Strawberry Buttermilk Pound Cake
A tender bundt pound cake made with buttermilk and strawberry gelatin for a soft crumb and a pink tint.
Equipment
- 10 inch bundt pan
- Stand mixer
- Sifter
- Toothpick
- Serving plate
Ingredients
Main Ingredients
- ½ cup vegetable shortening plus 1 tbsp for greasing the pan
- ½ cup unsalted butter softened
- 2 cup granulated sugar
- 1 package strawberry gelatin 3 oz
- 5 large eggs room temperature
- 1 cup buttermilk room temperature
- 3 cup all purpose flour plus 1 tbsp for dusting the pan
- ½ tsp kosher salt
- 2 ½ tsp baking powder
- 1 tbsp vanilla extract
Instructions
Cooking
- Prep the pan. Heat the oven to 325 degrees F and grease and flour a 10 inch bundt pan.
- Cream. Beat the shortening, butter, and sugar until light and fluffy, then add the eggs one at a time and the vanilla.
- Mix the dry. Sift the flour, salt, and baking powder, then whisk in the strawberry gelatin.
- Combine. Add the flour mixture in three parts, alternating with the buttermilk, and mix just until smooth.
- Bake. Bake for 65 to 70 minutes until a toothpick comes out clean, then cool 10 to 15 minutes and turn out.
Notes
Substitutions: Use whole milk for buttermilk if needed.
Tips: Grease the pan well and use room temperature ingredients.
Storage: Keep covered at room temperature up to 3 days or freeze slices up to 3 months.