Camille's Buttermilk Pound Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1.5 cups buttermilk 
• 4  eggs 
• 3 cups flour all-purpose
• 0.8 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1 cup vegetable shortening crisco® (such as )
• 2 cups sugar white

Equipment

• bowl
• frying pan
• oven
• whisk
• hand mixer
• toothpicks

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®).
2. Beat vegetable shortening with sugar in a bowl with an electric mixer until light and fluffy; beat eggs into mixture one at a time, incorporating each egg before adding the next.
3. Mix vanilla into egg mixture.
4. Whisk 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.
5. Pour batter into prepared tube pan.
6. Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour.
7. Let cake cool and dust with confectioners' sugar.