Lori's White Bread Cake

Lori's White Bread Cake

21

"A very moist buttermilk cake. Easy to make and even easier to fall in love with. Great for showers because it is so light."
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Ingredients

servings 502 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 75g
  • 24%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour Bundt pan.
  2. In a medium bowl, sift flour, soda and salt. Set aside.
  3. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition.
  4. Add flour mixture and mix in well.
  5. Add buttermilk and vanilla, and combine.
  6. Pour into prepared Bundt pan. Bake at 325 degrees F (165 degrees C) for 1 hour or until bottom is golden and pick inserted into center comes out clean.

Reviews

21
  1. 26 Ratings

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Most helpful positive review

I rate a number of recipes "5 stars" but then there are the exceptional recipes that there is no way of rating as such. This is one of those recipes. I think I may have just stumbled upon one of...

Most helpful critical review

Cake was exceedingly sweet. Crust got crunchy from the excess sugar. I baked this in a 9x13 pan, and it took about 1 1/2 hours to test done. I believe the sugar in the recipe is wrong. It ha...

I rate a number of recipes "5 stars" but then there are the exceptional recipes that there is no way of rating as such. This is one of those recipes. I think I may have just stumbled upon one of...

Cake was exceedingly sweet. Crust got crunchy from the excess sugar. I baked this in a 9x13 pan, and it took about 1 1/2 hours to test done. I believe the sugar in the recipe is wrong. It ha...

Yummy! I cut the sugar in half and it turned out great! Thanks for the recipe.

I can't believe there are so few reviews for this fabulous cake! It's a great old fashioned kind of cake much like the kind my Great Grammy used to make. I cut back to two cups of sugar and used...

I made this while stranded in a storm. I had to make my own buttermilk. I used 3/4 cup heavy cream and 1/4 cup skim milk and 1 Tb. lemon juice. I also had only butter (not shortening or marg) ...

Delicious! I made 36 cupcakes with this recipe. They baked at 325 for 24-25 minutes. If you make the 'cheese filling' recipe from this site, and drop 1 tsp on each cupcake and 1 or 2 raspberries...

Lovely texture, great taste. I used soft margarine instead of shortening. I have made it several times now, and it still delights.

other than cutting back on the sugar (only putting in 2 cups) and adding a full tsp of vanilla i followed this exactly and am very pleased with how it turned out ... the batter does get really t...

I chose this cake for it's simplicity, as I just needed a white cake to use for cake pops. As expected, it came together nicely and baked perfect little cupcakes for me to crumble up and use for...