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Lori's White Bread Cake

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

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (13)

 

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Original Recipe Yield 1 - 10 inch Bundt Pan
 

Ingredients

  • 1 cup shortening
  • 3 cups white sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 dash vanilla extract
  • 1 cup buttermilk
  • 1 pinch salt

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 502 | Total Fat: 20.1g | Cholesterol: 107mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 20, 2010 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
I rate a number of recipes "5 stars" but then there are the exceptional recipes that there is...
The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 28, 2003 by SVOLIVER   view full review
Cake was exceedingly sweet. Crust got crunchy from the excess sugar. I baked this in a 9x13...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 10, 2006 by WILLOWDANCE   view full review
Yummy! I cut the sugar in half and it turned out great! Thanks for the recipe.
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 29, 2010 by lauriehh   view full review
I made this while stranded in a storm. I had to make my own buttermilk. I used 3/4 cup heavy...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 10, 2010 by Flowermamma Supporting Member (Click to learn more about Supporting Membership)  view full review
I can't believe there are so few reviews for this fabulous cake! It's a great old fashioned...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 9, 2005 by Janey C.   view full review
Lovely texture, great taste. I used soft margarine instead of shortening. I have made it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 8, 2011 by solyce   view full review
other than cutting back on the sugar (only putting in 2 cups) and adding a full tsp of vanilla...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 25, 2011 by beverly smithers   view full review
A wonderful tasting cake, although I would't call it light - its like a pound cake - so moist
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 30, 2011 by bellepepper Supporting Member (Click to learn more about Supporting Membership)  view full review
I made half this recipe using a 6-cup bundt pan and I will say, it produced a pretty cake. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 25, 2012 by WANNARACE81   view full review
Just tested this out for a party - absolutely heavenly! Tastes nothing like white bread. Angel...

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