Camille’s Buttermilk Pound Cake Recipe

Preheat oven to 350 degrees F. Grease a 9-inch fluted tube pan (such as a Bundt®).

Beat the vegetable shortening with sugar in a bowl with an electric mixer until light and fluffy.

Beat the eggs into the mixture 1 at a time, incorporating each egg before adding the next.

Mix the vanilla into the egg mixture.

Whisk the flour, baking soda, baking powder, and salt in a bowl; stir into liquid ingredients in several additions, alternating with buttermilk to make a smooth batter.

Pour the batter into the prepared tube pan.

Bake in the preheated oven for about 1 hour until the cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean.

Let the cake cool and dust with confectioners’ sugar.