber
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Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter
  • 2 cups granulated sugar
  • 3 ounce package strawberry gelatin I used Jello brand
  • 5 large eggs at room temperature
  • 1 cup buttermilk (whole milk can be used) at room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 and 1/2 teaspoon baking powder
  • 1 tablespoon vanilla extract

Instructions

STEP 1

Sift flour, salt, and baking powder together.

STEP 2

Preheat oven to 325 degrees. Prepare a 10-inch bundt pan with solid vegetable shortening then sugar or flour.

STEP 3

In the bowl of a stand mixer, cream together shortening and butter. Add sugar and mix until fluffy.

STEP 4

Next mix eggs in one at a time until yellow mixes in the batter. Add vanilla and mix in the batter.

STEP 5

Add strawberry gelatin to the flour mixture. Whisk to combine.

STEP 6

Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. (1/3 flour mixture, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour)

STEP 7

Pour batter into a bundt pan and smooth top.

STEP 8

Bake in 325-degree oven 65 to 70 minutes.

STEP 9

Allow cake to cool for 10 – 15 minutes then carefully turn out on a serving tray.

 

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