Just Sweet Enough Buttermilk Bundt Cake

 I like Bundt cakes. They are pretty and decorative and need no fancy adornments. A drizzle of a simple glaze is all that’s needed for most Bundt cakes to be company perfect.


I’ve made this Bundt cake for years. It’s not too sweet. In fact, it’s just sweet enough to stand on its own legs for a yummy family snack cake or tea cake without any added glaze or icing. Sturdy. Not crumbly. Moist. This keeps well at room temperature, but cover it to keep it from drying out. Mine is nice and yellow because I use the eggs from our own free range hens.

If you must have this a bit fancier, you can top it with a lightly sweetened lemon or chocolate glaze. However, I like it best simply plated, unadorned, and left on the counter for any passing family member to help themselves to a slice.

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Just Sweet Enough Buttermilk Bundt Cake

2 cups sugar
1 cup shortening (Yeah I know, but trust me, don’t substitute)
4 eggs
4 Tablespoons Buttermilk Powder**
1 cup water**
1/2 teaspoon baking soda
3 cups flour (all purpose or whole wheat pastry flour)
1 teaspoon vanilla

     Preheat oven to 350°.  Grease and flour a Bundt Cake Pan
In mixing bowl, cream together the sugar and shortening with electric mixer.  Add remaining ingredients and beat well.  Pour into prepared Bundt pan.  Bake at 350° for one hour.  Remove from pan and cool on wire rack.  Place cooled cake on a pretty plate.  

     **You may, of course, substitute one cup of fresh buttermilk for the buttermilk powder and water.  The Buttermilk Powder is a money saving staple in my home.

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7 comments to Just Sweet Enough Buttermilk Bundt Cake

  • Oh Cheryl, thank you so much for sharing the recipe! Ü
    I can’t wait to try this and have put it on my list but way up there! *smile* Wishing you a weekend filled with lots and lots of sweet and simple joys! ♥

    I tried to use my blogger but it kept telling me that I had the wrong code and I was typing it in correctly! *sigh*

  • Oh yum! The plate, cup, cake, and milk chocolate all make for a terribly enticing picture!!!! Thanks for sharing the recipe. I have never bought shortening before but I think it’s high time I go ahead and use it. =)

  • This definitely sounds yummy. Will have to try it next week when the weather decides to cool down! :o)

  • You can always put flowers in the hole to “fix it” and make it fancier 

  • Thank you so much for the recipe.  I will put it on my “to try” list.  Ahh shortening!  I use Living Cookbook to keep my recipes and pantry organized, and when I put shortening on my grocery list it puts in brackets “Yes SHORTENING.  There is no point in a healthy cookie.”  I laughed so hard when I saw that the first time.

  • @LadyoftheManse –  There’s a place for even good old Crisco shortening in almost every kitchen!

  • This sounds yummy! I am going to have to give it a try! Thanks for sharing :o)

    Yvonne :o)