Try this Buttermilk Pound Cake #1 recipe, or contribute your own.
Suggest a better descriptionCream sugar & shortening. Beat in eggs, one at a time. Sift dry ingredients together & blend into creamed mixture alternately with buttermilk. Add almond & vanilla flavoring. Bake for 1 hour in a greased & floured bundt pan at 350. Dust top of cake with powdered sugar after removing from pan. MARY WATERS ZINA RICHMOND From
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 12 | ||
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Calories: 645 | ||
Calories from Fat: 140 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 270mg | 83 % | |
Sodium 456.3mg | 16 % | |
Potassium 143.8mg | 4 % | |
Total Carbohydrate 118.4g | 35 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 117.8g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 645
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